1tablespoonKorean chili pepper flakesgochugaru - 1 or 2 teaspoons more for a spicier dish
1/2tablespooncorn syrup or 1 more teaspoon sugar
Combine all of the sauce ingredients in a small bowl.
Clean the squid (see note). Cut the body into about 3/4-inch rings (or slit the body open and cut into 3/4-inch wide, 2-inch long bite size pieces). Do not make the pieces too small as they will shrink when cooked. Cut the tentacles into the same lengths. See note if you want to score the squid.
Mix the squid with the seasoning mix and marinate while preparing vegetables.
Slice the onion. Cut the zucchini and carrot into half lengthwise and thinly slice into 2-inch long pieces. Cut the scallions 2-inches long.
Heat a large skillet over high heat and add the vegetable oil. Add the carrots, followed by the onions, zucchini, peppers and then the scallions. Stir fry the vegetables quickly only until they start to wilt, about 2 minutes.
Push the vegetables to the sides of the skillet. Add the marinated squid and any remaining sauce to the center of the skillet. Stir fry just until the squid pieces curl up and turn opaque (about 2 minutes).
Stir to mix the vegetables and the squid well for a minute. Drizzle the sesame oil over. (Do NOT overcook the squid. The squid will get tough.) Serve warm with a bowl of rice or on top of rice.
How to clean squid: Grab the body in one hand and the head in the other. Firmly pull apart with a slight twisting motion. The head and innards should easily slip out of the body. You can also insert a fork or spoon to loosen up the innards from the inside of the body. the tentacles from the head just below the eyes. Remove the skin from the flesh and the beak from the center of the tentacles.How to score the squid: Slit the body open and flatten. Lightly score the inside in a small diamond pattern (about 1/4-inch squares).