First, shred onions, carrots, and green onions, and chop peppers sideways.
(I skipped mushrooms because they weren't at home.)

Cut the cuttlefish into the body and cut it into finger lengths.
Please cut the legs into similar sizes.
Kim Soo-mi's recipe uses squid in the form of a ring, but I prefer long slices.

I'll make the sauce for stir-fried squid.
Add 2T of red pepper paste, 3T of soy sauce, 1T of minced garlic, 3t of red pepper powder, and 3t of sugar and mix.

Add half of the sauce to the squid and the other half to the trimmed vegetables and toss gently.

Then combine the seasoned vegetables and squid.

In a pan heated over high heat, add the seasoned ingredients at once, add 50ml of water, and stir-fry quickly.
If you like a dry style, you don't need to reduce or add water.

I think there's not enough red pepper powder in the middle, so I added about 2 tons more and stir-fried it.
You can stretch out the red pepper powder from the beginning!

Stir-fry the squid quickly until it is cooked, and when all the ingredients are cooked, sprinkle sesame oil and sesame seeds to finish.

And so, it's very simple! Kim Sumi's stir-fried squid!!