Korean · Dinner
Crispy Fried Squid
Squid rings tossed in seasoned potato starch and double-fried until the coating turns brittle and pale gold while the flesh stays tender. Tossed with garlic, scallion, and gochugaru-spiked salt, finished with a squeeze of lime and served with a gochujang-mayo dip.
$7
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
612Calories
32.4gProtein
33.5gFat
41.8gCarbs
5.8gSugar
2.1gFiber
1580mgSodium
453mgChol
4.9gSat Fat
540mgPotassium
65mgCalcium
2.4mgIron
1.3mcgVitamin B12
9.5mgVitamin C
gluten-free-adaptable
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Pat squid rings dry, then toss in a bowl with tapioca-potato-starch, gochugaru, salt, black pepper, minced garlic, and sliced scallion until evenly coated.
2
Rest
Let the coated squid sit uncovered on a plate for 10 minutes.
3
Fry
Heat vegetable oil in a heavy pot to 350F (175C); fry squid for 90 seconds until coating just sets and turns pale, then lift onto a rack.
4
Fry
Reheat oil to 375F (190C) and fry squid for 60–90 seconds until coating turns golden and crackles, working in one batch.
5
Plate
Whisk gochujang, mayonnaise, and rice vinegar together; pile crispy squid onto plate, set dipping sauce alongside, add lime wedge for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g squid, cleaned and cut into rings
- 2/3 cup86g tapioca-potato-starch
- 2 tsp2 tsp gochugaru
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 cloves4 cloves garlic
- 22 scallion
- 2 cup480ml vegetable oil, for frying
- 2 tbsp2 tbsp gochujang
- 4 tbsp4 tbsp mayonnaise
- 2 tsp2 tsp rice vinegar
- 22 lime wedge, for serving
