Clean the squid: remove the innards, wash the body (inside and out) and tentacles thoroughly, pat dry, and score the surface lightly with a knife.

Cut the green onion into thirds, then slice into half-moons.

In a zip-top bag, combine all the ingredients marked with ※. Add the prepared squid, gently massage from outside the bag, and marinate for 15–20 minutes.

Remove the squid from the marinade and pat off excess liquid. Heat olive oil in a skillet over medium heat, then add the squid.

Grill both sides of the squid until fragrant and lightly browned, about 3 minutes per side. Don’t let it burn; it will finish cooking in the next step.

Pour the remaining marinade from the bag into the skillet. Simmer, turning the squid to coat, until the sauce thickens. Serve and enjoy!