• 240 gm (8 oz) squid,
  • 240 ml (1 cup) flour,
  • 200 ml (6¾ fl oz) water
  • 1 tsp salt,
  • 1/2 tsp baking powder
  • oil to deep fry
  1. Prepare squid by removing the skin completely, (this is important as the skin will explode in the hot oil and spatter). Cut into circles
  2. Mix flour salt and baking powder.
  3. Add water, mix with a whisk quickly. (Don't over do it!)
  4. Salt and pepper squid and coat with flour, followed by a dip in the batter
  5. Fry until light gold color.
  6. Serve with Choganjang**.

**Choganjang (soy sauce and vinegar dipping sauce):
3 parts soy sauce + 1 part rice vinegar