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.
- Total:
Ingredients
- 100g of beef short rib, ideally wagyu, very fresh
- 20g of gochujang
- 1tbsp of shallots, finely diced
- 2tbsp of fresh chives, finely sliced
- 1tsp preserved daikon, finely chopped
- salted crackers, or thin pieces of toast
- caviar, or more finely chopped chives, to serve
- 50g of egg yolk
- 10g of Dijon mustard
- 20g of honey
- 400g of pomace oil, or neutral-tasting vegetable oil
- 4g of salt
- freshly ground black pepper to taste
Instructions
Step 1
Let the meat air-dry in the fridge, uncovered, for 1 hour. Once dried, cut the beef into strips and then diceStep 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 tasteStep 3
Mix together the beef with the gochujang, shallot, chives, daikon and 1 tsp mayonnaise. Season with salt and pepper to tasteStep 4
Serve on crackers topped with caviar or a sprinkling or chives