Ingredients

• 2 squid, cleaned (about 500 g)
• 1/3 carrot (60 g)
• 3/4 onion (150 g)
• 2 green chilies (30 g)
• 1 red chili (15 g)
• 6 stalks silpa (60 g)
• 2 tbsp cooking oil
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp gochugaru (Korean chili powder)
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp corn syrup or rice syrup
• 2 tbsp minced green onion
• 1 tbsp minced garlic
• 1 tsp minced ginger
• 1 tbsp cheongju (Korean rice wine)
• 1 tbsp sesame seeds
• 1 tbsp sesame oil
• a little ground black pepper

Instructions

1. Clean the squid, removing the ink sac and separating the tentacles. Split the body lengthwise, remove the skin, rinse well, then score the inside diagonally and cut the body into 5 x 3 cm pieces; cut the tentacles into 5 cm lengths.
2. Cut the carrot into flat matchsticks about 1 x 0.5 cm and 4 cm long. Slice the onion lengthwise. Halve the green and red chilies, remove the seeds, and slice diagonally. Cut the silpa into 4 cm lengths.
3. Mix the gochujang with the remaining seasoning ingredients to make the stir-fry sauce.
4. Combine the seasoned squid with the sauce, add all prepared vegetables, and mix well.
5. Heat a pan with the cooking oil and stir-fry the squid and vegetables over high heat for about 5 minutes.