Name: Korean Wagyu Tartare
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 6
Cuisine: French Korean Fusion
Ingredients: 16 oz of Wagyu Flat Iron Steaks; 3 tbsp gochujang Chili Sauce; 3 tbsp sesame seeds; 4 tbsp soy sauce; 3 tbsp rice vinegar; 2 minced cloves of garlic; 3 tbsp of honey; ½ cup finely diced asian pear; 3 finely diced scallions; ⅓ cup of pickled radish; 4 egg yolks; ½ cup soy sauce; ¼ cup rive vinegar

Korean Wagyu Tartare

October 18, 2023

zalman klein November 29, 2023

Korean Wagyu Tartare

Rated 5.0 stars by 1 users

Cuisine

French Korean Fusion

Servings

Prep Time

30 minutes

Cook Time

5 minutes

Today, we're putting a Korean twist on the traditional tartare, striking a balance between classic preparation and innovative flavors. The flat iron cut stands out as an excellent choice for tartare due to its tender nature combined with a touch of chewiness. While this cut does contain some silver skin, a quick trim will take care of it."

Ingredients

16 oz of Wagyu Flat Iron Steaks

Dressing

3 tbsp gochujang Chili Sauce
3 tbsp sesame seeds
4 tbsp soy sauce
3 tbsp rice vinegar
2 minced cloves of garlic
3 tbsp of honey

Mix-Ins

½ cup finely diced asian pear
3 finely diced scallions
⅓ cup of pickled radish

Cured Egg Yolk

4 egg yolks
½ cup soy sauce
¼ cup rive vinegar

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Directions

Prepping the Meat

Place the flat iron steak in the freezer for a short while; this makes it easier to finely dice.
Trim off any silver skin from the steak.
Dice the meat into small cubes. Using a sharp knife, further mince the meat in a cross-hatch pattern until finely chopped.
Transfer to a bowl and chill in the refrigerator until ready to serve.

Mix-Ins

Dice the Asian pear by first slicing it into planks and then cutting into small cubes.
Similarly, dice the pickled radish and scallions.
Set aside.

Cured Egg Yolk

In a separate bowl, crack the eggs, retaining only the yolks. Using your hands to separate the yolks is often easiest. Ensure you wash your hands after this step.
Place the yolks in a container with the soy sauce and rice vinegar marinade.
Refrigerate for 4 hours.

Dressing

In a bowl, combine gochujang, soy sauce, rice vinegar, minced garlic, and honey.
Toast the sesame seeds and add them to the dressing. Mix well and set aside.

Assembly

In a large bowl, combine the minced meat with the mix-ins.
Gradually add the dressing, a few tablespoons at a time, mixing until you achieve the desired taste and consistency.
Plate the tartare and top with a cured egg yolk.
Drizzle with sesame oil, garnish with scallion tops, and serve alongside your choice of crackers.