Beef Tartare with Kimchi

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

When selecting beef tenderloin for the tartare, it's important to choose the freshest option available. Leftover tartare can be cooked as a burger or formed into meatballs.

Ingredients

Lamb Neck Fillet - 2 lbs
Shallot - 3.5 oz
Bulgogi Sauce - 1.8 oz
Chicken Egg - 5 pieces
Olive Oil - 7 fl oz
Oranges - ½ pieces
Black sesame seeds - 1 fl oz
Fish Oil - 0 fl oz
Cilantro - 1.1 oz
Sweet Pepper - 2 pieces
Parsley - 0.7 oz
Scallions - 0.7 oz

Step by Step guide

Step 1

Remove the membranes from the beef, slice it thinly, and then chop it finely with a sharp knife. Mince the shallots very finely, and cut the red bell pepper into cubes about 2–3 mm on each side. Finely chop the cilantro, parsley, and green onions.

Step 2

In a mixer, combine five egg yolks with fish sauce and kimchi seasoning. Gradually drizzle in olive oil to transform the mixture into a thick sauce, slightly thinner in texture than mayonnaise.

Step 3

Incorporate sesame oil, the zest and juice of half an orange into the sauce, then mix the meat with the sauce, herbs, shallots, and sweet pepper. Season with salt if necessary; both the kimchi seasoning and fish sauce are salty enough, so additional salt may not be needed.