Ahi Tuna "Yukhoe" Bowl with Gochujang-Yuzu Cure & Cold Glass Noodles

Instructions

1. 1

   Bring a medium pot of 4 cup water to a rolling boil. Drop in the 4 oz Dangmyeon (Korean sweet potato glass noodles) and cook according to package directions, usually about 6 minutes.

   6 min

   Tip: Glass noodles are incredibly resilient, so do not worry about overcooking them by a minute, but do not undercook them or they will be unpleasantly stiff.

2. 2

   While the noodles boil, grab a medium mixing bowl and whisk together the 1 tbsp Gochujang, 1.5 tbsp Yuzu juice, 1 tbsp Shiro shoyu (white soy sauce), and 1 tbsp Toasted sesame oil until the gochujang completely dissolves into a glossy, emulsified sauce.

   2 min

   Tip: The high viscosity of the gochujang acts as an emulsifier here, grabbing onto the sesame oil so it doesn't separate.

3. 3

   Using your sharpest knife, slice the cold 8 oz Ahi tuna block (sushi-grade) into 1/4-inch thick strips, mimicking the traditional cut of beef yukhoe. Gently fold the tuna strips into the gochujang-yuzu mixture until evenly coated. Set aside to cure at room temperature.

   3 min

   Tip: We only want this to cure for about 3 to 5 minutes. The yuzu will begin to micro-denature the proteins on the surface, giving it a slightly firm exterior while the center remains buttery.

4. 4

   Drain the cooked glass noodles into a colander and immediately blast them with ice-cold running water, tossing them thoroughly with your hands until completely chilled. Shake off all excess water and toss with just a drop of 1 tsp Toasted sesame oil to prevent sticking.

   2 min

   Tip: The cold shock is crucial. It halts the cooking immediately and tightens the starch structure, giving you that incredible signature chew.

5. 5

   Prep your garnishes. Peel the 0.5 cup Nashi (Asian pear) and slice it into very fine, crisp matchsticks. Roll the 5 Perilla (shiso) leaves into a tight cigar and slice them crosswise into thin, aromatic ribbons.

   3 min

   Tip: Asian pear oxidizes slowly, but you can toss the matchsticks in a tiny splash of yuzu juice if you are prepping ahead.

6. 6

   Assemble the bowls. Swirl the chilled glass noodles into the base of your serving bowls. Pile the gochujang-cured ahi tuna generously in the center, ensuring you scrape out every drop of the remaining marinade from the bowl to sauce the noodles. Arrange the Asian pear matchsticks on one side, crown with the perilla chiffonade, and scatter the 2 tbsp Pine nuts over the top.

   2 min

   Tip: Mix everything vigorously with chopsticks right before taking your first bite so the sweet pear, herbal perilla, and spicy tuna intermingle with every noodle.