Prepare the sauce by mixing gochujang, soy sauce, red pepper powder, plum extract, oligosaccharide, minced garlic, sesame seeds, and sesame oil.

Slice the cabbage, onion, and squid into bite-sized pieces.

Pour the sauce over the sliced ingredients and mix thoroughly. Add the green chili pepper.

Cook without adding water by sealing the pot lid with a damp kitchen towel to trap moisture. Cook on low heat.