Rub the squid with coarse salt to clean it thoroughly. If frozen, defrost in the fridge overnight or in cold water before use.

Score the squid diagonally to create a crosshatch pattern for better appearance and flavor absorption.

Cut the squid tentacles and body into bite-sized pieces.

Slice the green onion (white part finely for oil infusion, green part diagonally), chilies, carrot, and cabbage.

Prepare the sauce by mixing sugar, minced garlic, gochujang, chili powder, soy sauce, sesame oil, and water.

Heat cooking oil in a pan over medium-low heat and sauté the white part of the green onion to create aromatic oil.

Add the squid to the pan and stir-fry over medium-low heat, ensuring it is as dry as possible.

Sprinkle sugar over the squid and stir-fry to coat it evenly.

Pour the prepared sauce into the pan and mix well over high heat.

Add the carrot and stir-fry briefly.

Add the cabbage and stir-fry until it slightly wilts.

Add the onion and stir-fry quickly.

Add the green and red chilies along with the green part of the green onion.