Prepare the sauce. In a medium-sized bowl, mix together the garlic, ginger, kochugaru, soy sauce, and kochujang.

Prepare the squid. Pull the fins off the mantle (body). Cut the mantle lengthwise along the ridge. Flatten it out so that the interior wall of the body is face up on your cutting board. Scrape off any slimy goo. Lightly score a diamond pattern on the squid. To do this, first score a set of parallel lines (about 1/2-inch apart). Score a second set of lines crosswise at about 30 degrees to the first set of lines. Cut the squid lengthwise in 1-inch wide strips and then cut those strips into 2-inch sections. Repeat until all the squid is cut. To prepare the tentacles, cut the heads off below the eyes and discard. Remove the beak as well. Cut the tentacles into 2-inch sections. The scoring helps the squid hold more sauce and gives it a cool look, like a pine cone...because squids and pine cones.

Add the squid to the sauce. Make sure the squid is thoroughly coated. Let sit for about 20 minutes.

Heat the cooking oil in a non-stick skillet over medium-high heat.

Add the green onions and pepper and saute until the onions start to wilt.

Add the marinated squid and cook until done, about 1 1/2 to 2 minutes. The squid will turn opaque and curl up, and the diamond pattern will be more apparent.

Remove the pan from the heat and stir in the sesame oil.

Serve the dish in a nice platter. Garnish with sesame seeds and green onions.