Fried dried squid (Ojingeo-twigim)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Soak the dried squid in cold water for approximately 4.5 hours until fully softened and hydrated.
   ▶ ≈3:52
2. 2
   Clean the softened squid by removing the mouth and trimming excess parts. Cut the tentacles to about 7 inches long and remove the hard, bone-like center piece. Slice the body into strips approximately half an inch wide.
   ▶ ≈4:24
3. 3
   Drain the prepared squid, reserving the soaking water for the batter. Lightly dust the squid pieces with about 2 tablespoons of all-purpose flour and mix gently to coat.
   ▶ ≈5:40
4. 4
   Make the batter by whisking together potato starch (1/3 cup), all-purpose flour (1/4 cup), salt (1/4 tsp), and a pinch of baking powder. Add 1 egg and 1/3 cup of the reserved squid soaking water, stirring until smooth and thin.
   ▶ ≈6:47
5. 5
   Heat 4 cups of corn oil to 350°F (approximately 175°C). Have long tongs and a strainer ready for deep frying.
   ▶ ≈6:54
6. 6
   Dip the squid pieces in the batter, coating thoroughly. Carefully place them into the hot oil using your fingers or tongs and fry for about 1 minute until they appear crispy. Remove with a strainer and drain on paper towels. The exterior should look crispy at this stage.
   ▶ ≈7:52
7. 7
   If desired, dip celery leaves in the remaining batter and fry until golden for garnish.
   ▶ ≈9:18
8. 8
   For thicker squid strips, perform a second fry: return the first-fried pieces to the hot oil for 3-4 minutes until all sides are golden and completely crispy. Thinner pieces may skip this step.
   ▶ ≈10:14
9. 9
   Drain the fried squid. Serve as is or prepare an optional dipping sauce by combining soy sauce, vinegar (half the amount of soy sauce), Korean chili flakes, toasted sesame seeds, and celery leaves. Serve the fried squid with the sauce on the side.
   ▶ ≈10:56