Slice the yellow, red bell peppers, and green pepper into thin strips.

Clean the squid thoroughly and score it diagonally with a knife.

Boil water and cook the squid while holding it with tongs to ensure it rolls tightly.

Drain the cooked squid and let it cool.

Place sliced vegetables on a perilla leaf, roll them tightly, and insert them into the squid.

Wrap the rolled squid in plastic wrap and let it rest for a while.

Mix gochujang, vinegar, corn syrup, minced garlic, and sesame powder to make the dipping sauce.