Korean-style Seared Skipjack Tuna

Korean-style Seared Skipjack Tuna

This is a Korean flavored dish with spicy dressing! The cucumber is delicious too.

Ingredients: 4 servings

Seared or sashimi skipjack tuna (bonito or katsuo)
1/2 a fish
Cucumbers (small)
2 to 3
White part of a Japanese leek , finely shredded
1 stalk worth
For the sauce:
White or black sesame seeds
2 tablespoons
Finely chopped Japanese leek
4 tablespoons
Finely chopped ginger
1 teaspoon
Soy sauce, vinegar, sesame oil
4 tablespoons each
Ichimi chili pepper powder
a small amount


1. Finely shred the white part of a leek and soak in a bowl of water (this is called "white-hair leek").
2. Combine all the sauce ingredients.
3. Slice the tuna as you would sashimi. Finely julienne the cucumbers.
4. Line a plate with the cucumbers.
5. Lay the tuna slices on top.
6. Drain and dry the white leek well, and scatter on top of the skipjack tuna.
7. Pour the sauce over everything, and enjoy!
8. This is also delicious with bitter gourd instead of cucumber. Slice the bitter gourd very thinly and boil in salted water.

Story Behind this Recipe

I made this just because I love seared skipjack tuna.