Rub 1 tbsp of flour onto the squid, focusing on the tentacles, and clean thoroughly under water to remove impurities and odors.

Peel the squid skin gently using a kitchen towel, especially around the edges.

Boil water with 1 tsp of salt and blanch the squid head for 1 minute on high heat.

Add the green onions to the boiling water and blanch for 15 seconds.

Rinse the squid and green onions in cold water 2-3 times and drain thoroughly.

Season the green onions lightly with 2 pinches of salt and 1/2 tsp sesame oil.

Blanch the squid body in boiling water for 1-1.5 minutes, depending on freshness.

Cool the squid in cold water and drain thoroughly.

Cut the squid into uniform bite-sized pieces, focusing on the body section.

Wrap each piece of squid with green onion, rolling vertically first and then horizontally. Tuck the ends securely.