Cultural background
Tuna sashimi is typically enjoyed in the evening or at drinking gatherings, where freshness is key to its taste. It is often eaten with soju at sashimi restaurants.
Similar dishes
Hoe (Sliced Raw Fish)
회 · hoe
A Korean sashimi dish where fresh fish is sliced thinly and eaten with dipping sauces like cho-gochujang or soy sauce. It is characterized by a chewy and bouncy texture, and is sometimes wrapped in lettuce or perilla leaves.
Salmon Sashimi
연어회 · yeon-eo-hoe
Thinly sliced fresh salmon, characterized by its soft and fatty texture. It is enjoyed by dipping in chogochujang (vinegared chili paste) or soy sauce mixed with wasabi, and can also be wrapped in lettuce or perilla leaves.
Sea Bass Sashimi
농어회 · nong-eo-hoe
This dish features fresh sea bass served as sashimi, characterized by its chewy and firm texture and light flavor. It is typically enjoyed dipped in a mixture of chogochujang (vinegared chili paste) or soy sauce with wasabi, and can also be wrapped in lettuce or perilla leaves. Freshness is key, as the taste varies depending on the season.
Flounder Sashimi
광어회 · gwang-eo-hoe
Thinly sliced flounder, freshly prepared, with a chewy and bouncy texture and a subtle sweetness. It is often dipped in chogochujang (vinegared chili paste) or soy sauce with wasabi, and eaten wrapped in lettuce or perilla leaf with garlic and ssamjang (Korean dipping sauce).
Tuna Stew
참치찌개 · chamchi-jjigae
A savory and spicy Korean stew made with tuna and kimchi in a rich broth.
Grilled Spanish Mackerel
삼치구이 · samchi-gui
Grilled mackerel seasoned with salt, characterized by its rich and nutty flavor. It is usually served as a side dish with rice and is a common dish in Korean home cooking.
Spicy Braised Seafood
해물찜 · hae-mul-jjim
A spicy and tender dish made by steaming various seafood in gochujang sauce, typically served in a shared plate to be enjoyed by many.
Kimchi Jeon
김치전 · kimchi-jeon
A savory pancake made by mixing well-fermented kimchi with flour batter and pan-frying it wide. The sourness and nuttiness of the kimchi blend together to create a crispy and moist texture. It is enjoyed by dipping in a simple vinegared soy sauce and is perfect as a light snack or paired with makgeolli (rice wine).
Ingredients
How it's made
- 1Prepare fresh tuna.
- 2Slice the tuna thinly and arrange it on a plate.
- 3Prepare chogochujang (vinegared chili paste) and soy sauce.
- 4Serve the wasabi mixed with soy sauce.
Nutrition
* Estimated values per serving.
Allergens
Not suitable for vegetarians as it uses raw fish.
How to order
참치회 주세요
Cham-chi-hoe ju-se-yo
Please give me tuna sashimi