Spicy Stir-fried Squid with Vegetables

Prepare the squid: Clean and score the squid if desired, then cut into bite-sized rings and tentacles. Pat dry thoroughly with paper towels.

Prepare the vegetables: Slice the onion and cabbage, julienne the carrot, and chop the green onions.

Make the sauce: In a small bowl, combine gochujang, gochugaru, soy sauce, minced garlic, grated ginger, sugar, and sesame oil. Mix well.

Stir-fry vegetables: Heat 1 tbsp cooking oil in a large wok or skillet over high heat. Add onion, carrot, and cabbage. Stir-fry for 3-4 minutes until slightly softened but still crisp. Remove vegetables from the pan and set aside.

Cook the squid: Add the remaining 1 tbsp cooking oil to the hot pan. Add the prepared squid and stir-fry for 1-2 minutes until it turns opaque and just cooked through. Do not overcook.

Combine and finish: Return the stir-fried vegetables to the pan with the squid. Pour in the prepared sauce. Stir-fry everything together for another 1-2 minutes, ensuring all ingredients are well coated and heated through.

Serve: Garnish with chopped green onions and serve immediately with a bowl of steamed rice.