Chef Choi Kang-rok’s ‘Sikpoiler’ Tuna Sashimi 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 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 Sashimi Cuts and Jamsil Lotte Mart Purchase Review
The tuna sashimi introduced, from left to right, was Otoro (fatty belly), Chutoro (medium fatty belly), Special Belly (navel, kama-toro lineage), 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 detailed. First, peel the yam and finely chop it using a julienne peeler. If the yam is slippery, it’s convenient to wear vinyl gloves, slice it lengthwise, and then cut it into small pieces.
Adding egg yolk to the minced yam and mixing it with soy sauce for raw fish and wasabi completes the yam sauce. In addition, wasabi, 곱창김 (Gopchang-gim, can be substituted with unseasoned seaweed), pickled garlic, and barley soybean paste (can be substituted with freshwater snail soybean paste) were prepared.
Chef Choi Kang-rok’s Recommendation! Combinations for Enjoying Tuna Sashimi Deliciously
It’s best to start with the leaner cuts of tuna sashimi. For the lean meat, place a bit of wasabi on it, put it on the 곱창김 (Gopchang-gim), and then enjoy the rich flavor in your mouth.
Especially for Otoro (fatty belly), pairing it with pickled garlic and barley soybean paste creates a combination of rich fat and savory flavor that Chef Choi Kang-rok’s husband chose as his favorite. 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 savoriness. 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 raw fish, sugar, sesame oil, and wasabi. It’s best to use the lean meat or inner meat cuts of tuna for this. The tuna tartare photo shown above was AI-generated and is said to be the combination that Teppukon praised as the most delicious.
A behind-the-scenes story was also revealed: Chef Choi’s husband, who didn’t usually enjoy tuna, wanted to try the tuna sashimi combinations after watching the broadcast, which led them to visit Jamsil Lotte Mart. Through this experience, her husband, who ate tuna sashimi deliciously for the first time, suggested trying to buy tuna sashimi at the more affordable 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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