Stir-fried Squid

Place 2 squids in a bowl, add 1 tbsp of sea salt and 1 tbsp of flour, rub well to remove impurities, and rinse clean with water.

Cut the cleaned squid in half, score it finely, and cut into 1.5cm bite-sized pieces.

Add 2 tbsp of mirin to the prepared squid and mix to coat and remove any fishy smell.

Slice 1.5 stalks of green onion diagonally, chop 1/2 onion and 1/4 carrot into thick pieces, and cut 3 Cheongyang chili peppers and 10 perilla leaves into appropriate sizes.

Heat 3 tbsp of cooking oil in a pan over medium heat, and once hot, add 3 tbsp of red chili powder to make chili oil.

Once the chili oil is ready, add 2 tbsp minced garlic, 1/2 tbsp minced ginger, 4 tbsp soy sauce, 1 tbsp oyster sauce, 2 tbsp gochujang, 1 tbsp sugar, and 2 tbsp starch syrup, and stir-fry the sauce.

When the sauce boils, lower the heat slightly, reduce the sauce, then add the sliced onion, carrot, and chili peppers.

Stir-fry to coat the vegetables, then add the prepared squid and cook for 2 minutes.

After stir-frying the squid, add the green onion and cook together.

As the squid releases moisture, add 1 tbsp of potato starch to keep the sauce thick and glossy.

Finally, add 1 tbsp sesame oil, 1 tbsp sesame seeds, and 10 perilla leaves, and mix lightly to finish.