Prepare 1/4 radish, 1/2 zucchini (optional), and 3 green chilies (optional). You can also add onion for extra flavor.

Slice the radish into thin pieces, chop the zucchini and green chilies into bite-sized pieces, and dice the onion if using.

Prepare the squid. If using pre-cleaned squid from the store, it saves time. Otherwise, clean the squid by removing the innards.

Cut the squid into bite-sized pieces. With the radish and squid prepared, most of the prep work is complete.

In a pot, add the sliced squid and radish, then drizzle 3 tbsp sesame oil and stir-fry.

Even without oil, the moisture from the squid and radish prevents sticking while stir-frying.

Add 2 tbsp soy sauce and stir-fry until the radish becomes slightly translucent.

Pour water into the pot until the squid and radish are submerged.

Add 1 tbsp red pepper powder, 1 tbsp minced garlic, and 2 tbsp fish sauce.

Skim off any foam that forms on the surface while boiling.

Add the prepared vegetables and boil until fully cooked.