Remove the bone from the dried squid and soak it in cold water for 20 minutes. Extend soaking time for softer texture if needed.

Wash and prepare green onion and garlic.

Slice green onion thinly and roughly chop garlic.

Drain the soaked squid and cut it into small pieces using scissors.

Mix gochujang, soy sauce, oligosaccharide, black pepper, cooking wine, and water to prepare the seasoning sauce.

Heat 1 tbsp cooking oil in a pot and sauté green onion and garlic over low heat.

Add the squid to the pot and stir-fry briefly over high heat.

Add the prepared seasoning sauce and simmer over low heat for 3 minutes.

Transfer the cooked squid sauce to a bowl.

Heat a pan with cooking oil and fry the egg over low heat until semi-cooked.

Place cooked rice in a bowl and drizzle with sesame oil.