One of the places -and people- I pull inspiration from is my wife, Alexis. She is first-generation Korean American and was born and raised in Hawaii. One of the ingredients I've come to love from her culture is Gochujang, a red chili paste that is a savory, sweet, and spicy fermented condiment made from chili powder, glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it has been naturally fermented over years in jangdok (earthenware) on an elevated stone platform, called jangdokdae, in the backyard. I wanted to make gochujang approachable to those who have never tried it before, while at the same time pairing it with ingredients that remind me of both Hawaii and Miami. Hence the tuna tartare tostada was born. I use the gochujang in a vinaigrette (recipe to follow) and toss it with fresh tuna and scallions. I was inspired by Hawaii's famous tuna poke and thought it would be a perfect way to marry our two cultures. I fry blue corn tortillas until they are crisp and light, top it with fresh avocados (because Cubans eat avocados with EVERYTHING), followed by the tuna and topped with sesame seeds and wasabi tobiko. Feel free to use this gochujang vinaigrette either tossed with fresh tuna or as a marinade for any of your favorite proteins. Its lightly spicy, sweet, and salty and a perfect compliment to both lean fish and fatty meats. Cheers! Gochujang Vinaigrette
Makes 2 Quarts Ingredients: 2 Cups Gochujang 1 Cup Rice Vinegar ¼ Cup Honey ¼ Cup Sesame Oil 2 Tablespoons Soy Sauce 3 Cups Vegetable Oil Procedure:
2 Comments
Chef Tatiana
5/31/2019 10:42:08 am
I should have included that haha. You can find it at most Asian markets. C-Mart and H-Mart definitely have it. It comes in a red tub.
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AuthorExecutive Chef of Archives
August 2020
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