Sollip beef tartare

Sollip beef tartare

This beef tartare canapé from Woongchul Park brings together both French and Korean-style beef tartare. Finely diced wagyu beef is combined with gochujang mayonnaise and a few spoonfuls of crunchy shallots and pickled daikon.
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  1. Step 1

    Let the meat air-dry in the fridge, uncovered, for 1 hour. Once dried, cut the beef into strips and then dice
  2. Step 2

    To make the mayonnaise, first whisk together the egg yolk, mustard and honey. Add the oil, a few drops at a time at first, to the egg yolk mixture. Build up to pouring the oil in a thin stream, whisking constantly to combine. Season with salt and pepper to taste
  3. Step 3

    Mix together the beef with the gochujang, shallot, chives, daikon and 1 tsp mayonnaise. Season with salt and pepper to taste
  4. Step 4

    Serve on crackers topped with caviar or a sprinkling or chives