Chef Choi Kang-rok’s ‚Sikpoiler‘ Tuna Restaurant Tour and Pairing Tips
On May 15, 2026, ‚Sikpoiler‘ visited a tuna farm with Chef Choi Kang-rok to introduce tips for enjoying tuna sashimi even more deliciously. We had time to directly try out various taste combinations using tuna, Chef Choi’s favorite dining-out menu.
This broadcast focused on how to use different side ingredients and seasonings according to the tuna cut. In episode 3, Chef Choi Kang-rok revealed the recommended order for eating tuna sashimi and special combinations.
Characteristics of Tuna Cuts and Jamsil Lotte Mart Purchase Review
The tuna sashimi introduced was, from left to right, Otoro (fatty belly), Chutoro (medium fatty belly), special belly cuts (navel, kama-toro family), and Akami (lean meat). This tuna was Bluefin tuna purchased from Jamsil Lotte Mart for 34,000 won per pack.
Special Sauce and Ingredients for a Fantastic Combination with Tuna Sashimi
The process of making the special yam sauce to enhance the flavor of the tuna sashimi was also explained in detail. First, peel the yam and finely chop it using a mandoline. If the yam is slippery, wear vinyl gloves, slice it lengthwise, and then cut it into small pieces for convenience.
Add egg yolk to the minced yam and mix with soy sauce for sashimi and wasabi to complete the yam sauce. In addition, wasabi, 곱창김 (can be substituted with unseasoned seaweed), pickled garlic, and barley miso (can be substituted with freshwater clam jang) were prepared.
Chef Choi Kang-rok’s Recommendation! Combinations for Enjoying Tuna Sashimi Deliciously
It is best to start with the leaner cuts of tuna sashimi. For the lean meat, add a little wasabi, place it on the 곱창김, and then enjoy the rich flavor in your mouth.
Especially Otoro (fatty belly), when paired with pickled garlic and barley miso, the richness of the fat and the savory flavor combine to create Chef Choi Kang-rok’s husband’s favorite combination. Otoro is characterized by its thick fat marbling and melt-in-your-mouth texture.
Chutoro has less fat than Otoro and a denser texture, offering a good balance of nuttiness and savory flavor. Pairing it with minced yam and seaweed offers another unique charm.
Tuna Tartare Recipe and Behind-the-Scenes Story
Tuna tartare can be made by mixing egg yolk, soy sauce for sashimi, sugar, sesame oil, and wasabi. It is best to use lean meat or inner meat cuts of tuna for this. The tuna tartare photo introduced above was AI-generated and is said to be the combination that Teppocon praised as the most delicious.
A behind-the-scenes story was also revealed: Chef Choi’s husband, who didn’t used to enjoy tuna, wanted to try the tuna sashimi combinations after watching the broadcast, which led to a visit to Jamsil Lotte Mart. Through this experience, her husband, who tasted tuna sashimi deliciously for the first time, suggested trying to buy tuna sashimi at the cheaper Garak Market next time.
She concluded the post by recommending that her neighbors also try enjoying tuna sashimi using this method.
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