Boil the squid (defrost beforehand and peel) in boiling well-salted water with a slice of lemon for a couple of minutes. Cool down.
Grate the pumpkin on a grater for Korean carrots, boil for just a minute in the squid broth. Drain in a sieve and allow to cool.
Cut the cucumber into strips, and also cut the squid.
Put the seaweed (I have ready-made canned seaweed), squid, pumpkin and cucumber in a bowl. Season with sesame oil, salt and pepper. Mix gently. Sprinkle with sesame seeds before serving.
