Korean Stir-fried Squid and Bean Sprouts

Pat 280 g squid dry, then cut it into bite-size pieces so it sears instead of steaming.

Rinse 220 g bean sprouts and drain them well in a colander before cooking.

Slice 80 g onion thin enough to soften quickly, and cut 50 g green onion on a bias.

Keep the gochujang, gochugaru, and minced garlic measured nearby because the stir-fry moves fast.

Heat the pan over high heat for at least 1 minute, then add 1 tablespoon cooking oil.

Add 1 tablespoon minced garlic and stir just until fragrant, stopping before it browns hard.

Add 1 tablespoon gochujang and 1 tablespoon gochugaru, then stir-fry for 20-30 seconds to bloom the chili in the oil.

Once the paste loosens and darkens slightly, add the next ingredients right away.

Add the squid and onion, keeping the heat high, and stir-fry for about 2 minutes.

Stop when the squid edges curl and turn opaque and the onion looks slightly translucent, before the squid toughens.

Add the bean sprouts and green onion and toss for only 1-2 minutes.

Turn off the heat and serve immediately when the sprouts have softened slightly but remain crisp.