Serve dishes together by placing the tuna and the pork in the middle of the table with steamed Asian greens drizzled with oyster sauce and steamed rice. You can buy gochujang, a pungent Korean condiment, in good Asian grocery stores. The kimchi stir-fry is also delicious with seafood, so take the pork out and add scallops, prawns or fish – or a mix of these – if you prefer.
Spicy tuna tartare salad
Serves 4
![Spicy tuna tartare salad.](/web/20170211171305im_/http://www.smh.com.au/content/dam/images/g/u/8/7/f/t/image.related.articleLeadwide.620x349.gu8791.png/1486708730391.jpg)
400g sashimi-quality tuna, diced into 5mm cubes
1 small cucumber peeled, cut in half, de-seeded and cut into fine dice
3 spring onions, sliced into rounds
2 shallots, chopped 2 tbsp fresh coriander, finely chopped
pinch sea salt
2 baby gem lettuces, leaves separated, washed and dried
2 tsp toasted sesame seeds
2 tsp black sesame seeds
For the dressing
2 tbsp gochujang
80ml rice vinegar
50ml extra virgin olive oil
2 tbsp toasted sesame oil
1 tbsp caster sugar
1 tbsp soy sauce freshly ground black pepper
1. Whisk dressing ingredients together in a bowl until the sugar has completely dissolved.
2. In a medium bowl, gently toss tuna, cucumber, spring onions, shallots, coriander and season with salt to taste.
3. Place lettuce on 4 plates and divide the tuna mix among them, making a mound on each bed of lettuce. (Alternatively, allow everyone to make their own parcels, san choi bao style.) Sprinkle with the sesame seeds.
Pork belly and kimchi stir-fry with tofu
Serves 4
350g skinless pork belly, cut across the grain into 5cm strips
1 small brown onion, finely sliced
6 cloves garlic, finely chopped
3 spring onions, trimmed and cut into 5cm lengths
2 tbsp gochujang
2 tbsp soy sauce
1 tbsp castor sugar
1 tbsp toasted sesame oil
freshly ground black pepper
2 tbsp vegetable oil
400g kimchi, drained and chopped
400g medium-firm tofu, drained and cut into 2cm cubes
To serve
handful of fresh chives or spring onions, finely chopped
2 tsp white sesame seeds, toasted
4 cups steamed rice
1. In a medium bowl, toss together the pork, onion, garlic, spring onions, chilli paste, soy sauce, castor sugar, sesame oil and add a few grinds of black pepper. Leave to marinate at room temperature for about 15 minutes.
2. In a large frying pan or wok, heat the vegetable oil over a medium-high heat. Add the pork mixture and stir fry for 3-4 minutes until the pork is cooked through. Add the kimchi and continue to stir-fry to warm through.
3. Meanwhile, heat the tofu by steaming over boiling water for about 3 minutes.
4. Arrange tofu on serving platter. Spoon stir-fried pork mixture over and around the tofu. Drizzle with a little sesame oil, top with the chives and sesame seeds, then serve with steamed rice
Wine Match: Charles Melton Rose of Virginia Rosé 2016; $25. This rosé is a perfect foil for both of these dishes, with the bouquet showing fragrant Turkish delight and a hint of white pepper. On the palate, the wine's richness is expertly balanced with mouth-watering crispness.