Ojingeo Bokkeum (Spicy Stir-fried Squid)

Prepare the squid. Clean the squid thoroughly, removing the innards and transparent cartilage. Score the surface of the squid body in a crosshatch pattern. This helps it cook evenly and holds more sauce. Cut the body into rings and the tentacles into manageable pieces.

Prepare the vegetables. Thinly slice the onion and carrot. Roughly chop the cabbage and some scallions.

Make the stir-fry sauce. In a small bowl, mix 2 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp soy sauce, 1 tbsp sugar, 1 tbsp minced garlic, and 1 tbsp rice wine (mirin).

If serving with noodles, cook the somen noodles according to package directions. Drain, rinse with cold water, and set aside.

Heat a large wok or skillet over high heat. Add a tablespoon of oil.

Add the sliced onion, carrot, and cabbage to the hot wok. Stir-fry for 2-3 minutes until they begin to soften but are still crisp.

Push the vegetables to the side of the wok and add the squid. Stir-fry for just 1-2 minutes until it turns opaque and curls up.

Pour the prepared sauce over everything in the wok. Stir vigorously to coat the squid and vegetables evenly.

Continue to stir-fry for another 1-2 minutes until the sauce is bubbling and has slightly thickened. The key is to cook the squid quickly to keep it tender.

Stir in the chopped scallions and a drizzle of sesame oil. Remove from heat.

Serve immediately on a plate, often accompanied by the cooked somen noodles which can be mixed with the spicy sauce.