This was adapted from a Korean cookbook but I forgot now which, sorry. But the whole family loved it (sorry, no pic) so I’m putting it here, so we can cook it again!

3 pounds squid (I have my very own squid-cleaner here at home — my 16-yo dd who actually LIKES cleaning/prepping the stuff, so 3 pounds is nothing to her, plus we need 3 pounds to feed a family of 6 — this will make about a meal and a half.), cleaned, trimmed, cut into bite-size pieces
bunch of scallions, cleaned, trimmed, and cut into 1-inch lengths
2 carrots, julienned
1 large onion, julienned or sliced thinly
1 package mushrooms (we used the 8-oz package, but we love mushrooms so even the 12-oz or 16-oz won’t be unwelcome), sliced
1-2 spicy Korean peppers (actually I used the hot Japanese pepper that I found at the Japanese store, I think they’re Sapporo but I’m not sure), chopped
3 tablespoons expeller-pressed canola oil
2 tablespoons minced garlic
1 1/2 teaspoons salt, or to taste
2 tablespoons red pepper flakes, or 1 1/2 teaspoons Korean hot pepper powder (the stuff they use for making kimchi, and go from there to adjust to the heat you like)
1 tablespoon brown sugar

In a large pot, put all the squid at the bottom, then all the vegetables on top, then the rest of the ingredients on top of the veggies. Saute over HIGH heat for 6 minutes or just until squid is tender. Serve hot over rice. (We use a mixture of brown and white.) So yummy!