오징어튀김 (Squid Tempura, Ojingeo Twigim)
Welcome to Chelsea's K-Food Recipes! Today, we’ll dive into one of Korea’s favorite street foods—Squid Tempura (오징어튀김, Ojingeo Twigim).
This golden, crispy delight is light, crunchy, and full of flavor. Whether you're cooking for friends or treating yourself, this easy recipe will bring authentic Korean street-food vibes straight to your kitchen.
🐙 Ingredients
Squid
- 1 fresh squid (medium to large)
- Salt & pepper (to taste)
Batter
- 1 cup tempura flour (or all-purpose flour)
- 1/2 cup cornstarch
- 1 egg
- 1 cup cold water (ice-cold for crispiness)
For frying
- Oil for deep frying (vegetable or canola)
Dipping Sauce
- 3 tbsp soy sauce
- 1 tbsp vinegar
- 1 tsp sugar
- 1 minced garlic clove
- A pinch of chili flakes (optional)
👩🍳 Instructions
1️⃣ Prepare the Squid
- Clean squid: remove tentacles, internal organs, and cartilage
- Peel off thin outer skin
- Slice body into 1/2-inch rings (keep tentacles!)
- Pat dry with paper towels
- Season lightly with salt and pepper
2️⃣ Make the Tempura Batter
- Whisk egg + cold water together
- Add tempura flour (or flour + cornstarch)
- Stir gently — lumps are okay!
Ice-cold + minimal mixing = crispier texture
3️⃣ Heat the Oil
- Heat to 180°C / 350°F
- Test with a drop of batter — should sizzle and float
4️⃣ Fry the Squid
- Dip rings into batter and shake excess
- Fry in small batches 2–3 minutes until golden and crisp
- Transfer to paper towel-lined plate
5️⃣ Make Dipping Sauce
- Mix soy sauce, vinegar, sugar, garlic, chili flakes
- Stir until sugar dissolves
6️⃣ Serve
- Plate squid tempura
- Serve with dipping sauce
- Optional: sprinkle sesame seeds or sea salt
💡 Tips for Perfect Squid Tempura
- Use ice-cold water for batter
- Don’t over-mix — keep it airy
- Fry just 2–3 minutes to keep squid tender
- Serve immediately for maximum crunch
Enjoy your crispy and delicious 오징어튀김 at home!
Thanks for visiting Chelsea's K-Food Recipes — stay tuned for more authentic and tasty Korean dishes! ✨🇰🇷