Korean Twisted Tuna Cutlet Sandwich Recipes

KOREAN TWISTED TUNA CUTLET SANDWICH

Steps:

• 1. Sprinkle salt and black pepper over each tuna and set aside for 10 minutes. Then spread mayonnaise over each tuna, coat with panko, put on a plate, cover with plastic wrap and refrigerate for 30 minutes.
• 2. Make sauce. In a shallow medium bowl or plate, mix together peanut butter, soy sauce and gochujang. Set aside.
• 3. Make namuru. Slice shiitake mushrooms and chop scallions. In a fry pan, heat sesame oil and cook carrots over medium heat until tender. Add scallions and shiitake mushrooms and sauté until tender. Stir in garlic. Then add salt and toss to coat. Remove from the heat and set aside.
• 4. After 30 minutes, take tunas out of the refrigerator. In a fry pan, heat enough canola oil to deep-fry tunas over medium-high heat and deep-fry all sides of tunas until golden brown. Drain on paper towels then put into the sauce bowl or plate. Coat all sides of each tuna cutlet with the sauce.
• 5. On bottom of sandwich bun, put lettuce leaves and one tuna cutlet. Put the namuru on top and top of the bun to close sandwich. Make one more sandwich.

TUNA GRILLED KOREAN-STYLE

Steps:

• In a plastic bag combine all ingredients except the tuna. Mix the marinade in the bag until combined and add the tuna, coating it completely. Seal the bag, refrigerate, and let the tuna marinate for 1 to 2 hours, turning it occasionally.
• Preheat a grill, or broiler with rack in the top position.
• Brush the grill with vegetable oil. Discard the marinade and grill the tuna (or broil it on a rack set in a baking pan) for 3 minutes on each side until medium rare.
• Serve immediately.

KIMCHI TUNA SALAD

Steps:

• Place a colander in a medium bowl and drain the kimchi. Coarsely chop the kimchi; you should have about 2 cups.
• To the medium bowl with the kimchi juice, add the rice wine vinegar and sesame oil; stir to combine. Stir in the tuna and celery, breaking up the tuna into large chunks.
• Add the chopped kimchi and ginger, and stir to combine. Because each batch of kimchi tastes different, it's important to taste and adjust seasonings. If it needs more tang, add more rice wine vinegar. If it's too intense, add more oil or even mayonnaise. If you want it spicier, add red-pepper flakes, gochugaru or sambal.
• Serve with a sprinkle of sesame seeds, if desired. The salad keeps in the refrigerator for up to 3 days.

KOREAN-STYLE SEARED TUNA

Steps:

• In a small bowl, combine the soy sauce, sugar, red pepper flakes, and broth.
• In a small sauce pan, heat sesame oil.
• Stir in the green onion and garlic and cook, stirring, for about 1 minute.
• Add the soy sauce mixture; simmer until reduced to approximately 1/3 cup.
• Meanwhile, sprinkle the fish with the salt and black pepper.
• Heat the cooking oil in a large frying pan over moderately high heat.
• Add the tuna and cook until brown, about 3 minutes.
• Turn and cook the fish until done to your taste.
• (This is best with the tuna still very pink in the center.) When done, cut the tuna into slices and serve with the sauce.