Serves 4

Adapted from Maangchi

• 1 pound squid, gutted, cleaned, and cut into bite-sized pieces

• 2 tablespoons vegetable oil

• 6 garlic cloves, minced

• 2-3 teaspoons ginger, minced

• 3 tablespoons soy sauce

• 1-2 tablespoons gochugaru (Korean hot pepper flakes), you can also use red pepper flakes

• 2 teaspoons sugar

• 6 green onions, cut diagonally into 1-2 inch pieces

• 1 green chili pepper, thinly sliced

• 1 medium onion, cut into chunks

• 1 medium carrot, julienned or cut into thin strips

• 1 tablespoon corn starch (plus ¼ cup water)

• Rice, for serving

1. In a small bowl, combine the garlic, ginger, soy sauce, gochugaru, and sugar until it forms a homogeneous paste.

2. Heat a large pan over medium-high heat. Once hot, add the vegetable oil. Once the oil is hot, add the green onions, green chili pepper, onion, and carrots and stir fry until the green onions are wilted and the onion is translucent.

3. Prepare the corn starch slurry by mixing the corn starch with the water in a small bowl. Do this now as the next Step 4 goes quickly and it needs your attention.

4. Add the squid and the seasoning paste to the vegetables in the pan. Stir fry until the squid turns opaque, about 2-3 minutes. This happens relatively quickly, so be vigilant. You don’t want to dry out the squid!

5. Mix in the corn starch slurry and cook for about 1 minute until the pan gets saucy.

6. Remove the pan from the heat and serve over rice.

7. Enjoy!