Cut the squid into medium-sized pieces as it will shrink when cooked.

Slice the onion thinly and cut the carrot into half-moon shapes.

Chop the cabbage into pieces similar in size to the carrot.

Slice the green onion thinly and cut the chili peppers diagonally.

Heat a frying pan with 2 tbsp of vegetable oil and add the green onion to make green onion oil.

Add the squid to the pan and stir-fry until it starts to puff up. Then add 1/2 tbsp of sugar and stir-fry to coat.

Reduce the heat to low and add minced garlic, gochujang, chili powder, and soy sauce. Stir quickly to combine.

If the mixture becomes too thick, add a small amount of water while stir-frying.

Add all the prepared vegetables and stir-fry over medium-high heat until the vegetables are half-cooked.

Once the vegetables are slightly tender and the sauce is well-mixed, turn off the heat and add sesame oil and sesame seeds.