Preparation

Klingon warriors in Star Trek prize gagh—live serpent worms that writhe as they're eaten. While we can't recommend live food, these glossy black squid ink noodles tossed with tender squid rings create a dish that looks appropriately alien and challenging, with heat that would satisfy even Worf.

Preparing the Serpent Sauce

1. In a bowl, whisk together gochugaru, gochujang, fish sauce, soy sauce, rice vinegar, sugar, and half the sesame oil.
2. Taste and adjust heat level—it should be warrior-worthy, intensely spicy and complex.

Cooking the Gagh

1. Bring a large pot of salted water to boil.
2. Add squid ink pasta and cook until just al dente (it should have a slight bite—not overcooked and mushy).
3. While pasta cooks, heat remaining sesame oil in a large wok or skillet over highest heat.
4. When oil is smoking, add garlic and stir-fry for 10 seconds.
5. Add squid rings and stir-fry for exactly 90 seconds—they should be just cooked and tender.
6. Drain pasta and add immediately to the wok.
7. Pour in the spicy sauce and toss vigorously for 30 seconds.
8. Remove from heat and add scallions.

Serving

Pile the glossy black noodles high in bowls, ensuring the squid rings are visible throughout. The shiny, dark noodles will look like they're still moving. Garnish with sesame seeds and serve with kimchi on the side.

Klingon proverb: "Revenge is a dish best served cold, but gagh is best served... well, you know."