Korean fried calamari takes tender squid rings and gives them a crunchy, craggy coating with a sweet-spicy kick from gochujang, the fermented Korean chili paste. Unlike classic Italian-style calamari, this version uses a rice flour batter that stays shatteringly crisp, and the glaze clings to every piece without making it soggy. It works as a shareable appetizer, a main over rice, or the star of a Korean drinking night (anju), and it comes together in about half an hour.
Ingredients
- 1 lb (450 g) cleaned calamari (squid), bodies and tentacles
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1 cup (120 g) potato starch or cornstarch
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (120 ml) ice-cold water
- 1 large egg, beaten
- Vegetable or canola oil, for frying (about 3 cups / 720 ml)
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp honey or brown sugar
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp toasted sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- Pat the calamari very dry with paper towels. Slice the bodies into 1/2-inch (1.25 cm) rings. Leave tentacles whole if small, or cut larger ones in half. Toss with salt and pepper in a bowl.
- In a large mixing bowl, whisk together the potato starch, all-purpose flour, ice-cold water, and egg until a thick, lumpy batter forms. It should coat the back of a spoon; if too thick, add another tablespoon of cold water.
- Add the seasoned calamari to the batter and stir until every piece is fully coated.
- Pour oil into a heavy pot or Dutch oven to a depth of about 2 inches (5 cm). Heat over medium-high until a tiny drop of batter sizzles immediately when dropped in, about 350°F (175°C).
- Working in batches of 6–8 pieces, carefully drop the battered calamari into the hot oil. Fry for 2–3 minutes, turning occasionally, until golden brown and crispy. Do not overcrowd the pot. Remove with a slotted spoon and drain on a wire rack set over a baking sheet. Repeat with remaining calamari.
- While frying, make the glaze: in a small saucepan over low heat, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, and garlic. Stir until smooth and warmed through, about 2 minutes. Remove from heat.
- When all calamari is fried, place it in a large bowl. Pour the warm glaze over the top and toss gently with tongs or a spatula until every piece is coated.
- Transfer to a serving platter. Sprinkle with sesame seeds and green onions. Serve immediately.
Tips
- Keep the batter ice-cold: The contrast between cold batter and hot oil is what creates a crisp, puffy crust. If the batter warms up, the coating turns heavy and greasy. Set the bowl over another bowl of ice water if your kitchen is warm.
- Dry the squid thoroughly: Moisture is the enemy of crispiness. Pat the calamari dry before seasoning, and don’t skip the paper towels — excess water will make the batter slide off.
- Don’t skip the wire rack: Draining fried food on paper towels traps steam and softens the crust. A wire rack lets air circulate on all sides, keeping the coating crunchy until you glaze it.
- Substitute gochujang: If you can’t find gochujang, mix 1 tbsp sriracha with 1 tbsp miso paste and a pinch of sugar. The flavor will be less fermented and more straightforwardly spicy, but still delicious.
Serving Suggestions
Serve the fried calamari immediately while the coating is still crisp, with extra gochujang or a side of pickled daikon radish to cut through the richness. It pairs well with steamed short-grain rice and a simple cucumber salad dressed with rice vinegar and sesame oil. For a Korean drinking night, set it out alongside other anju like Korean fried chicken wings or scallion pancakes.
Variations
- Spicy gochujang mayo: Skip the glaze and serve the fried calamari with a dipping sauce of 1/4 cup mayonnaise, 1 tbsp gochujang, and 1 tsp lemon juice.
- Garlic soy glaze: Replace the gochujang with 2 tbsp soy sauce, 1 tbsp brown sugar, and an extra clove of garlic for a sweeter, less spicy version.
- Air-fryer method: Coat the calamari in the batter, then place in a single layer in the air-fryer basket. Spray lightly with oil and cook at 400°F (200°C) for 8–10 minutes, flipping halfway. The texture will be less crunchy but still good.
- Gluten-free: Use all rice flour or a 1:1 gluten-free flour blend instead of all-purpose flour. The potato starch is already gluten-free.
Storage and Reheating
Leftover fried calamari will keep in an airtight container in the refrigerator for up to 3 days. To reheat, place it on a baking sheet in a single layer and warm in a 400°F (200°C) oven for 5–7 minutes, or until hot and crisp. Avoid the microwave, which will make the coating rubbery. The glaze will soften the crust slightly no matter how you reheat, so if you plan to have leftovers, store the fried calamari and glaze separately and toss together just before serving.
Frequently Asked Questions
Can I use frozen calamari? Yes, thaw it overnight in the refrigerator, then pat it extremely dry before cooking. Frozen squid often holds more water, so be extra thorough with the paper towels.
Why did my coating fall off? The most common reasons are wet squid, batter that’s too thin, or oil that isn’t hot enough. Make sure the oil is at 350°F (175°C) before adding the calamari, and don’t move the pieces around too much in the first minute of frying.
Is gochujang very spicy? Gochujang is moderately spicy with a sweet, savory depth. It’s milder than most hot sauces, but the heat level varies by brand. Start with 1 tbsp and taste the glaze before adding more.
Can I make the glaze ahead of time? Yes, the glaze can be made up to 3 days in advance and stored in the refrigerator. Reheat it gently on the stove or in the microwave before tossing with the fried calamari.
What if I don’t have potato starch? Cornstarch is the best substitute and works nearly identically. Rice flour also works, though it produces a slightly denser crust.
How do I know the calamari is cooked through? Calamari cooks very quickly — it turns opaque and firm within 2–3 minutes of frying. Overcooking makes it rubbery, so pull it out as soon as it’s golden brown. There is no USDA safe minimum temperature for squid; the visual cue of an opaque, firm texture is the reliable indicator.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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