Oh jing oe tui kim (Fried squid)
serves 2

  8 oz squid, skinned, cut into strips

  1 cup flour

  1/2 cup water (4-5 tbsp more)

  1 tsp salt

  1/2 tsp baking powder

  oil to deep fry

"Cho Kan Jang"(soy sauce and vinegar dipping sauce) :
           3 parts soy sauce + 1 part rice vinegar

Prepare squid. It is very important to take out the skin carefully.
Unless you want oil blast all over your kitchen.*^^*

Mix flour salt and baking powder.
Add water, mix with a whisk quickly.(Don't over do it!)

Salt and pepper squid and dredge with flour. Then put into a batter.
Fry until light gold color. Serve with Cho Kan Jang.

mush01c.gif  cool tip !
This dish is one of the most popular street snacks.
The batter is a little heavier than "Tempura" batter.
And goes well with spicy dishes like "Ddeok bok ee"