Who this is for
This guide is for anyone who loves tuna sashimi or wants to learn new ways to enjoy it. It’s especially for fans of the show “Sikpoiler” and Chef Choi Kang-rok.
Overview
This post shares a unique method for enjoying tuna sashimi, inspired by Chef Choi Kang-rok’s “Tuna Road” segment on the show “Sikpoiler.” The key is to pair different cuts of tuna with specific side ingredients and seasonings to enhance their natural flavors. The author visited a tuna farm and experimented with combinations recommended by the chef, who apparently loves tuna as an outdoor dining option. The post details how to prepare a special grated yam (nagaimo) dipping sauce and suggests various pairings for different tuna cuts, from fatty belly to leaner red meat.
Travel tips
- Tuna Cuts: The post roughly categorizes tuna cuts from left to right as Otoro (fatty belly), Chutoro (medium fatty belly), special belly cuts (like belly button or Kama Toro), and Akami (lean red meat).
- Yam Preparation: When grating yam, it can be slippery. Using vinyl gloves and cutting the yam into long, thin sticks before finely dicing can make it easier to handle.
- Eating Order: Start with the less fatty cuts and gradually move to the fattier ones.
- Pairing Suggestions:
- Leaner Cuts (e.g., Akami/ 등살): Serve with a small amount of wasabi, wrapped in Gim (seaweed), or mixed with grated yam, soy sauce, and egg yolk (for a tuna tartare-like dish).
- Fatty Cuts (e.g., Otoro/ 대뱃살): Pair with pickled garlic and barley doenjang (a fermented soybean paste). This combination is highlighted as a personal favorite.
- Medium Fatty Cuts (e.g., Chutoro/ 중뱃살): Enjoy with grated yam and seaweed.
- Tuna Tartare (Yukhoe): A recipe for tuna tartare is included, using lean or inner tuna meat mixed with egg yolk, soy sauce, sugar, sesame oil, and wasabi. The accompanying image for this dish is AI-generated.
- Personal Experience: The author’s husband, who initially disliked tuna sashimi, tried these combinations and enjoyed them immensely, even suggesting buying tuna from a fish market for future meals.
FAQ
Which part of the tuna sashimi should I eat first?
What are some special ingredients to pair with tuna sashimi?
Who would benefit most from the tuna sashimi pairings introduced in this article?
Is a tuna yukhoe (raw beef) recipe also introduced?
The full story
Introduction to 'SikSpoiler' and Chef Choi Kang-rok
This episode of 'SikSpoiler' takes us to a tuna aquaculture site, delving into the world of tuna with Chef Choi Kang-rok. The chef, a self-proclaimed tuna enthusiast, shares his favorite ways to enjoy tuna sashimi, focusing on how different cuts pair best with specific ingredients and seasonings. We'll follow his advice to recreate these delicious combinations at home.
Tuna Sashimi Purchase
Preparing the 'Grated Yam and Egg Yolk' Sauce
This special sauce is a key accompaniment. First, peel the yam using a vegetable peeler. It's recommended to grate it coarsely.
Once the yam is grated, add an egg yolk.
Then, mix in soy sauce for sashimi and wasabi to create a flavorful dipping sauce.
Essential Accompaniments
The Recommended Eating Order
Chef Choi Kang-rok advises starting with the leaner cuts of tuna and gradually moving towards the fattier ones. Begin with the lean meat (like the back loin).
Enjoying Lean Cuts with Gim and Wasabi
The image of the Tuna Yukhoe above was generated by AI. This combination was reported by Tefcon as the most delicious tuna sashimi dish he has ever had. The author wishes she had more tuna to try making it in a cube shape next time.
Behind the Scenes
The author's husband, who previously claimed not to like tuna, expressed a desire to try it prepared this way after watching the broadcast. This led to the trip to Lotte Mart in Jamsil. He remarked that this was the first time he truly enjoyed tuna sashimi and suggested buying tuna from the Songpa Garak Market next time, hoping for a better price.
The author encourages readers who enjoy tuna sashimi to try making it using these methods.
