Sheet-Pan Korean Twigim
Crispy-fried mixed seafood and vegetables tossed in a sweet-spicy gochujang glaze, ready in 25 minutes. One pan, maximum crunch, pure TikTok gold.
- Total time
- 25 min
- Servings
- 2
- Calories
- 340
- Protein
- 28g
Ingredients
- ½ lb shrimp, peeled and patted dry
- ½ lb squid tubes, sliced into rings, patted dry
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- ½ cup potato starch or cornstarch
- 2 whole scallion (white + light green parts), sliced thin
Instructions
- 1
Whisk gochujang, honey, soy sauce, and rice vinegar in a small bowl until smooth.
- 2
Toss shrimp and squid with salt, pepper, then coat evenly in potato starch.
- 3
Spread coated seafood on an air-fryer basket in a single layer, working in batches if needed.
- 4
Air fry at 400°F for 10 minutes, shaking basket halfway, until golden and crispy.
- 5
Transfer crispy seafood to a large bowl, pour gochujang glaze over top, and toss until coated.
- 6
Scatter scallions over the top and serve immediately while still warm and crispy.
Tools you’ll need
- air fryer
- small mixing bowl
- large mixing bowl
- whisk
- measuring spoons
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