Spicy Stir-fried Squid (Ojingeo-bokkeum)

Steps

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1. 1
   Thaw the frozen squid in the refrigerator until mostly thawed.
   ▶ ≈2:26
2. 2
   Prepare the sauce base: mash 6 garlic cloves and 1 teaspoon ginger into a bowl.
   ▶ ≈2:32
3. 3
   Add 3 tbsp gochugaru (adjust from 1–4 tbsp for desired spice level), 3 tbsp soy sauce, and 2 tsp sugar; mix into a paste.
   ▶ ≈3:13
4. 4
   In a separate bowl, mix 1 tbsp potato starch with 1/4 cup water to make a slurry.
   ▶ ≈4:10
5. 5
   Cut green onion into approximately 2-inch lengths (about 12 pieces).
   ▶ ≈4:35
6. 6
   Halve the green chili pepper (or use 1 whole pepper if preferred), slice the onion, and cut the carrot into thin strips.
   ▶ ≈4:44
7. 7
   Clean the squid: slit the body open and remove the organs. Dig out the eyes with the knife tip. Remove the mouth (hard beak). Pull out the transparent backbone. Rub the tentacles with salt to remove sand, then rinse thoroughly.
   ▶ ≈5:41
8. 8
   Cut the squid body into bite-sized diamond-shaped pieces. Trim the connecting part at the base of the tentacles, keeping the tentacles intact.
   ▶ ≈8:57
9. 9
   Heat a large pan or wok over high heat and add 2 tbsp oil.
   ▶ ≈11:54
10. 10
    Add the green onion, onion slices, and carrot; stir-fry until the onion becomes translucent.
    ▶ ≈12:00
11. 11
    Add the cleaned squid and the seasoning paste; stir everything together quickly.
    ▶ ≈12:44
12. 12
    Pour in the starch slurry to thicken the sauce; mix the sweet onion and green onion flavors with the squid.
    ▶ ≈13:22
13. 13
    Turn off the heat and transfer to a serving plate. Serve with steamed rice.
    ▶ ≈13:40