Mix all sauce ingredients and set aside.(1 tbsp soy sauce, 2 tbsp gochujang, red chili pepper paste, 1 tsp sugar, 6 fresh garlic cloves, peeled and puréed, 1 inch fresh ginger root, peeled and puréed, 1 tbsp gochugaru, red chili pepper flakes, 1 tbsp sesame oil, Salt and pepper)
Clean squid and wash well in cold water. Cut head wing and tentacles from its body cavity. Slit the squid body cavity open and flatten. Cut into ¼ -½ inch wide strips from the head to the tail and then cut the strips into 2 inch sections. Slit tentacle ring, flatten and cut into desired biting pieces including head wing.
Wash vegetables(onions, carrots, zucchini and broccolis) in cold water and trim all stems. Cut and slice into desired biting pieces for all vegetables. Preheat a large stir fry pan over high heat and add cooking oil. First add carrots and onions and stir fry for about 1 minute. Then add squid, zucchini and broccolis and green onions. Stir fry for 30 seconds. Add sauce and stir fry for additional 2 minutes. Sprinkle ground pepper to meet taste. Remove from heat and toss around with sesame oil. Serve hot over rice.