FOR THE BEEF
Beef: 100g, wagyu short-rib (or any tougher cut of good quality beef)
Shallots: 1 tbsp, finely diced
Daikon: 1 tsp cured, chopped
Chives: 2 tbsp, diced finely
FOR THE MAYONNAISE
Gochujang paste: 20g
Egg yolks: 50g
Dijon mustard: 10g
Honey: 20g
Pomace oil: 400g (or any rich neutral oil)
Salt and pepper
Enjoy a Korean take on traditional tartare with this simple recipe from London's Michelin-starred Sollip restaurant
Let the meat air-dry in the fridge, uncovered. After one hour drying uncovered in the fridge, cut beef into strips and dice roughly.
Finely chop the shallot and daikon, and slice the chives thinly to create small rounds. For the mayo, combine all the ingredients, bar the salt, 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.
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.
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.
