Step by step

Method

4 steps

1. 1

   Prep 1–1½ pounds squid into rings and tentacles; score tubes if you like more chew-texture. Pat dry. Cut onion into wedges, and have sliced chili or green onion ready.

2. 2

   Whisk a hotter gochujang mix: 2½ tablespoons gochujang, 1½ tablespoons gochugaru, 1 tablespoon soy, 2 teaspoons sugar, 1 teaspoon fish sauce or extra soy, 4 minced garlic cloves, and a splash of water until spoonable.

3. 3

   Get a skillet ripping hot with 1 tablespoon oil. Flash-cook onion 45 seconds. Add squid and stir-fry about 90 seconds until opaque. Add sauce and chili; toss just until lacquered and smelling toasty-chili — under 1 minute.

4. 4

   Kill the heat, drizzle sesame oil, and plate over rice. Squid should bite tender with a spicy kick that hits the lips; if it's chewy, it cooked too long.