Ttukdak Hyung's Squid Twigim
Perfectly crispy-on-the-outside, tender-on-the-inside large squid twigim, made by washing with flour to completely remove any fishy smell. A classic Korean snack bar item.
Ingredients needed 4 servings
Recipe
Cooking tips
- If the flour washing process is too tedious, you can blanch the squid in boiling water with a little soju, then coat and fry.
- Large squid has high moisture content, so thoroughly pat it dry before frying to prevent oil splatter and achieve crispiness.
- Leftover fried squid can be dipped in tteokbokki sauce or added to stews the next day for a great meal.
Recommended for
- For those who want to enjoy large, crispy squid twigim in a bunsik (snack bar) style at home.
- For those preparing a large batch of fried food for kids' snacks or beer accompaniments.
- For those who want to use cost-effective large squid in a delicious way.
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