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.<\/p>\n\n\n
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.<\/p>\n\n\n
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.<\/p>\n\n\n
For the sauce:<\/strong><\/p>\n\n\n Bring to a boil, then let simmer on low heat for 15 minutes. Let it cool completely before using, then strain it.<\/p>\n\n\n 1 to 2 hours later:<\/strong> Let it marinate in the fridge, and serve 3-4 hours later with rice, some chopped chives, and crispy seaweed.<\/p>\n\n\n <\/p>\n\n\n White tuna, usually a bit bland, turns out delicious thanks to the marinade. Next time I’ll make it with (soft-boiled) eggs.<\/p>\n","protected":false},"excerpt":{"rendered":" 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: 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…<\/p>\n","protected":false},"author":2,"featured_media":5094,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30,11],"tags":[],"class_list":["post-5096","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-diy-en","category-tips"],"yoast_head":"\n\n
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.<\/p>\n\n\n