Steps
- Mix 2 tablespoons of gochujang, 1 tablespoon of gochugaru, 1½ tablespoons of soy sauce, 1 tablespoon of sugar, and 1½ teaspoons of corn syrup.
- Add 1 tablespoon of minced garlic, 1 teaspoon of minced ginger, 1 teaspoon of sesame seeds, and 1 pinch of black pepper.
- Clean 400g of whole squid, removing the innards, quill, beak, eyes, and skin. Cut the body into ¾in / 2cm rings and the tentacles into bite-size lengths, then coat with the sauce.
- Thinly slice ½ medium onion, ½ medium carrot, and ½ medium zucchini. Cut the carrot, zucchini, and 2 scallions into 2in / 5cm lengths.
- Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Stir-fry the carrots, followed by the onion, zucchini, and scallions, for about 2 minutes, until starting to wilt.
- Push the vegetables aside and add the squid and sauce. Stir-fry for about 2 minutes, until the squid curls and turns opaque. Mix everything for 1 minute, then drizzle with 1 tablespoon of sesame oil.