Spicy Gochugaru Squid Ink Crisps
These crispy, savory snacks combine the pungent heat of gochugaru with the subtle brininess of squid ink for a truly unique flavor profile. Perfect for adventurous palates, they offer a satisfying crunch and a lingering spicy umami finish.
Prep Time
25 min
Difficulty
Easy
Servings
4
Calories
150 kcal
Instructions
- 1
In a large bowl, whisk together rice flour, squid ink, gochugaru, and salt until well combined.
~3 min - 2
Gradually add the water while whisking continuously to form a smooth, thin batter. It should have a consistency similar to crepe batter.
~2 min - 3
Heat the vegetable oil in a frying pan over medium-high heat. The oil is ready when a drop of batter sizzles immediately.
~5 min - 4
Carefully pour about 2-3 tablespoons of batter into the hot oil, spreading it slightly to create a thin, round crisp. Cook for 1-2 minutes per side, until golden brown and crispy.
~8 min - 5
Using a slotted spoon, remove the crisp from the oil and place it on a plate lined with paper towels to drain excess oil.
~1 min - 6
Repeat with the remaining batter, adjusting heat as needed to prevent burning. Once cooled slightly, you can break them into smaller pieces.
~5 min
Tips
- For an extra umami kick, you can add a pinch of kelp powder to the batter.
- These crisps are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days. Reheat briefly in a toaster oven to restore crispness.
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