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Hamachi Crudo
Serves
12-15 appetizer portions
Total Time
25 minutes
Prep Time
25 minutes
Cook Time
NA
About
Chef Kevin Lee—Food Network Chopped champion and a rising voice in modern Korean-American cuisine—brings bold flavor and precision technique to every plate. This dish layers the buttery delicacy of sashimi-style hamachi with a vibrant sauce that fuses Korean spice and umami depth. The gochujang-tomato base, balanced with Kikkoman® Gluten-Free Tamari Soy Sauce, vinegar, and a touch of citrus-sweet soda, creates a craveable sweet-heat profile that cuts through the richness of the fish. Finished with crisp red cabbage, it’s a fresh, globally inspired appetizer designed for foodservice chefs looking to elevate raw bar or crudo offerings.
Ingredients
For the Gochujang Tomato Sauce:
- 18 g gochujang
- 4 g fine Korean chili powder (gochugaru)
- 20 g distilled vinegar
- 4 g corn syrup
- 10 g granulated sugar
- 100 ml citrus soda
- 50 ml tomato juice
- 10 g Kikkoman® Gluten-Free Tamari Soy Sauce
For Assembly:
- 1 lb hamachi loin, sliced sashimi-style
- 1 cup red cabbage, thinly sliced
Directions
- Make the sauce: In a mixing bowl, whisk together gochujang, chili powder, vinegar, corn syrup, sugar, citrus soda, tomato juice, and Kikkoman® Tamari until smooth. Chill until service.
- Prepare fish: Slice hamachi loin into thin, even sashimi-style slices. Keep cold until plating.
- Assemble: On chilled plates, arrange slices of hamachi. Spoon or drizzle gochujang tomato sauce over the fish. Garnish with thinly sliced red cabbage for crunch and color. Serve immediately.
Recipe created in partnership with Chef Kevin Lee of Birdie’s by Chef Kevin Lee, Oklahoma City.
