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20 minutes

L’Artisan: Korean-Style Tuna over Hot Kimchi Butter Udon

Marinated Cucumber Banchan

Cooking time

20 minutes




740 /serving

The flavours of Korea make a fiery backdrop for a glowing meal of ruby tuna steaks. After searing the meaty fish, you’ll fan out the spice-crusted slices atop thick, springy udon noodles mingling with chopped Asian greens. They’re coated in a bold and buttery sauce, punched up with kimchi, gochujang and hints of sesame. For a classic Korean-style side dish, also known as banchan, you’ll marinate cucumbers in rice vinegar for a crisp contrast. Scallion tops are the topper.

We will send you:

  • 2 Wild-caught tuna steaks
  • 2 Scallions
  • 2 Cucumbers
  • 340g Asian greens (yu choy or gai lan)
  • 30ml Rice vinegar
  • 15ml Gochujang
  • 15ml Toasted sesame oil
  • 225g Fresh udon noodles
  • 66g Organic kimchi
  • 12g Sweet & Spicy Sesame spices (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Tuna, Milk, Sesame, Soy, Wheat

You will need:

Medium pot
Medium pan (non-stick if possible)
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
23 g
Saturated Fat
9 g
2160 mg
Total Carb
88 g
13 g
51 g
12 g
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Boil the noodles
Bring a medium pot of salted water to a boil. Add the noodles; stir gently to separate. Boil, 6 to 8 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking. Reserve the pot.
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Mise en place
Meanwhile, remove the bottom inch of the gai lan stems; roughly chop the leaves and stems. Thinly slice the cucumbers. Thinly slice the scallions, separating the white bottoms and green tops. Roughly chop the kimchi. In a small bowl, combine the gochujang (add ½ for medium spicy), ½ the sesame oil, ½ the vinegar and 1 tbsp water (double for 4 portions).
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Make the cucumber banchan
In a medium bowl, combine ½ the white bottoms of the scallions, the remaining sesame oil and vinegar, 1 tbsp warm water (double for 4 portions) and ⅓ of the spices. Add the cucumbers; stir well. Set aside to marinate.
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Make the sauce & combine the noodles
In the reserved pot, heat a drizzle of oil on medium-high. Add the kimchi and remaining white bottoms of the scallions. Sauté, 30 sec. to 1 min., until fragrant. Add the gai lan and sauté, 2 to 3 min., until beginning to soften; season with ½ the remaining spices and S&P. Add the gochujang mixture, noodles and 2 tbsp butter (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until the noodles are coated and combined.
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Cook the tuna
Meanwhile, pat the tuna dry with paper towel; season with the remaining spices and S&P. In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the tuna* and cook, 1 to 2 min. per side for medium-rare, or until cooked as desired. Transfer to a cutting board and thinly slice.
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Plate your dish
Divide the noodles between your bowls. Top with the tuna. Garnish with the green tops of the scallions. Serve the cucumber banchan on the side. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.