Squid and Scallion Ganghoe with Chili-Vinegar Dip (2 servings)

Mix gochujang, vinegar, sugar and 1 tsp water into a dipping sauce and set aside in a clean bowl.

Wash scallions, briefly blanch thicker ends first until flexible, cool in cold water and squeeze dry.

Boil squid until the thickest part is opaque and firm throughout. Transfer with clean utensils and cool.

Slice the cooked squid into bite-size strips and finely slice the pepper.

Wrap each squid piece and pepper strip with a scallion, secure gently, and serve with the dipping sauce. Do not leave at room temperature.