How to make tempura (Korean style) at home – Fried squid & veggies | 오징어튀김

No need to buy the store-bought batter mix. This recipe has the perfect ratio of flour and corn starch that makes the crispiest fried squid or calamari. You will also learn why blanching the squid is another secret to this recipe. And watch how a squid is dissected and cleaned.

🌶️ Ingredients (US cup):
1 – 1.25 lb fresh squid
1 medium sweet potato
10 stalks green beans
2 1/2 cups water (for blanching)
1 – 2 tbsp soy sauce (for blanching)
48 oz vegetable oil
Some extra flour for dredging

▪️ For batter mix:
3/4 cup all-purpose four
1/4 cup + 2 tbsp corn starch
1 tbsp granulated onion powder
1 tbsp granulated garlic powder
1/4 tsp freshly ground black pepper
3/4 tsp fine sea salt
1 1/4 tsp granulated sugar
1 cup very cold water

🌶️ Ingredients (metric):
450 – 460g fresh squid
1 medium sweet potato
10 stalks green beans
680ml water (for blanching)
1 – 2 tbsp soy sauce (for blanching)
1.4L vegetable oil
Some extra flour for dredging

▪️ For batter mix:
95g all-purpose flour
48g corn starch
1 tbsp granulated onion powder
1 tbsp granulated garlic powder
1/4 tsp freshly ground black pepper
3/4 tsp fine sea salt
1 1/4 tsp granulated sugar
227ml very cold water

🔎 Chapters:
00:00 Intro
00:48 Ingredients
00:59 Clean squid
04:58 Blanch squid
06:41 Heat oil
06:52 Make batter
08:20 Start frying
13:23 Taste

#squid #friedcalamari #tempura

DISCLAIMER: The content used in this video is intended for educational and informational purposes only. All rights to the images, clips, and other materials used belong to this channel’s creator. I do not claim ownership over any third-party content used. ©️2025 Tasty K-hour. All rights reserved.

