“Beef tartare – I love beef tartare, originally the Korean version, which is raw beef mixed with sesame oil. I also love classic French beef tartare, so I was determined to put it on the menu – but combining both styles. Our beef tartare is made with Gochujang, a traditional chilli paste we make in-house, which is a very special ingredient. We also add cured daikon, which is the equivalent of pickled cucumber. It gives a crunchiness, a sourness and a bit of spiciness, which creates a really good balance in the tartare,” says Woongchul Park of Sollip.
Sollip’s Beef Tartare
- 100g Wagyu Short-Rib (or any tougher cut of good quality beef)
- 20g Gochujang
- 1 tbsp shallot, diced finely
- 2 tbsp chives, sliced finely
- 1 tsp cured daikon, chopped (or any pickled hard vegetable)
- 1 tsp homemade mayonnaise (can be replaced with Original Heinz)
- To make the tartare, start off by letting the meat air-dry in the fridge, uncovered. After one hour of drying 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 50g egg yolk, 10g Dijon mustard, 20g honey and 4g salt, 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 400g of Pomace oil (or any other rich, neutral oil) and whisk thoroughly until all the oil is incorporated and you can’t see any on the surface of the mayo.
- Once the mayo is ready, mix 1 tsp of this with all the other ingredients and season with salt and pepper as needed.
- The tartare is best served on a sourdough cracker or oven-crisped slices of bread with a dollop of caviar and/or a sprinkle of chives.