Modu Recipes

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.

🙋 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.

Ingredients needed 🛒4 servings

  • 2kg large squid
  • 3 cups flour (for cleaning)
  • 2 cups frying batter mix
  • 1.5 cups water
  • Plenty of cooking oil for deep-frying

Recipe 🍳

  1. Peel the skin off the large squid and rinse it several times with water to clean.
  2. Place the cleaned squid in a bowl, add flour, and scrub vigorously as if washing clothes. Repeat this process at least 3 times to remove the characteristic fishy smell.
  3. Rinse the squid clean and cut it into long, bite-sized pieces.
  4. Mix the frying batter mix with cold water to make a slightly thick batter.
  5. Coat the prepared squid evenly with the batter.
  6. Heat cooking oil to 170-180°C, add the battered squid, and fry until the outside is crispy and golden brown.
  1. Peel the squid skin and rub with flour, washing at least 3 times to remove the fishy smell.
  2. Cut the squid into long strips and coat with batter made from frying mix and water.
  3. Fry in preheated oil until golden and crispy.

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.

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