Scald mini squids in hot water for 5 seconds, then pat dry. Fry squids with chopped garlic, remove from heat. Zucchini cut into rings, fry in a pan on both sides for 2-3 minutes.
Drizzle with olive oil and bake the mini carrots and mini corn in the oven at 200 degrees for 8 minutes, then sprinkle with cumin, salt and pepper. Cut the corn lengthwise.
Prepare salad dressing. To do this, mix Kimchi sauce, olive oil and soy sauce.
Mix fried squid, zucchini, carrots, corn in one bowl. Add arugula and cherry tomatoes. Drizzle dressing over salad.