YIELD: 4 servings | TIME: 20 minutes | ACTIVE TIME: 5 minutes
light and crispy this little goat went to korea spiced calamari

Light and Crispy Korea Spiced Calamari


  • 1lb clean fresh squid with tentacles, bodies cut into 1/2 inch thick rings
  • 1/2 cup 00 flour
  • 1 1/2 tsp kosher salt
  • 1/2 cup cornstarch
  • 1/2 cup this little goat went to korea
  • 4 Tbsp unsalted butter
  • pickled cilantro for garnish
  • fryer oil


  • Preheat a table top fryer or heavy dutch oven with at least 3 inches of oil, to 350 degrees.
  • Melt butter and Korea Sauce together and whisk to combine.
  • While the oil heats, mix 00 flour, cornstarch and salt together in a medium bowl.
    Working in batches, toss the squid pieces into the flour mixture, shaking off the excess. Carefully fry in small batches for 1 – 2 minutes, until just turning golden brown. Remove from the oil and transfer to a wire cooling rack or paper towel lined sheet tray.
  • Use a large plate for serving and spread half the buttered Korea Sauce on the bottom. Top with fried calamari and drizzle remaining sauce over the top. Garnish with picked cilantro.

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