This dish is one of the most popular street snacks in Korea
INGREDIENTS
- 8 oz squid, skinned, cut into strips
- 1 cup flour, 1/2 cup water (4-5 tbsp more)
- 1 tsp salt, 1/2 tsp baking powder
- Oil to deep fry
Choganjang (soy sauce and vinegar dipping sauce):
3 parts soy sauce + 1 part rice vinegar
DIRECTIONS
Prepare squid.
It is very important to take out the skin carefully.
Unless you want oil blast all over your kitchen.
Mix flour salt and baking powder.
Add water, mix with a whisk quickly. (Don't over do it!)
Salt and pepper squid and dredge with flour.
Then put into a batter.
Fry until light gold color.
Serve with Choganjang.
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