A recipe for traditional French tartare with Korean touches, including gochujang, from London's Michelin-starred Sollip restaurant. Shop-bought mayonnaise is perfectly fine to use if you don't want to make your own.
Ingredients
Beef: 100g/3.5oz, wagyu short-rib (or any tougher cut of good quality beef)
Gochujang paste: 20g/0.7oz
Shallots: 1 tbsp, finely diced
Chives: 2 tbsp, diced finely
Daikon: 1 tsp cured, chopped
Egg yolks: 50g/1/4 cup
Dijon mustard: 10g/0.35oz
Honey: 20g/0.7oz
Pomace oil: 400g/1.87 cups (or any rich neutral oil)
Salt: 4g/0.14oz
Enjoy a Korean take on traditional tartare with this simple recipe from London's Michelin-starred Sollip restaurant.
Preparation
01.
Let the meat air-dry in the fridge, uncovered. After one hour drying uncovered in the fridge, cut beef into strips and dice roughly.
02.
Finely chop the shallot and daikon, and slice the chives thinly to create small rounds. For the mayo, combine all the ingredients, bar the pepper and oil, and whisk until a light layer of bubbles is formed. If you have one, a hand blender will work just as well.
03.
Slowly pour in the oil and whisk thoroughly until all the oil is incorporated and you can’t see any on the surface of the mayo.
04.
Mix all together and finish with salt and pepper, best served on a sourdough cracker or oven crisped slices of bread with a dollop of caviar and/or a sprinkle of chives.
