Sollip beef tartare
This beef tartare canapé from Woongchul Park brings together both French and Korean-style beef tartare. You can use shop-bought mayonnaise instead of homemade if you're short on time, and Woongchul notes that the cured daikon could be swapped out for another crunchy pickled vegetable.
Ingredients
- 100g of beef short rib , ideally wagyu, very fresh
- 20g of gochujang
- 1 tbsp of shallots , finely diced
- 2 tbsp of fresh chives , finely sliced
- 1 tsp preserved daikon , finely chopped
- salted crackers, or thin pieces of toast
- caviar , or more finely chopped chives, to serve
Mayonnaise
- 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
Method
Let the meat air-dry in the fridge, uncovered, for 1 hour. Once dried, cut the beef into strips and then dice
- 100g of beef short rib , ideally wagyu, very fresh
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
- 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
Mix together the beef with the gochujang, shallot, chives, daikon and 1 tsp mayonnaise. Season with salt and pepper to taste
- 20g of gochujang
- 1 tbsp of shallots , finely diced
- 2 tbsp of fresh chives , finely sliced
- 1 tsp preserved daikon , finely chopped
Serve on crackers topped with caviar or a sprinkling or chives
- salted crackers, or thin pieces of toast
- caviar , or more finely chopped chives, to serve
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Sollip beef tartare
