Once a while, I crave for fresh raw seafood. Whether it’s served in sashimi-style or lightly seared on the sides, they still taste good, in my opinion. When I can’t find really really fresh seafood, I’d just buy off my neighbourhood sushi store. Then refrigerate them so it’s chilled to the max before I devour them. The feeling is glorious, just glorious.
To make this dish, we need to buy the freshest, sashimi-quality tuna and consume it within the day. Fresh, sashimi-quality tuna is not a luxury that’s available at my fish monger all the time. And when it does, I’ll make it a point to get it.
For the sauce, well, gochujang is the spicy miso of Korean cooking, one of my favourite condiment to have on hand. It is used in a wide range of Korean dishes, ranging from bibimbap to tteobokki, and also goes damn well with chicken (check out my Gochujang Roast Chicken recipe). The flavour is concentrated and spicy. Who doesn’t love a simple dish with great flavours, right. What’s more, no cooking is required (serious!) and takes less than 5 mins to prepare!
How cool is that?
Raw Tuna in Korean Chilli Sauce (adapted from Our Korean Kitchen)
200 g sashimi-quality raw tuna
1 spring onion, thinly sliced lengthwise
toasted sesame seeds
1 garlic clove, smashed
1 1/2 tbsp gochujang (red pepper chilli paste)
1/2 tsp gochugaru (red pepper powder)
1 tbsp rice wine vinegar
2 tsp honey
2 tsp toasted sesame oil
1/2 tsp soy sauce
1. Mix all the sauce ingredients in a bowl and chill in refrigerator for at least 1 hour.
2. When ready to serve, chop tuna into bite-size cubes. Mix chopped tuna and sauce in a large mixing bowl. With a spatula, gently stir to combine. Serve with sliced spring onion and toasted sesame seeds.