In a small food processor, process the jalapeno, garlic, and ginger until finely minced. Add to a medium bowl and whisk together with the soy sauce, clam juice, brown sugar, rice wine, rice vinegar, sambal oelek, gochujang, sriracha, and cornstarch.

Heat a large saucepan over wok over medium heat. Drizzle in the olive oil and sesame oil. When hot, carefully swirl to coat the pan. Add in the peppers and onions. Fry for 8 minutes, stirring often, until just starting to soften. Add the squid and bean sprouts and cook 2 minutes, stirring frequently. Add the sauce and bring to a boil. Reduce the heat to low and simmer for 35 to 45 minutes, stirring often, until the squid is tender.

Serve immediately over rice. Enjoy!