Clean the squid by removing the eyes, tentacles, and internal organs. Wash thoroughly under running water.

Score the squid body and cut into finger-length pieces. Cut the tentacles into bite-sized pieces.

Slice the onion, chop the green onion, and cut the carrot and zucchini into half-moon shapes.

Mix gochujang, red pepper flakes, soy sauce, and minced garlic to make the sauce. Do not add sugar yet.

Heat oil in a pan and sauté the green onion until fragrant.

Add the squid to the pan and stir-fry until partially cooked.

Add sugar to the pan and stir-fry before adding the sauce.

Pour the sauce into the pan and stir-fry until evenly coated.

Add all the prepared vegetables and stir-fry on high heat.

If the sauce is too thick, add a splash of water to loosen it.

Once the vegetables are softened and the sauce is absorbed, turn off the heat.