Step by step

Method

4 steps

1. 1

   Clean 1–1½ pounds squid; separate tubes and tentacles. Cut tubes into rings or score the inside in a crosshatch and cut into bite-size pieces. Pat very dry. Slice ½ onion, ½ carrot into matchsticks, and a handful of cabbage or green onion.

2. 2

   Mix gochujang sauce: 2 tablespoons gochujang, 1 tablespoon gochugaru (or less), 1 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, 3 minced garlic cloves, and 2 tablespoons water. It should smell spicy-sweet and chili-forward.

3. 3

   Heat 1 tablespoon oil in a wide skillet over high heat until nearly smoking. Stir-fry onion and carrot 1 minute. Add squid and toss 1–2 minutes until it just turns opaque and curls — overcooked squid goes rubbery.

4. 4

   Pour in the sauce and cabbage; toss 30–60 seconds until everything is coated and the sauce looks glossy, not watery. Off heat, finish with sesame seeds and green onion. Serve with rice. You want spicy-sweet squid that's still tender, sauce clinging to every curl.