Trim the roots and leaves of the water parsley, cutting the stems into 5-7cm pieces. Clean thoroughly.

Soak the trimmed water parsley stems in water mixed with 2 tbsp vinegar for 5 minutes to clean thoroughly.

Rinse the water parsley multiple times and drain well.

Clean the squid by separating the body and tentacles, removing the skin, and cutting the body into thin strips similar to the water parsley thickness.

Boil the squid in boiling water for 40 seconds until tender. Let it cool naturally without rinsing.

Mix red pepper powder, sugar, minced garlic, soy sauce, vinegar, gochujang, sesame seeds, and sesame oil in a bowl to create the dressing.

Add the squid to the dressing and mix well. Then gently toss in the water parsley.