Clean the squid by removing the innards and washing thoroughly under running water.

Heat 2 tbsp of cooking oil in a pan and sauté the chopped green onions to make green onion oil.

Add the sliced onion to the pan and stir-fry until the onion becomes translucent.

Add 1 tbsp of sugar to the pan and mix well.

Add the cleaned squid to the pan and stir-fry.

Add all sauce ingredients except sesame oil: 0.5 tbsp gochujang, 1 tbsp minced garlic, 2 tbsp chili powder, 3 tbsp soy sauce, 1 tbsp anchovy sauce, and 0.5 tbsp corn syrup.

Stir-fry until the squid is cooked and the sauce is absorbed. Add a little water if necessary, but squid naturally releases moisture.

Once the squid is fully cooked, add the chopped perilla leaves and mix well.

Finish by drizzling 0.5 tbsp of sesame oil and sprinkling sesame seeds.