Korean Ahi Poke completely inspired by the poke I had in Kauai from Koloa Fish Market. This poke was so fresh and delicious, I had to recreate it at home! I hope you try it!
During our most recent trip to Kauai, yes I published a full travel guide!, so many people told me to visit Koloa Fish Market for the best poke on the island. We definitely were not disappointed and loved it so much! I wish we had time to go eat there several more times before we left.
What Is Poke Exactly?
Poke is diced raw fish served either as an appetizer or a main course and is a popular dish in Hawaii. “The word poke simply means “chunk” in Hawaiian. That said, in the past poke was typically any meat or seafood that is cut into small chunks and marinated. When referring to poke nowadays, it is generally seafood. It’s unclear exactly what the origin is, though many agree that chunks of marinated seafood have been consumed for a long time by Hawaiian locals.”
“Generally speaking, poke would refer to raw pieces of tuna cut into cubes, then marinated with soy sauce and sesame oil and mixed with onion; though the variations go far beyond this generalization. Poke doesn’t necessarily have to be tuna or even seafood, nor does it have to be raw or cubed. Cubed avocado is sometimes used. If you go to a local grocery store in Hawaii, poke is a staple, and there are endless varieties including poke made using octopus; poke that is dressed with a creamy mayonnaise; and poke garnished with kimchi or wasabi, resulting from the strong influences of Japanese and Korean cuisines.” Read here for more.
Korean Ahi Poke
Korean Ahi Poke
Ingredients
For the Ahi Tuna:
- 1 lb. ahi tuna sashimi cubed
- 1 to 1 1/2 tablespoons sesame oil
- 1/2 teaspoon kosher salt
- 1 tablespoon gochugaru
- sesame seeds
- fresh green onions finely diced
For the cucumbers:
- 3 to 4 small seedless cucumbers cubed
- 1/2 to 1 tablespoon low sodium soy sauce or coconut aminos
- 1/2 tablespoon sesame oil
- 1 teaspoon kosher salt
- sesame seeds
For the poke bowl:
- cooked rice or chopped lettuce
- Korean Ahi Tuna
- seasoned cucumbers
- seaweed salad
- gim; roasted seaweed sheets shredded for garnish
- sesame seeds
Instructions
- For the Ahi Tuna: Mix everything together in a medium sized bowl. Taste and adjust any seasoning as needed. If you have time: cover and refrigerate, this is recommended for at least 15 minutes, or up to 1 hour. This will allow the ahi tuna to marinate in the all the lovely delicious seasonings and flavors.
- For the cucumbers: Mix everything together in a small sized mixing bowl. Taste and adjust any seasoning as needed.
- To assemble the poke bowl: lay in your chopped lettuce (or rice if using) and arrange the Korean Ahi Tuna, cucumbers and seaweed salad around the bowl on top. Garnish with gim and some sesame seeds. You can also add a light drizzle of sesame oil over the top if desired. Serve and enjoy!
This dish is literally what I ate from Koloa Fish Market and I have recreated it based on what their menu says. I hope you try this! It’s so delicious! Click here for gochugaru flakes if you don’t have a Korean market or Asian grocery store close to you.
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