Thinly slice the onion, carrot, green chili peppers, and green onion. Chop the perilla leaves into appropriate sizes.

Clean the squid thoroughly, score the inside, and cut into bite-sized pieces.

Prepare the sauce by mixing gochujang, chili powder, soy sauce, sugar, corn syrup, cooking wine, minced garlic, and sesame oil in a bowl.

Combine the sliced vegetables, squid, and sauce in a bowl and mix well.

Heat oil in a pan over high heat and add the minced white part of the green onion to make green onion oil.

Add the marinated squid and vegetables to the pan and stir-fry quickly over high heat.