Crispy Gochujang Calamari Recipe

Prepare squid

Pat the cleaned loligo squid rings and tentacles dry with paper towels. Remove excess moisture — very dry pieces will give the crispiest finish.

Heat oil

Pour neutral oil into a deep pot or fryer to a depth of about 2–3 inches (enough to fully submerge pieces). Heat to 350°F (175°C). If you don’t have a thermometer, heat until a small bit of batter sizzles and rises immediately.

Make batter

In a bowl, whisk together all-purpose flour, cornstarch, rice flour, baking powder, kosher salt, and black pepper. Add cold sparkling water gradually and whisk just until combined — batter should be a bit lumpy and thin-coating (similar to heavy cream). Keep batter cold: place bowl over another bowl filled with ice if possible.

Coat and fry

Working in small batches (to avoid crowding), dredge squid pieces briefly in a little extra flour (tap off excess) or directly dip into the cold batter so each piece is evenly coated. Gently lower into the hot oil and fry until golden and crisp, 1.5–2.5 minutes depending on size (do not overcook or squid becomes rubbery). Remove with a slotted spoon to a wire rack set over a sheet tray or paper towels to drain. Keep warm in a low oven (200°F/95°C) if necessary and repeat with remaining squid.

While frying the last batch, combine gochujang, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and 1 tablespoon water in a small saucepan or skillet over low heat. Warm and whisk until smooth and slightly glossy, 1–2 minutes. Taste and adjust: add more honey for sweetness or a splash more vinegar for brightness. Remove from heat — glaze should be thick but spoonable.

Tossing option: For a sticky finish, place fried calamari in a warmed bowl, add 1–2 tablespoons of the warm gochujang glaze, and toss quickly to coat evenly. Alternatively, serve glaze on the side for dipping.

In a small bowl, whisk together mayonnaise, yuzu juice, grated garlic, rice vinegar, sesame oil, salt, and black pepper until smooth. Taste and adjust acidity or salt. Chill until ready to serve. If thicker aioli is desired, refrigerate at least 15 minutes to firm up.

Plate the calamari: arrange fried (and optionally glazed) calamari on a serving platter. Scatter sliced peppadew peppers and sliced scallions over the top. Sprinkle toasted sesame seeds and a light dusting of flaky sea salt. Serve with yuzu aioli on the side and lemon wedges if using.

Serve immediately so calamari stays crispy. Suggestion: provide extra gochujang glaze and aioli for dipping.