Korean Spicy Steamed Squid

Clean 400 g squid, pat off excess moisture, and cut it into bite-size pieces.

Spread the pieces out instead of stacking them thickly so they cook at the same pace and do not turn tough.

Slice 1/2 onion into thick pieces and cut 1 green onion into similar lengths.

Keep the vegetables substantial, because very thin pieces soften too quickly while the squid is steaming.

Combine 1.5 tablespoons Korean chili flakes, 1 tablespoon gochujang, 1 tablespoon soy sauce, 1 teaspoon minced garlic, and 100 ml water. Stir until the gochujang loosens so the sauce coats evenly later.

Place the onion and green onion on the bottom of the pot, then add the squid and pour the sauce evenly over it.

Make sure some liquid reaches the bottom so the seasoning does not scorch.

Cover the pot and cook over high heat for 3 minutes, just until steam builds.

Once it starts bubbling, reduce to medium heat and cook 5 to 6 minutes more, keeping the total time near 10 minutes.

Turn off the heat when the squid turns opaque and the edges curl slightly.

Toss everything once with broad motions to coat it in the red sauce, then serve right away before the squid overcooks.