
L’Artisan: Korean-Style Tuna over Hot Kimchi Butter Udon
Marinated Cucumber Banchan
740 cals
20 mins
Description
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.
Contains:
Tuna, Milk, Sesame, Soy, Wheat
Ingredients
for 2 servings
(Double for 4 portions)
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)
Nutrition
Total fat | 23g |
Saturated Fat | 9g |
Sodium | 2160mg |
Total carbs | 88g |
Sugar | 13g |
Protein | 51g |
Fibres | 12g |
Recipe Instructions





