Defrost, rinse and clean squid. Fry in a pan in 1 tablespoon of vegetable oil for 3 minutes, transfer to a plate.
At first, I thought squid could be boiled. Then I realized that when roasting they will turn out more juicy and tender.
Peel the onion and cut into rings. Fry for 5 minutes in the oil remaining from frying squid.
In a saucepan pour hot water, add sugar, salt, cloves, allspice, paprika. Bring to a boil and cook under a lid for 15 minutes over low heat. Sue to room temperature, strain and add vinegar and the remaining 1 tbsp vegetable oil.
Carrot three on a grater for Korean carrots (or can be cut into very thin strips). Squid cut into strips.
Mix squid, carrots, onions.
Pour the marinade, stir and refrigerate for 10-12 hours. I did everything in the morning and until the evening I had a salad in the fridge, sometimes stirred to marinate all evenly.
The taste of the snack surprised me a bit, in a good way... I thought it would taste something like Korean carrots with squid.