Ingredients

• 4 bowls cooked white rice
• 2 squid
• 1/2 onion
• 2 green chili peppers
• 1 red chili pepper
• 4 perilla leaves
• 30 g carrot
• 1 stalk green onion
• 1 tablespoon cooking oil
• 1 tablespoon starch mixed with 1 tablespoon water
• 2 tablespoons gochujang
• 1 tablespoon gochugaru
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 tablespoon oligosyrup
• 2 tablespoons chopped green onion
• 1 tablespoon minced garlic
• 1 teaspoon minced ginger
• 1 tablespoon cheongju
• 1/2 tablespoon sesame oil
• a little black pepper

Instructions

1. Clean the squid by removing the ink sac and separating the tentacles. Peel the body, rinse it well, then score the inside diagonally at 0.6 cm intervals and cut into 5 x 3 cm pieces. Cut the tentacles into 5 cm lengths.
2. Slice the onion lengthwise. Cut the carrot into flat matchsticks about 4 x 1 x 0.3 cm. Halve the green and red chilies, remove the seeds, and slice them diagonally. Slice the green onion diagonally and cut the perilla leaves into 1 cm strips.
3. Mix gochujang with the remaining sauce ingredients to make the stir-fry sauce.
4. Toss the prepared squid with the sauce, then add all the vegetables and mix well.
5. Heat a pan with the cooking oil over high heat. Add the squid and vegetables and stir-fry for about 5 minutes, until the squid turns opaque and the scored cuts curl open. Stir in the starch slurry, turn off the heat, and serve over rice.