Ojingeo Twigim Recipe

Clean and Prepare Squid

If not pre-cleaned, remove head, guts, and cartilage from each squid tube. Rinse well. Pat dry thoroughly with paper towels. Slice tubes into 1/2-inch wide rings or leave tubes whole and cut shallow cross-hatch slits on the inside to encourage curling and even cooking. Reserve tentacles (they can be fried whole).

Lightly score the exterior of rings/tubes with a shallow X if you didn’t cross-hatch the inside — this prevents excessive curling. Place the squid in a bowl, rub with 1/2 tablespoon sesame oil and 1 teaspoon kosher salt, then let rest 10 minutes while you prepare the batter. Pat dry again if any moisture accumulates.

Make the Dry Mix

In a large bowl whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1/4 cup rice flour (if using), 1 teaspoon baking powder, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder to combine evenly.

Prepare Cold Batter

Add 1 cup very cold water to the dry mix and stir briefly until just combined. Add 3 small ice cubes to keep batter chilled. The batter should be slightly lumpy — do not overmix. If batter is too thick, add up to 2 tablespoons more cold water; it should coat but not drip off a spoon too slowly. Keep batter in a bowl over another bowl with ice or in the fridge until ready; cold batter gives a lighter, crispier crust.

Dredge

Place 1/2 cup potato starch/cornstarch in a shallow dish. Lightly dust the squid pieces in the starch, shaking off excess. This dry coating helps the batter adhere and increases crispness.

Heat Oil

Pour neutral oil into a deep pot or heavy-bottomed pan to a depth of 2–3 inches (about 3–4 cups depending on vessel). Heat oil to 350°F (175°C). Use a thermometer to maintain temperature; if you don’t have one, oil should sizzle when a pinch of batter is dropped in and turn golden in roughly 40–60 seconds.

First Fry (Blanch)

Working in batches (do not overcrowd), dip dredged squid into the chilled batter to coat evenly, allowing excess to drip off briefly. Carefully lower pieces into hot oil. Fry for 45–60 seconds until batter looks set and pale gold. Remove with a slotted spoon to a wire rack or paper towel-lined tray. This first fry cooks squid gently and seals moisture.

Rest and Second Fry

Let the first-fried squid rest for 1–2 minutes. Increase oil temperature to 375°F (190°C). Return squid to hot oil in small batches and fry an additional 30–50 seconds until deep golden brown and extra crisp. Watch closely to avoid overcooking the squid itself; tentacles may brown slightly faster. Drain on a wire rack over a baking sheet or on paper towels.

Sprinkle a light pinch of salt over the hot fried squid immediately after draining. Transfer to serving platter and garnish with lemon wedges and sliced green onion if desired.

Make Sauce

In a small bowl combine 2 tablespoons gochujang, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon honey or sugar, 1/2 teaspoon sesame oil, 1/2 teaspoon minced garlic, 1/2 teaspoon toasted sesame seeds, and 1 tablespoon thinly sliced scallion. Whisk until smooth. Adjust sweetness or vinegar to taste.

Serve sauce alongside hot ojingeo twigim for dipping.