Ojingeo Bokkeum — Spicy Korean Stir-Fried Squid

Clean the squid: separate the tentacles from the body, remove the innards, beak and the transparent cartilage. Cut the body open lengthwise, score it lightly in a diamond pattern, then slice into strips; cut the tentacles into bite-sized pieces.

In a bowl, mix the gochujang, gochugaru (Korean chili flakes), soy sauce, minced garlic, ground ginger and black pepper. Add the squid, toss to coat, and let it marinate for 10 minutes while you prepare the vegetables.

Slice the onion into half-moons, cut the carrot into thin strips, and cut the green onion into 4–5 cm pieces.

Heat a large skillet or wok over high heat. Add the vegetable oil, then the carrot, and stir-fry for 1 minute; add the onion and green onion and cook for another minute, just until slightly softened.

Add the marinated squid and sugar. Stir-fry over high heat for about 1 minute, until the squid pieces begin to curl but aren't fully cooked yet.

Push the squid and vegetables to the side of the pan, pour the remaining spicy sauce into the center, and let it cook for 30 seconds to burn off excess moisture. Toss everything together and stir-fry for another 15–30 seconds, until the squid turns opaque.

Remove the pan from the heat, drizzle with sesame oil, sprinkle with sesame seeds, and serve immediately. Don't overcook the squid, or it will turn rubbery.