Heat vegetable oil in a pan and sauté chopped green onion roots to create scallion oil.

Add sliced squid to the pan and stir-fry until its color changes. Then add 0.5 tbsp sugar and continue stir-frying.

Add soy sauce, minced garlic, gochujang, and chili powder to the pan and mix well.

Add sliced carrot, green onion, and onion to the pan. Stir-fry until the vegetables are tender.

Cook until the onion turns translucent and the squid absorbs the seasoning.