Tuna Tartare with Traditional ‘Jachaejeobeop’
Tuna Tartare with Traditional ‘Jachaejeobeop’
A Fusion of East and West! Introducing the Traditional ‘Jachaejeobeop’ Tuna Tartare Recipe
This dish is inspired by the ‘Jachaejeobeop’ method of preparing vinegared foods, as featured in the writings of the Joseon Dynasty scholar Seo Yu-gu. I pondered what would pair well with the ‘kim muchim’ (seasoned seaweed) and ‘pajeori’ (spicy scallion salad) prepared using this method. Recalling memories of enjoying fresh tuna sashimi dipped in sesame oil and wrapped in seaweed, or with aged kimchi tossed in sesame oil, I thought, ‘Ah, Jachaejeobeop would be delicious with tuna sashimi!’ I added only sesame oil to the refreshing Jachaejeobeop and seasoned the tuna sashimi separately. As I predicted, the combination with seasoned seaweed, scallion salad, and tuna was absolutely perfect. A delightful meeting of East and West! Traditional Korean ‘Jachaejeobeop’ meets French ‘Tartare’ to create a magnificent dish! It pairs wonderfully with traditional Korean liquors and white wine. ‘Jachaejeobeop’ Tuna Tartare is incredibly simple to make, making it a recipe I want to share with many people. YouTube: https://youtu.be/kyIr0GxPmHg Instagram: https://www.instagram.com/p/ClhlfaISkbP/?utm_source=ig_web_copy_link Naver Blog: https://blog.naver.com/plc0410/222941024156 Naver TV: https://tv.naver.com/v/31163967
Main Ingredients- 150g Tuna (fresh sashimi-grade)
- 10 sheets of Gim (roasted seaweed)
- 70g Scallions (green onions)
Pajeori Dressing (Scallion Salad Dressing)- 1 tsp Doenjang (fermented soybean paste)
- 2 Tbsp Vinegar
- 1 Tbsp Guk-ganjang (soup soy sauce) or regular soy sauce
- 1 tsp Salt
- 0.5 Tbsp Sugar
- 1 Tbsp Sesame oil
Gim Muchim Seasoning (Seasoned Seaweed Seasoning)- 1 tsp Salt
- 0.5 Tbsp Sugar
- 1 Tbsp Vinegar
- 1 Tbsp Sesame oil
- 1 tsp Doenjang (fermented soybean paste)
- 2 Tbsp Vinegar
- 1 Tbsp Guk-ganjang (soup soy sauce) or regular soy sauce
- 1 tsp Salt
- 0.5 Tbsp Sugar
- 1 Tbsp Sesame oil
Gim Muchim Seasoning (Seasoned Seaweed Seasoning)- 1 tsp Salt
- 0.5 Tbsp Sugar
- 1 Tbsp Vinegar
- 1 Tbsp Sesame oil
Cooking Instructions
Step 1
Let’s start by making a dish using ‘Jachaejeobeop’, one of the culinary traditions mentioned in the writings about vinegared foods by the Joseon Dynasty scholar Seo Yu-gu.
Step 2
Here are all the ingredients prepared for making the ‘Jachaejeobeop’ Tuna Tartare. Having fresh ingredients ready is key to a delicious dish.
Step 3
Cut the roasted seaweed (gim) into squares, approximately 3cm by 3cm. This size will be perfect for layering or mixing into the tartare.
Step 4
Place the cut gim into a bowl and pour in enough water to submerge it. Stir gently once, then drain the seaweed thoroughly using a colander. It’s important to remove as much water as possible.
Step 5
Squeeze the drained seaweed firmly with both hands to remove any remaining excess water. Properly draining the gim ensures the seasoning adheres well and creates a delicious texture.
Step 6
In a bowl, combine the squeezed gim with the ‘Gim Muchim Seasoning’ ingredients: 1 tsp salt, 0.5 Tbsp sugar, 1 Tbsp vinegar, and 1 Tbsp sesame oil.
Step 7
Gently mix and toss the seasoning with the gim until it’s well coated. This process results in the wonderfully savory and tangy ‘Gim Muchim’ (seasoned seaweed).
Step 8
Now, let’s prepare the ‘Pajeori Dressing’. In a separate bowl, combine 1 tsp doenjang, 2 Tbsp vinegar, 1 Tbsp soy sauce, 1 tsp salt, 0.5 Tbsp sugar, and 1 Tbsp sesame oil. Whisk everything together until well combined.
Step 9
Add the scallions, cut into about 4cm lengths, to the prepared ‘Pajeori Dressing’ and toss gently to coat. Let it sit for 10 minutes to allow the scallions to soften slightly, creating a delicious ‘Pajeori’ (spicy scallion salad).
Step 10
For the fresh tuna sashimi, it’s crucial to eliminate any fishy odor. Gently pat the surface of the tuna with paper towels to absorb any moisture. This step helps preserve the pure, clean flavor of the tuna.
Step 11
Dice the patted-dry tuna into approximately 1cm cubes. Cutting the tuna into uniform cubes will ensure a pleasant texture and allow it to meld beautifully with the other ingredients.
Step 12
Prepare a mold for your tartare. You can use a trimmed disposable plastic cup to create a ring mold. Place the mold on a serving plate. Layer the ingredients inside the mold: start with a layer of tuna, then seasoned seaweed, and another layer of tuna, each about 2cm thick. Gently press down each layer to compact it.
Step 13
Carefully lift the mold to reveal the layered tartare. Top the tuna tartare with the prepared ‘Pajeori’. Since the seasoned seaweed and scallion salad already have a refreshing, tangy flavor, no additional seasoning was added to the tuna. The combination of gim, scallions, and tuna is not only delicious but also packed with nutrients and low in calories, making it an excellent choice for a healthy diet. This beautifully presented ‘Jachaejeobeop’ Tuna Tartare will add a special touch to your year-end home party!
