Clean the squid by removing the beak and internal bone. Rinse thoroughly to remove suction cups, but keep the skin intact for its taurine content.

Score the inside of the squid and cut into bite-sized pieces.

Slice the green onion and chili peppers diagonally.

Thinly slice the onion and garlic.

Heat a pan on high heat and add cooking oil and sesame oil.

Add green onion, garlic, and chili peppers one by one, stir-frying each until fragrant.

Reduce to low heat and add red pepper powder, stir-frying for 2–3 minutes.

Add sugar and stir-fry for another 2–3 minutes.

Add soy sauce and bring to a slight boil on high heat.

Add red pepper paste and onion, stir-frying until well combined.

Add squid and stir-fry lightly, then cover and steam on medium heat for 2 minutes.

Increase to high heat and cook for 1 minute without stirring, allowing the sauce to slightly stick to the pan edges.

Mix the stuck sauce back into the dish, turn off the heat, and sprinkle sesame seeds.

Boil noodles for 4 minutes, rinse in cold water multiple times, and drain.