Gyeongsang-do eomuk bokkeum

Prepare the eomuk by cutting them into bite-sized pieces, approximately 1x5 cm strips. Blanch the eomuk in boiling water for 30 seconds, then drain and set aside.

Slice the onion thinly, julienne the carrot, and cut the green onion into 3 cm lengths. Mince the garlic.

In a small bowl, combine the gochujang, gochugaru, soy sauce, sugar, and minced garlic to create the stir-fry sauce.