A stir-fried squid thread dish made with ketchup and gochujang, creating a tender texture and a spicy-sweet flavor reminiscent of gangjeong.

Soak the squid strips in water and cooking wine instead of mayonnaise to keep them soft, then stir-fry with gochujang seasoned in chili oil, adding maltose and jujube syrup to maintain a moist, non-stiff texture.