After Choi Kang-rok fulfilled his lifelong dream of butchering a tuna, Defconn pushed him to start a business called “Tuna Boys.”
In the May 12 broadcast of SBS’s ‘Choi Kang Road-Sikpoiller’ episode 4, Chef Choi Kang-rok, Chef Kim Do-yoon, Defconn, and guest Chef Jung Ho-young headed to the Yokjido Tuna Road.
A total tuna geek, Choi Kang-rok has watched documentaries and even worked for a tuna trading company back in 2013. He set off on this journey to fulfill his dream of butchering a tuna for the first time. Yokjido is known for its tuna farms. His senior, Jung Ho-young, explained, “The reason Yokjido tuna tastes so good is that they’re fed 10 tons of mackerel twice a day. The tuna eat a ton! Since they grew up eating that delicious mackerel, imagine how fatty and tasty they are.”
The tuna in Yokjido are raised in circular cages. Kim Do-yoon wondered about the scale, asking, “If they keep swimming in circles, just how many meters wide must it be?” Jung Ho-young added, “The nets for tuna cages must be incredibly strong. If they break through, it’s over. I heard the nets alone cost hundreds of millions of won.”
There were about 400 tuna at the Yokjido farm. The manager warned them to be careful, as sudden bright lights or loud noises could startle the fish, specifically mentioning that camera flashes are a no-go.
When Choi Kang-rok asked about pricing, the manager replied that prices could be negotiated for consistent business. Defconn jokingly asked, “Are you thinking of opening a shop?” to which Choi Kang-rok replied, “For the sake of the future, you always have to make a good impression when visiting the source.”
Before butchering a 55kg tuna, a nervous Choi Kang-rok said, “I need someone to fix it if the knife goes in wrong.” Jung Ho-young reassured him, “I’ve got you. I’ve caught tuna at least twenty times,” leaving Choi Kang-rok feeling secure. Defconn expressed his excitement, saying, “I’m looking forward to this. I’ve only eaten tuna at restaurants; I’ve never seen a fresh tuna being butchered.”
Choi Kang-rok then calmly butchered the tuna while explaining the different cuts. Defconn was amazed, exclaiming, “This is incredible. Just watching it is awe-inspiring.” Kim Do-yoon added, “It’s rare for an ordinary person to see this. I’m grateful to Choi Kang-rok for letting us witness this.”
With the precision of a sculptor, Choi Kang-rok successfully completed his first-ever tuna butchering. As Choi Kang-rok, Jung Ho-young, and Kim Do-yoon stood side-by-side organizing the cuts, Defconn suggested a business venture: “The division of labor is great. Like a tuna couple. The husband slices, the wife finishes, and the employee packs. How about the name TTS? For ‘Tuna Sonyeondan’ (Tuna Boys). I’ll handle the counter!”
While slicing, Jung Ho-young offered a piece of sashimi, noting, “This is the spot where the belly and back meet, so it’s very clean. It looks great the moment it’s sliced, so I’m giving it to you.” Everyone was amazed by the taste. This was followed by a full-blown “Tuna-kase” (tuna omakase), where Choi Kang-rok recommended various combinations, including garlic pickles with barley miso and various mayo sauces.
To top it off, Kim Do-yoon and Jung Ho-young had a cooking battle to win Choi Kang-rok’s favor. Kim Do-yoon prepared a Tuna King Rib Steak, while Jung Ho-young made Tuna Tataki, creating a mouth-watering array of tuna dishes.
