Instructions: Clean the squid and cut them, including tentacles, into slices 2 inches long and 1/2-inch wide. Cut the squids tubular body lenghtwise into halves, open it up and then cut pieces to the desired size.

Heat the oil in a wok or large skillet, add the ginger and garlic and stir-fry over moderate heat for 1 minute. Add the squid, carrot and onion and continue to stir-fry for 1 minute, adding the scallions, salt and sugar as you fry and the natural liquid of the ingredients accumulates.

Make a well in the middle of the mixture and put in the gochu jang paste, chili powder, sesame seeds and oil, and the diluted cornstarch and mix everything together for 2 minutes.

In the meantime, bring 3 cups water to a rapid boil in pan, add the noodles and cook for not more than 1 minute. Rinse under cold water.

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