Cuttlefish are different from squid because they have a hard shell, like bone, in their body. They are in season in the spring and fall. Before using cuttlefish, you need to remove the beak, the bone in the body section, and the internal organs, including the ink sac. Cuttlefish have a chewy texture and can be eaten raw (회), steamed whole (찜), deep-fried, used in soups, seasoned and stir-fried, or boiled/blanched (숙회).
