Wash the bean sprouts thoroughly and drain them slightly. Place them in a pot.

Add 2 handfuls of cleaned squid to the pot.

Add 1 tbsp of gochujang to the pot.

Add 1/2 tbsp minced garlic and 1/2 tbsp chili powder.

Add 1 tbsp soy sauce and 2 tbsp plum extract (or 1 tbsp sugar).

Turn on the heat and cook until the squid and bean sprouts release moisture, forming a broth.

Add chopped green onion to the pot once the squid and bean sprouts are cooked.

Mix 2 tbsp cornstarch with 1–2 tbsp cold water in a small bowl.

Pour the cornstarch mixture into the pot and stir until the broth thickens.

Add 1 tbsp sesame oil or perilla oil to the pot.