Korean · Dinner
Crispy Fried Squid (Gluten-Free)
Squid rings coated in seasoned rice flour and cornstarch are double-fried until shatteringly crisp and golden. Tossed with gochugaru, sesame seeds, and scallion, finished with a garlic-sesame oil glaze, and served with gochujang-mayo dip and lime wedge.
$7
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
609Calories
29.5gProtein
38.8gFat
38gCarbs
3.8gSugar
2.6gFiber
1188mgSodium
450mgChol
5.4gSat Fat
542mgPotassium
96mgCalcium
2.8mgIron
1.5mcgVitamin B12
12mgVitamin C
gluten-free
seafood
gluten-free
Instructions
1
Prep
Pat squid rings dry, toss with salt and white pepper, set aside 10 minutes for a dry surface.
2
Dredge
Whisk rice flour, cornstarch, baking powder, and minced garlic together, then coat squid rings evenly.
3
Fry
Heat oil to 350°F in a deep pot over medium-high heat; fry squid 90 seconds until just opaque and pale golden.
4
Fry
Return oil to 375°F, fry squid 45–60 seconds until deep golden and crackly when tapped with tongs.
5
Finish
Toss hot squid with gochugaru, sliced scallion, sesame seeds, and sesame oil until glistening and evenly coated.
6
Plate
Pile squid on plate, set gochujang-mayo alongside, add lime wedge for squeezing over before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g squid, cleaned and cut into rings
- 6 tbsp48g rice flour
- 4 tbsp32g cornstarch
- 1 tsp1 tsp baking powder
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp white pepper
- 4 cloves4 cloves garlic
- 2 tsp2 tsp gochugaru
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1 tsp1 tsp sesame oil
- 2 cup480ml vegetable oil, for deep-frying
- 2 tbsp28g mayonnaise
- 2 tsp2 tsp gochujang
- 11 lime, cut into wedge
