serves
4
prep
15 minutes
cook
10 minutes
difficulty
Mid
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Mid
level
Ingredients
- 500 g piece fresh tuna, cut into 4 even steaks
- 120 g of Korean spicy bean paste (I use Daesang Sunchang Ssamjang)
- 2 tbsp olive oil
- 250 g enoki mushrooms
- 80 g baby rocket
Apple ‘Kimchi’ (see Note)
- 2 tbsp vegetable oil
- 100 g wombok (Asian cabbage), finely shredded
- 3 apples (whichever variety are in season)
- 70 ml rice wine vinegar
- 30 g Korean red chili powder (I use Gochugaru)
- 8 g salt
Standing time: at least 30 minutes.
Instructions
- Start by preparing the apple kimchi: Sauté the cabbage in oil until it softened slightly; you want to retain a little crunch.
- Remove the core from the apples, cut into quarter and thinly slice with a knife, mandolin or food processor.
- Whisk together the rice wine vinegar, salt and Korean red chilli powder and then add then add to the apple and cabbage mix. Refrigerate for at least 30 minutes before serving.
- Paint one side of the tuna steaks with spicy bean paste.
- Reserve some mushrooms to garnish. Sauté remaining mushrooms in a little oil until soft. Remove and drain on paper towel. In the same pan add a little more oil and sear the tuna on each side (beginning with the basted side) for 1-2 minutes or a little longer for medium.
- Serve the kimchi on a plate with rocket, topped with the tuna and mushrooms.
Note
This cabbage and apple pickle, ready in less than an hour, is inspired by the flavour and colour of kimchi, a traditional Korean spicy fermented vegetable side dish or condiment.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
