Ojingeo Twigim is a popular Korean street food that consists of deep-fried squid, crispy on the outside and tender on the inside. It's often enjoyed as a snack or a side dish in Korea, and it's loved for its delightful texture and savory flavor. This dish is easy to prepare at home, making it a great option for those who want to enjoy a taste of Korean street food without leaving their kitchen.
Ingredients Needed
To make Ojingeo Twigim, you will need the following ingredients:
- Squid (Ojingeo): 2 medium-sized squids, cleaned and cut into rings.
- Flour: 1 cup of all-purpose flour.
- Cornstarch: 1/2 cup of cornstarch.
- Baking powder: 1 teaspoon.
- Egg: 1 large egg.
- Cold water: 1 cup (ice-cold water works best).
- Salt: 1/2 teaspoon.
- Pepper: 1/4 teaspoon.
- Oil: For deep frying (vegetable oil or canola oil works well).
Preparation and Instructions
Clean and Prepare the Squid:
- Clean the squid by removing the head, innards, and cartilage. Rinse thoroughly under cold water.
- Slice the squid into rings, about 1/2 inch thick. Pat the squid rings dry with a paper towel to remove excess moisture.
Prepare the Batter:
- In a mixing bowl, combine the flour, cornstarch, baking powder, salt, and pepper.
- In a separate bowl, beat the egg and mix it with cold water.
- Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix, as the batter should be slightly lumpy.
Coat the Squid:
- Heat the oil in a deep fryer or a deep pan to 350°F (175°C).
- Lightly dust the squid rings with some additional flour before dipping them into the batter. This helps the batter adhere better to the squid.
- Carefully dip each squid ring into the batter, ensuring it is fully coated.
Fry the Squid:
- Gently place the battered squid rings into the hot oil, frying a few at a time to avoid overcrowding the pan.
- Fry the squid for about 2-3 minutes or until they turn golden brown and crispy.
- Use a slotted spoon to remove the squid from the oil and drain on paper towels to remove excess oil.
Serve the Ojingeo Twigim:
- Serve the fried squid immediately with a side of dipping sauce such as soy sauce, chili sauce, or a tangy vinegar-based sauce.
- Garnish with a sprinkle of sesame seeds or chopped green onions for added flavor.
Tips
- Use Ice-Cold Water: The cold water in the batter helps create a crispy texture when fried. You can even add a few ice cubes to the water to keep it cold.
- Do Not Overmix the Batter: Overmixing can make the batter dense and chewy. It’s okay if the batter is slightly lumpy.
- Temperature Control: Maintaining the oil temperature at 350°F (175°C) is crucial for achieving a crispy and golden exterior without overcooking the squid.
Variations
- Spicy Ojingeo Twigim: Add some gochugaru (Korean red chili flakes) or a dash of hot sauce to the batter for a spicy kick.
- Tempura-Style Ojingeo Twigim: For a lighter, tempura-style batter, use a mix of rice flour and cornstarch instead of all-purpose flour.
- Ojingeo Twigim with Vegetables: Add sliced vegetables like bell peppers, zucchini, or sweet potatoes to the batter and fry them alongside the squid for a more colorful dish.
Calorie Information
A typical serving of Ojingeo Twigim (about 100 grams) contains approximately 250-300 calories, depending on the amount of oil absorbed during frying. This dish is also a good source of protein due to the squid, but keep in mind that it is relatively high in fat due to the deep-frying process.
Conclusion
"Ojingeo Twigim" is a delightful and easy-to-make dish that brings the flavors of Korean street food into your home. With its crispy texture and savory taste, it's sure to be a hit with family and friends. Whether enjoyed as a snack or a side dish, this Korean fried squid is a must-try for any food lover. Don't hesitate to experiment with variations and sauces to make it your own!
