Satfrat, I got my squid from a pack, it was already cleaned and pre cut.
If I do not have that, I simply buy it whole and clean it on my own.
The main seasoning is the red pepper bean paste. It is a Korean thing, where red pepper powder is mixed with some other ingredients such as soy bean flour, the same sort of ingredient to make Miso or in Korea, Daenjang paste. This red pepper bean paste can be a tangy sweet if there is a variety that comes pre mixed with sweet rice flour, while others can be plainly devilish hot.
Going back to the squid, I took them out of the bag and I put them in bowl with cool water and added some salt to measure. I squeezed and stirred the mix around until all this foam comes out, for some people, not too much foam will rise to the top of the water. Then I took the pieces out and squeezed as much water as I could from them. They are ready to be cooked.
So, what I did was to cut up all the veggies into a 2" strips and pre cut them to be stir fried.
I heated the pan....added a tablespoon of olive oil, extra virgin, used, common or what not.
I made sure it gets hot and I added the vegetables batch, by batch...cook them until they are almost cooked. I like my veggies to have a slight browning in some parts because that makes them look and smell good. I add all the vegetables in a large pot or bowl, as I stir fry them.
The last to be cooked is the squid. Make sure pan is extra hot, not too much oil is needed at all. You put the squid, if you can in small batches so they do not all steam each other. The squid needs less than 45 second to about a minute to be cooked. Once the squid turns from opaque to soft, creamy white (with purple) it is ready to go. Overcooking the squid makes them chewy.
Put the squid with the rest of the veggies and get 2 spoonfuls of red pepper paste...add about 1 spoon of sugar or less, some sesame oil, about 1 teaspoon and before serving the sesame seeds. Enjoy.
The red pepper bean paste in question:
What I made yesterday:
It is called Nakji bokum, which simply translated to "Octopus stir fry"...I used calamari/squid.