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During my trip to Korea, my Korean friend M. took me to a Michelin-starred restaurant where I tried gejang (raw crab marinated in soy sauce). Skeptical at first, I was won over from the very first bite. Ever since, I haven’t stopped thinking about it.
I later discovered that this marinade also works really well with salmon, shrimp, or eggs. Here in French Polynesia, wild-caught tuna is easy to find and really affordable, so I decided to make it with tuna instead of salmon. I usually avoid white tuna, since I find it less flavorful than red tuna, but my supermarket only had that today.
I didn’t have time to take a photo of the dish before devouring it, so I’m sharing one I found online: the result looked very similar. My sauce is fairly simple since I’m missing some Korean ingredients here in French Polynesia; for more complete recipes, feel free to look online.
For the sauce:
- 2 parts water
- 2 parts soy sauce
- 1 part mirin
- 1 part brown sugar
- 1 onion
- 5 garlic cloves
- a bit of ginger
Bring to a boil, then let simmer on low heat for 15 minutes. Let it cool completely before using, then strain it.
1 to 2 hours later:
Cut the tuna into pieces. Slice an onion. Crush 3-4 garlic cloves. Cut 3-4 slices of lemon. Place everything in a glass container, then cover with the prepared sauce.
Let it marinate in the fridge, and serve 3-4 hours later with rice, some chopped chives, and crispy seaweed.
White tuna, usually a bit bland, turns out delicious thanks to the marinade. Next time I’ll make it with (soft-boiled) eggs.
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