Squid thaw, rinse and clean. Fry in a pan in 1 tbsp oil for 3 minutes, transfer to a plate. At first, I thought that squid can and boil. Then I realized that when roasting, they will be more juicy and tender.

Onion peel and cut into rings. Sauté 5 minutes in butter left over from frying the squid.

In a saucepan pour hot water, add sugar, salt, cloves, allspice, paprika. Bring to boil and cook under lid for 15 minutes on low heat. To sue to room temperature, strain and add vinegar and remaining 1 tbsp oil.

Carrots grate on a grater for Korean carrot (or cut into very thin strips). Squid cut into strips. Mix squid, carrots, and onions.

Pour the marinade, stir and leave in the fridge for 10-12 hours. I did everything in the morning and the evening salad I had in the fridge, sometimes mixed, to all marinated evenly.

The taste of the snacks I was a little surprised in a good way... I thought that the taste would be about as Korean carrot with squid. The taste was different. Less spicy and by adding in the marinade of allspice and cloves, was something similar to "Fish marinade". I really like, I'll cook some more. Everything is ready, serve! Bon appetit!