hi guys today’s video is a very special one We are making fried squid It’s called I want to celebrate the release of the final season of the Netflix drama Squid Game Are you a fan i am I am such a big fan If you ask me anything about the drama I am ready to talk about it all day long Oh wait You don’t have to be a Squid Game fan to watch this video In this video I will show you how to make the most delicious and crispiest fried squid using 100% homemade batter And one more thing has anyone of you tried to deep fried squid in the past and those bursting frying oils only give you burns don’t worry I got that taken care of too Here is a fresh squeeed This weighs a little over a pound So there’s this long plastic like thing Pull gently Okay Trim this part There’s a squid ink Remove the eye Now this reminds me of the drama You know how they were saving the body parts One eye and another And then if you flip it there is other part that we should remove and discard With the back of the knife I’m going to scrape off all the suction cups attached to the leg So here you see that those little things that’s what you’re removing [Music] Careful not to cut the squid in half [Music] My mom doesn’t like it when I remove the skin because all the nutrients are in the skin But for this recipe I want to remove it If you cook with the skin on it could get a little bit tough And I’m going to grab salt in between my fingers You’ll be able to grab the skin without slipping [Music] So now the skin is completely removed And I’m going to quickly clean this squid We only going to remove the skin just on the top part of the leg And I’m going to separate the legs So this is a thick one So by itself it’s good These ones are a little thinner So I will cut two together So they’re attached You know there is really long one I’m going to cut it in half like lengthwise like that and clean really well And then try to scrape off all the suction cups The squid has been gutted and cleaned Now cut the squid into bite size I want you to know that the one that has stains and this is the inside the part where you do the scoring Later when you cook it’s going to curl this way and create pattern There’s a reason why I’m doing this I will explain later and cut the ear the legs especially the thick one It can get a bit tough so I want to score very lightly And do other side as well Now they’re ready to be fried I want to fry sweet potatoes I’ve already gone ahead and cleaned and scrubed the sweet potato really well Slice fry some green beans as well Here I’m boiling that’s about two cups of water And I’m going to season the water with a bit of soy sauce I’ll say that’s about 2 tablespoons And then I’m going to blanch the squeeze That’s only about 20 seconds I’m done Drain the water out If you deep fry something that has a lot of water like a fresh squeeed it can get dangerous because once the water hits the hot oil the oil is going to burst on you So it is not safe So when you blanch squid the squid will lose water The reason I added soy sauce to the boiling water is because I didn’t want to lose the umami flavor that the squid has You know how we scored the squid earlier it curled up and it’s creating this groove or grooves So what’s great about this is we tenderize the squid and also because of all the grooves So these pieces will hold up the flour better than the plain smooth ones So I’m going to cover this and set it aside until we’re ready to use them I don’t want the squid to dry out So make sure you cover I’m going to heat up the frying oil vegetable oil and this is 48 fluid oz [Music] Now let’s make the batter This is allpurpose flour corn starch granulated onion powder granulated garlic powder freshly ground black pepper fine grain sea salt and this is a secret ingredient sugar I’m not adding sugar to make the batter sweet If you add a little bit of sugar it’s going to give you that golden brown batter when it’s fried cuz you know sugar burns Going to mix really well And we’re going to add very cold water one cup And when you mix make sure you do it very lightly We don’t want to develop gluten in the flour That’s going to make the batter chewy But we’re not going for chewy today Crispy That’s what we’re going for So I will say this is done If you see really big lumps like this I’m just going to use the back of the spoon and then just break the big lump very gently Oh and make sure that you make the batter right before frying You don’t want to make this early and then let it sit I’m going to make a little drop in the oil See how it’s not floating up right away it’s taking a little time to float up That means it’s not really ready yet And when you make a drop if the drop fries up right away on the surface and it won’t even hit the bottom of the pot that means the oil is a little bit too hot I have a wire rack here ready on the side And I’m going to line it with a very thin sheet of paper napkin Just like that The squid released a little bit more water Here’s flour and batter Shake off excess flour Dip it in the batter Okay Oil is still not hot enough I’m just going to start going I want you to notice But you see how right now you do not hear any bursting or exploding noise See how quiet that is it’s because that we blanch the squeeze Okay now the oil is hot Now I’m going to reduce the heat a little bit I’m not really timing myself so I’ll just go by the color I’ll pick this one out I want you to look at the tip right there That’s golden brown So you see here that is golden brown So this is ready And then the color will get darker as they cool So you’re not going to look for completely golden brown in the pot See how pale this is let me hold the golden brown one and then the pale one together right next to each other This one is pale and this is golden brown And you want to pound in this so it will release the oil better And you want to shake off the batter You don’t want too much batter [Music] If they stick to each other do not try to separate them until they set These I can separate them now Okay I was able to separate them without having the batter peeled off Oo this is definitely ready [Laughter] I’m going to try one right now Oh wow So delicious The batter is so crispy I want you to see how it’s got darker as they were cooling on the wire rack And the green beans This one you only want to cook it on the surface because we want to keep the crispness of the green beans I haven’t heard one single pop of oil yet Green beans are already ready [Music] I want you to know that sweet potato takes the longest to cook There’s the sweet potato green beans and the squid leg the body I’m going to give this green bean a try So sweet And now I’m going to give one sweet potato Wow You know do a little bit of vegetables on the side They go together so well I fried up all the leftover squid and then the batter is all gone So this batter is good enough for a squid that is a little over a pound and a mediumsiz sweet potato and some green beans Quickly make a very basic dipping sauce here Just regular soy sauce and equal part of rice vinegar and some sprinkle of karu Lightly dip it Very well seasoned batter And I’m going to try this little leg This one is going to be really crunchy because this one just came out of the fryer Here you go guys They’re so delicious You definitely have to give this a try Thank you so much for watching Until next time Bye-bye [Music]