材料：
魷魚(大) 1條
泡菜 200克
午餐肉(小) 半罐
洋葱 半個
大葱 半條
甘筍 半條
青尖椒 1條
白芝麻 適量

醬汁：
蒜茸 1湯匙
薑茸 1湯匙
韓式辣醬 3湯匙
醬油 3湯匙
糖 2茶匙

做法：
1.洋葱及甘筍去皮後，分別切絲及切條。大葱及青尖椒切段。午餐肉切條。
2.撕走魷魚表層薄膜、取出軟管，去除所有內臟，切成網狀，再切件。
3.把醬汁所有材料拌勻。
4.下油，油滾，放入午餐肉條，煎至香脆，盛起。
5.爆香蒜、薑茸，下洋葱及青尖椒，加入甘筍條及少量的水，煮至軟身。加入泡菜炒勻，放入魷魚炒至蜷曲，放入大葱段及醬汁炒勻，上碟，灑上白芝麻，即成。

Spicy Stir-fried Squid with Kimchi
Ingredients:
1 squid (large)
200g kimchi
1/2 can luncheon meat (small)
1/2 onion
1/2 stalk leek
1/2 carrot
1 green chili pepper
Some White sesame

Sauce:
1 tbsp minced garlic
1 tbsp minced ginger
3 tbsp Korean spicy sauce
3 tbsp Japanese soy sauce
2 tsp sugar

Steps:
1.Peel the onion and carrot and cut into shreds and strips respectively. Cut the stalk leek and green chili pepper into small sections. Chop the luncheon meat into long strips.
2.Remove the skin, soft tube and all inner organs of the squid, score the squid then cut into pieces.
3.Mix all seasonings together.
4.Heat oil to boil. Add the luncheon meal strips. Pan fry till golden and crispy. Dish up.
5.Saute minced garlic, ginger. Add the onion and green chili pepper. Stir fry with carrot and add little water. Cook until it’s soft and tender. Mix well with kimchi. Add squid and stir fry. Add sectioned stalk leek and sauce, stir well. Dish up. Garnish with white sesame. Ready to serve.