Prepare the green onion by separating the leaves and roots, then slice the roots thinly.

Cut the radish into desired shapes and sizes.

Heat 2 tbsp vegetable oil in a pot, add minced garlic and sliced green onion roots, and sauté over medium-low heat.

Turn off the heat and add all seasoning ingredients: gochujang, chili powder, cooking wine, oyster sauce, curry powder, sugar, and black pepper. Mix well.

Simmer the mixed seasoning over low heat, stirring occasionally to prevent sticking.

Add the radish to the pot and stir to coat it with the seasoning.

Pour 800ml water into the pot and bring to a boil over high heat.

Reduce the heat to medium and simmer until the radish is tender.

While waiting, slice the green onion leaves, chili peppers, and squid.

Once the radish is almost cooked, add the sliced vegetables and squid to the pot. Increase the heat to high.