Sesame Gojujang Ahi Recipe
10oz Ahi steak grilled with sesame gochujang paste. Served with toasted rye noodle salad and mandarin green beans.
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Ingredients
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Ahi with Sesame Gochujang Paste
Toasted Rye Noodle Salad
Mandarin Green Beans
Method
Ahi with Sesame Gochujang Paste
- 1
Prepare paste and marinate
In a small bowl combine gochujang (2 tbs), soy sauce (1 tbs), sesame oil (1 tsp), rice vinegar (1 tsp), honey (1 tsp), grated ginger (1/2 tsp) and minced garlic (1/2 tsp). Whisk until smooth. Reserve 1 teaspoon of the mixture to brush on the tuna after grilling. Pat the 10 oz ahi tuna dry with paper towels, season lightly with 1/4 tsp salt and 1/8 tsp black pepper, then spread or brush the remaining paste evenly over both sides of the steak. Let sit at room temperature for 10–15 minutes to marinate.
- 2
Grill sear
Heat a grill or heavy skillet (cast iron) over high heat until very hot. Lightly oil the grill grates or skillet with 1 tsp neutral oil. Place the ahi on the hot surface and sear without moving: 1.5–2 minutes per side for rare center (aim for a warm red center), 3 minutes per side for medium-rare. Avoid overcooking; ahi is best slightly rare in center. During the last 20–30 seconds of cooking, brush the reserved 1 tsp of paste on the top surface to glaze.
- 3
Rest and slice
Transfer the tuna to a cutting board and let rest 3–4 minutes. Slice across the grain into 1/4"–1/2" slices. Sprinkle the toasted sesame seeds (1 tbs) over the slices as garnish.
Toasted Rye Noodle Salad
- 4
Toast noodles (or rye strips)
If using dry noodles: heat a small skillet over medium heat with 1 tsp neutral oil. Add 2 oz dry noodles (broken into shorter pieces) and toast, stirring frequently, until golden brown and crisp, 3–5 minutes. Remove and cool on paper towels. If using rye bread strips: toss 1/2 cup thin rye strips with 1 tsp oil and toast in a 350°F (175°C) oven on a baking sheet until crisp, about 8–10 minutes, or pan-toast until golden.
- 5
Build dressing and salad
In a small bowl whisk rice vinegar (1 tbs), soy sauce (1 tsp) and sesame oil (1 tsp) with 1/8 tsp salt and a pinch of black pepper. In a medium bowl combine shredded cabbage (3/4 cup), julienned carrot (1/4 cup) and sliced scallion (1 each). Toss with the dressing until evenly coated. Add the cooled toasted noodles or rye strips and toss gently to combine.
- 6
Finish
Adjust seasoning to taste. Sprinkle 1/2 tsp toasted sesame seeds over the salad just before serving so the toastiness and crunch stay crisp.
Mandarin Green Beans
- 7
Blanch or steam beans
Bring a small pot of salted water to a boil. Add green beans (3/4 cup) and blanch 2–3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath or run under cold water to stop cooking. Drain well.
- 8
Sauté with mandarins
In a small skillet over medium heat melt 1 tsp butter or warm 1 tsp olive oil. Add minced shallot (1/2 tsp) and sauté 30–45 seconds until fragrant and translucent. Add the blanched green beans and toss 1–2 minutes to heat through. Stir in mandarin segments (1/2 cup), 1 tsp orange juice and 1/2 tsp rice vinegar (optional). Cook 30–60 seconds just to warm the mandarins and glaze the beans. Season with 1/8 tsp salt and a pinch of black pepper to taste.
- 9
Finish
Transfer to serving plate and spoon any pan juices over the beans. Keep warm until plating.