Prep 15 min·Cook 8 min

1. 1You're here
   Step 1.

   Pat the squid dry. Cut the tubes open, score the inside in a fine criss-cross, then cut into 2 × 5 cm strips. Halve the tentacles.

   500 g Squid tubes and tentacles, cleaned

   Knife work

   Wok-chan's tip鑊仔貼士

   Scoring lets the sauce cling and makes the pieces curl up nicely.
2. 2
   Step 2.

   Mix the gochujang, gochugaru, soy sauce, sugar, honey, garlic, ginger, water, sesame oil and pepper in a bowl.

   2 tbsp Gochujang (Korean chilli paste)1½ tbsp Gochugaru (Korean chilli flakes)2 tbsp Light soy sauce1 tbsp Sugar1 tbsp Honey or golden syrup4 cloves Garlic, minced5 g Ginger, grated2 tbsp Water1 tbsp Sesame oil¼ tsp Black pepper

3. 3
   Step 3.

   Heat the oil in a wok over high heat. Stir-fry the onion, cabbage and carrot for 2 minutes until just softening.

   2 tbsp Cooking oil1 Onion, cut into wedges150 g White cabbage, in 3 cm pieces½ Carrot, thinly sliced on the diagonal

   2 minStir-fry
4. 4
   Step 4.

   Add the squid and toss for 1 minute until it turns white and curls.

   500 g Squid tubes and tentacles, cleaned

   1 minStir-fry
5. 5
   Step 5.

   Pour in the sauce and stir-fry for 1–2 minutes more, until everything is coated and the squid is just cooked.

   2 tbsp Gochujang (Korean chilli paste)

   2 minStir-fry

   Wok-chan's tip鑊仔貼士

   Squid turns rubbery after about 3 minutes in total: take it off the heat as soon as it is opaque.
6. 6
   Step 6.

   Toss in the spring onion and chilli for 30 seconds, sprinkle with sesame seeds and serve with rice.

   3 stalks Spring onions, in 5 cm lengths1 Green chilli, sliced1 tsp Toasted sesame seeds

   Stir-fry