Pan-Fried Zucchini with Canned Tuna and Savory Glaze

Steps

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1. 1
   Trim the ends from the zucchini, cut it lengthwise into four long strips, then cut into bite-sized pieces.
   ▶ ≈0:00
2. 2
   Mince 1/4 of an onion, 1/2 green onion, and a small amount of green and red chilies if using; set aside.
   ▶ ≈0:21
3. 3
   Place the zucchini pieces in a bowl, add 3 tbsp potato starch, and shake the bowl to coat them evenly.
   ▶ ≈0:33
4. 4
   Heat a medium-heat skillet with vegetable oil, add the starch-coated zucchini, and roll them occasionally until the outside turns golden and crispy.
   ▶ ≈0:46
5. 5
   Transfer the cooked zucchini to a plate. Mix together 1 tbsp soy sauce, 2 tbsp oyster sauce, 2 tbsp soju, and 1/2 tbsp sugar to make the sauce.
   ▶ ≈1:01
6. 6
   In the same skillet, add about 3 tbsp vegetable oil and 1 tbsp minced garlic; cook until fragrant.
   ▶ ≈1:20
7. 7
   Add 1 tbsp gochugaru (Korean chili flakes) and stir continuously for about 2 minutes to release the chili oil.
   ▶ ≈1:26
8. 8
   Stir in the minced onion and green onion.
   ▶ ≈1:38
9. 9
   Add the drained 150g canned tuna and gently fold it in with the other ingredients.
   ▶ ≈1:47
10. 10
    Pour in the prepared sauce and 200 ml water, bring to a boil.
    ▶ ≈1:59
11. 11
    Add the pan-fried zucchini pieces and the minced chili peppers; gently stir to coat evenly without breaking them apart.
    ▶ ≈2:06
12. 12
    Reduce heat to low. Make a slurry with a small amount of the remaining potato starch and water, then gradually add it to thicken the sauce to desired consistency.
    ▶ ≈2:20
13. 13
    Finish by drizzling a small amount of sesame oil for fragrance.
    ▶ ≈2:33