Pat the calamari dry with paper towels. If using tubes, slice into 1/2-inch rings. Leave small tentacles whole. Drying thoroughly helps achieve a crisp exterior.

Season the calamari lightly with 1 tsp kosher salt and 1/2 tsp black pepper; toss to coat evenly.

Combine 1/2 cup all-purpose flour and 1/4 cup cornstarch in a shallow bowl. Dredge the calamari pieces, shaking off excess. Place dredged calamari on a wire rack while you heat the oil.

Heat 2 cups vegetable oil in a deep skillet or small deep-fryer to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour — it should sizzle immediately without browning quickly.

Fry calamari in batches (do not overcrowd) 45–60 seconds per batch until just golden and opaque. Tentacles may take a few seconds longer but avoid overcooking to prevent rubberiness. Use a slotted spoon to remove and drain on a paper towel-lined plate or a wire rack.

Kimchee Sauce & Toss

While frying, prepare the kimchee: squeeze or press chopped kimchi in a sieve or with paper towels to remove excess liquid; reserve 2 tablespoons of kimchi juice separately for the sauce.

Heat 1 tablespoon neutral oil in a medium skillet over medium heat. Add minced garlic and minced ginger; sauté 20–30 seconds until fragrant, taking care not to brown.

Add the drained chopped kimchi to the skillet and sauté 1–2 minutes to warm and break it down slightly.

Stir in 1 tablespoon gochujang, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon mirin, 1 teaspoon brown sugar, and the reserved 2 tablespoons kimchi juice. Cook 1–2 minutes, stirring, until the sauce is glossy and slightly reduced. Taste and adjust seasoning — add a pinch more sugar if too sharp, or a splash more kimchi juice to loosen.

Remove pan from heat and stir in 1/2 teaspoon toasted sesame oil and the white parts of the sliced scallions.

Add the fried calamari directly into the skillet with the kimchi sauce. Toss quickly but gently for 30–45 seconds to coat each piece evenly. Return to heat for no more than 30 seconds if needed — you want the calamari hot but not overcooked.

Plate the calamari, sprinkle with sliced green scallion tops and 1 teaspoon toasted sesame seeds. Serve immediately with lime wedges on the side for squeezing.