Ojingeo bokkeum

Method

1. 1 Clean the squid, remove the internal organs and membrane, score it with dragon scale patterns, and then cut it into bite-sized pieces.
2. 2 Mix gochujang chili paste, Korean chili powder, soy sauce, sugar, and minced garlic to make a stir-fry sauce.
3. 3 Slice the onion into wedges, thinly slice the carrots, and cut the cabbage into cubes.
4. 4 Heat a pan until very hot, sauté the vegetables with a little oil for 2 minutes until just cooked, then remove from the pan.
5. 5 Add the squid to the pan and stir-fry over high heat for 2 minutes, then pour in the sauce and stir quickly for another 2 minutes to prevent the squid from becoming tough.
6. 6 Return the vegetables to the pan, stir-fry for 1 minute, drizzle with sesame oil, sprinkle with roasted sesame seeds and green onions, then turn off the heat.