"Heat" from chili pepper greatly reduced.

Americanized Korean Squid Bulgogi

Ingredients for three good servings:

1 lb frozen squid rings and tentacles, defrosted and dried off
Original recipe called for 2 lbs of squid. If you want to feed more people double squid,
veggies and sauce!)
1 cup dried sliced dried shiitake mushrooms, soaked in hot water to soften, then drained
1 6 oz. can sliced mushrooms, drained
1 large green pepper cut into about 1” squares
½ onion cut into 1” squares
½ green onion, cut into 1” pieces
½ tbsp. sesame oil
½ tbsp. olive oil

For Sauce: (Prepare before cooking squid.)
1 tsp gochujang (Korean red pepper paste)
1 tsp gochugaru (Korean red pepper flakes)
2 tbsp. sugar
1 tsp minced garlic
1 tbsp oyster sauce
1 tbsp rice wine (Chinese Shaohsing)
1 tbsp roasted sesame seeds
1 tsp ginger powder (I forgot this – fresh grated ginger is better)
salt & pepper
a blob of Thai Sweet Chili Sauce
Norigoma Furikake sesame and seaweed seasoning

Directions:

Heat sesame and olive oils in a skillet or wok over medium high heat. Add the squid and stir well. The squid cooks very fast. Make the sauce before you start cooking the squid, by combined all the sauce ingredients in a bowl or measuring cup. Pour the sauce over the squid in the pan. Add the prepared vegetables and stir all together until ingredients are coated well with the sauce. Continue to cook until the vegetables soften in texture and the sauce thickens, about 5-6 minutes. Add blob of sweet chili sauce.

Original recipe at: heartmindandseoul.com/korean-squid-bulgogi