Does superstar-chef Jinhee Lee, the Canadian Culinary Champion in 2017, miss the pressure of haute cuisine? She hides a laugh behind her hand. “Right now, I’m really enjoying this. Less pressure; more fun.” “This” is JinBar, a colourful, casual, vibrant space where Lee can show her affection for simple Korean comfort food – especially Korean-style fried chicken, which is twice-cooked for extra crispiness, then glazed with sauce while it’s still hot from the frying pan. Drinks – merry mixological experiments with ginseng, yuja and other notes from the Asian flavour arsenal – follow suit.
24 4 Street NE, Calgary
(587) 349-9008 jinbar.ca
JINBAR’s Ahi Tuna Crudo
JINBAR Ahi Tuna Crudo
Ingredients
Ahi Tuna Crudo
- 1 tbsp olive oil
- 2 green onions chopped
- 1/2 onion diced
- 1 red chili sliced
- pinch each salt and pepper
- 340 g sushi grade tuna or ahi tuna cut into ¼-inch (5-mm) slices
- 1 tbsp chives chopped
- 2 tbsp red tobiko
- 2 tbsp chili oil approx
- 2 radishes thinly sliced
- ¼ cup watercress lightly packed
Yuzu Soy Vinaigrette
- ⅓ cup soy sauce
- ⅓ cup Korean honey yuja preserve see tip
- 3 tbsp lemon juice
- 2 tbsp Korean mustard paste
- ¼ cup olive oil
- ¼ cup canola oil
Instructions
- In small saucepan, heat oil over low heat. Cook green onions, onion, red chili, salt and pepper, stirring occasionally, until onions are tender, about 20 minutes. Transfer to bowl.
Yuzu Soy Vinaigrette
- Vinaigrette: In a blender, pulse together soy sauce, yuja preserve, lemon juice and mustard paste. With the motor running on low, slowly drizzle in olive and canola oils until emulsified.
To Plate
- Arrange tuna slices on 4 plates. Top each with some of the onion mixture, chives and tobiko. Drizzle each with some of the chili oil and vinaigrette. Arrange radish and watercress on each plate.
Notes
Tips:
• Find Korean honey yuja preserve in Korean grocery stores as “Korean honey citron tea” or online.
• Double the vinaigrette and save leftovers in an airtight container in the fridge for up to five days for inspired lunch salads all week.
• Double the vinaigrette and save leftovers in an airtight container in the fridge for up to five days for inspired lunch salads all week.