Clean the squid thoroughly and blanch it in boiling water to enhance its texture.

Slice the zucchini and carrot thinly, and cut the onion into strips.

Cut the blanched squid into pieces matching the length of the zucchini and carrot slices.

Heat a pan and sauté 2 tbsp of minced garlic until fragrant.

Mix 3 tbsp red pepper flakes, 10 tbsp soy sauce, 4 tbsp sugar, 1 tbsp red pepper paste, and a pinch of black pepper to create the sauce.

Add 1/2 cup water to the sauce and bring it to a boil.

Add the blanched squid to the boiling sauce and mix well.

Add the prepared vegetables to the pan and stir-fry until they are tender.

Add chopped green onion and sliced chili peppers, then stir-fry briefly.