Get ready to tantalize your taste buds with the irresistible crunch and savory flavor of Oh Jung-ah Tteok, also known as crispy Korean fried squid! This beloved street food snack boasts a uniquely addictive texture, achieved through a masterful double-frying technique that leaves the squid incredibly tender inside and delightfully crisp on the outside. The secret lies not only in the precise frying process but also in the perfectly balanced marinade that infuses the squid with a complex blend of sweet, savory, and subtly spicy notes. This isn't your average fried squid; it's a culinary experience.
Imagine the satisfying crackle as you bite into a piece of perfectly golden-brown squid, the explosion of flavor coating your palate. This recipe will guide you through each step, from preparing the squid to mastering the art of double-frying, ensuring you achieve that perfect Oh Jung-ah Tteok experience at home. Let's dive into the detailed, step-by-step instructions to create this addictive Korean street food masterpiece.
Tools Needed
- Knife
- Paper towels
- Plastic bag
- Frying pan
- Deep fryer (optional)
Ingredients
- Fresh squid
- Tteokbokki (optional)
- Tikkun Kuru (Korean frying mix): 1 cup
- All-purpose flour: 1 cup (alternative to Tikkun Kuru)
- Potato starch: 2 tablespoons (alternative to Tikkun Kuru)
- Baking soda: 1 teaspoon (alternative to Tikkun Kuru)
- Cold water: 1 cup
- Ice cubes: 3
- Vegetable oil
- Soy sauce: 4 teaspoons (for sauce)
- Water: 2 teaspoons (for sauce)
- Onion: handful (for sauce)
- Green onion: a touch (for sauce)
Step-by-Step Instructions
Step 1. Prepare the Squid and Batter
- Clean the squid. You can ask a fishmonger to clean it, or do it yourself .
- Cut the squid into long strips, unlike regular calamari rings .
- Remove the skin and pat the squid dry with paper towels for crispier results .
- Mix Tikkun Kuru (or the flour, potato starch, and baking soda alternative) with cold water and ice cubes for a crispy exterior .
Step 2. Coat and Fry the Squid
- Coat the squid strips in the batter using a plastic bag for even coverage .
- Heat vegetable oil in a frying pan or deep fryer. Test the oil temperature by dropping a bit of batter; it should rise quickly .
- Fry the squid strips in batches until golden brown .
- Remove any leftover batter crumbs from the oil to prevent sticking and burning .
Step 3. Make the Dipping Sauce
- Mix soy sauce, water, diced onions, and green onions .
Read more: Gochujang Korean BBQ Rice Bowl: 15-Minute Recipe
Tips
- For extra crispy squid, consider a double-fry method .
- Keep the batter cold to ensure a crispy texture .
Nutrition
- N/A
FAQs
1. Can I use frozen squid for this recipe?
Yes, but make sure to thaw it completely and pat it dry with paper towels before marinating and frying. Excess moisture will prevent proper crisping.
2. What type of oil is best for frying the squid?
A high-smoke point oil like vegetable oil, canola oil, or peanut oil is recommended. These oils can withstand the high temperatures needed for double-frying without burning.
3. How do I achieve the extra crispy texture?
The key is the double-frying process. The first fry cooks the squid through, and the second fry crisps it up beautifully. Make sure the oil is hot enough for both fries, and don't overcrowd the pan.
Congratulations! You've now mastered the art of making crispy Korean fried squid (Oh Jung-ah Tteok). This addictive snack is perfect for sharing with friends and family, or enjoying as a satisfying solo treat. Enjoy the delicious results of your hard workâand get ready for requests for more!