L’Artisan: Korean-Style Tuna over Hot Kimchi Butter Udon
Marinated Cucumber Banchan
Cooking time
20 minutes
Servings
2/4
Calories
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)
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
23 g
Saturated Fat
9 g
Sodium
2160 mg
Total Carb
88 g
Sugars
13 g
Protein
51 g
Fibre
12 g
Preparation
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.
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).
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.
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.
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.
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.
