Spicy stir-fried squid (Ojingeo-bokkeum)

1. Clean the squid, slit the body open lengthwise, score a tight criss-cross pattern on the inside with a knife, then cut into 2×5 cm strips and the tentacles into 5 cm pieces.

2. Stir the gochujang, gochugaru, soy sauce, sugar, grated garlic and sesame oil together in a small bowl until smooth.

3. Slice the onion, cut the carrot into thin batons, the cabbage into large squares and the spring onions into 4 cm lengths.

4. Heat the oil in a wok over high heat and stir-fry the onion, carrot and cabbage for 2 minutes.

5. Add the squid and the sauce and stir-fry over high heat, tossing constantly, for no more than 3-4 minutes, until the squid turns white and curls up; finally toss in the spring onion.

6. Sprinkle with sesame seeds and serve at once with hot rice.

Tip: One minute too long and squid turns rubbery, so have everything prepped before you light the wok. The criss-cross scoring isn't just pretty – it helps the sauce cling.