RED TUNA: TRIBUTE THROUGH ABSENCE WITH THE COLOUR OF URGENCY

INGREDIENTS: (to serve 10)

1 red crapaudine beet cooked in hot embers
50 Korean dried anchovies
30 cockles
50 gr kimchi
20 gr gochujang
10 gr old mirin
5 gr black rice vinegar

PREPARATION: Peel the crapaudine beet. Make rectangular parallelepipeds of different dimensions, as well as cubes, dip in a little rice vinegar for 2 minutes. Remove and dab dry, set aside at ambient temperature. Immerse the dried anchovies in hot oil at 180°C. Dab dry and set aside. Crush the kimchi and set aside. Combine the goshujang with the rice vinegar and the mirin, set aside in a dosing burette.

For the seawater:
214 gr cold water
18 gr youndoo
6 gr fresh red cabbage juice
Combine and leave to rest in a cool place.

Para el reagent:
Rice vinegar

Garnish:
Caper sprouts
Shoots of red earth cress
Tuberous nasturtium pickled in vinegar

TO SERVE: On a plate with a depression, lay out the beetroots with a little crushed kimchi. Lay out the fried anchovies, the gochujang tips, the shoots and possibly shellfish. Add the blue water and serve. Pour the rice vinegar in front of the guest, who sees the colour change due to the acidity.