Ingredients

3 fresh (½ pound) squid, 1½ pounds total

2 tablespoons soy sauce

2 tablespoons Korean chile paste (gochujang)

1 tablespoon sugar

1 tablespoon chile powder

1 tablespoon sesame oil

1 teaspoon ginger, minced

1/2 carrot

2 green onions

1 onion

1 bell pepper

1 tablespoon vegetable oil

1 garlic clove, minced

Toasted sesame seeds (optional garnish)

Preparation

  1. Clean and slice the squid into thin pieces about 2 inches long. Set aside.

  2. In a small bowl, whisk together the soy sauce, chile paste, sugar, chile powder, sesame oil and ginger. Set aside.

  3. Slice the carrot into thin flat pieces about 2 inches long. Cut the green onions about the same size, on the diagonal, into about 2-inch lengths. Slice the onion and bell pepper into thin strips.

  4. In a large skillet, heat the vegetable oil over medium-high heat until hot. Add the garlic and cook, stirring frequently, until aromatic, about 1 minute. Stir in the onion and carrot and cook to soften slightly, 2 to 3 minutes, then stir in the squid and the sauce. Stir in the bell pepper. Cook the squid, stirring frequently, just until cooked (the squid will turn opaque and curl slightly), 4 to 6 minutes.

  5. Stir in the green onions and cook for an additional minute to marry the flavors, then remove from heat.

  6. Serve immediately, sprinkled with toasted sesame seeds, if you wish.