Soy-Glazed Squid and Zucchini Rice Bowl

Ingredients in the recorded preparation

• Squid, amount unspecified
• ½ Korean zucchini
• seasoned salt and pepper
• 1 T starch
• 2 T olive oil. Sauce: 3 T soy sauce, 2 T sugar, 1 T oligo syrup, 1 T minced garlic, ½ T chilli powder, ½ T sesame oil, and pepper. Finish: 1 T sesame oil, sesame seeds, and cooked rice.

Recorded cooking sequence

1. Cut the squid and zucchini into bite-size pieces. Mix with seasoned salt, pepper, and starch.
2. Mix the sauce ingredients separately.
3. Heat the olive oil and cook the starch-coated squid and zucchini over medium heat.
4. When the squid is cooked, add the sauce and reduce it until it coats the ingredients.
5. Turn off the heat, add the finishing sesame oil and sesame seeds, and serve over rice.

What makes this method different

Starch coating comes before the pan stage in this recipe. The sauce is added after the squid cooks, which is a different sequence from simmering raw squid in a thin sauce. The source also lists sesame oil twice: half a spoon in the sauce and one spoon at the finish. Those are distinct additions, so this guide retains both rather than silently merging them.

Measurements and recipe scope

No squid weight, cooked-rice quantity, exact stove duration, or sesame-seed amount is recorded. The source describes potato as another possibility, but supplies no measured potato trial. It does not support the invented squid weight or starch substitutions in the previous English version.