Gochujang
  • 4~6
  • [Chef Edward Lee's Recipe] Tuna Tar-tar with Asian Pear and Gochujang Vinaigrette

  • Gochujang

  • Main Ingredients
    Gochujang Vinaigrette
  • Sushi grade tuna cut into small cubes
  • Asian pear peeled and fine diced
  • Sesame oil
  • Kosher salt
  • Juice of 1 lime
  • 10 oz
  • 1ea
  • 1 Tbsp
  • 3/4 tsp
  • 1ea
  • Chung Jung One Gochujang (Hot/Red Pepper Paste)
  • Juice of 1 lemon
  • Rice vinegar
  • Sugar
  • Sesame oil
  • 1/2 cup
  • 1ea
  • 2 tsp
  • 1/2 Tbsp
  • 1 Tbsp
  • Preparation
    1. Combine all the tar-tar ingredients together in a bowl and keep chilled.
    2. Blend all the vinaigrette ingredients together and keep at room temperature. Serve tar-tar in small bowls with the Gochujang vinaigrette drizzled over it.
    About Chef Edward Lee

    Award winning Chef Edward Lee is the owner of 610 Magnolia and MilkWood restaurants in Louisville, KY and author of Smoke & Pickles: Recipes and Stories from a New Southern Kitchen. Chef Lee has been featured in Esquire, Bon Appétit, GQ and Gourmet among many other publications; reigned victorious on Food Network's "Iron Chef America, "was a favorite on" Top Chef: Texas, Season 9"; and featured chef in Season 3 of The Mind of a Chef.