Ojingeo Ttukbaegi

1. Clean the Squid thoroughly, remove the internal organs, skin, and cartilage. Score the body of the Squid lightly in a crosshatch pattern, then slice it into bite-sized pieces.

2. Prepare the vegetables: Slice the Korean Radish thinly into half-moon shapes. Slice the Korean Zucchini into similar shapes. Cut the Green Onion into 5cm lengths. Diagonally slice the Cheongyang Chili Pepper and Red Chili Pepper. Mince the Garlic and Ginger finely.

3. In a small bowl, combine the Gochugaru, Gochujang, Doenjang, Soy Sauce, minced Garlic, minced Ginger, Sesame Oil, and Black Pepper to create a seasoning paste. Mix well until smooth.