Slice the onion and squid into thin strips.

Heat a pan and add 3–4 tbsp of cooking oil. Sauté 1/2 tbsp of minced garlic until fragrant.

Add the squid and onion to the pan. Sprinkle a pinch of salt and pepper, and stir-fry over high heat.

Once the squid and onion release some liquid, add 1 tbsp of gochujang, 1 tbsp of soy sauce, and 1 tbsp of sugar. Mix well.

Add 2 tbsp of chili powder and stir until the sauce thickens slightly.

Add chopped green onion and stir briefly to combine.