Sollip's beef tartare recipe
Enjoy a Korean take on traditional tartare with this simple recipe from London's Michelin-starred Sollip restaurant.
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Ingredients
- Beef: 100g. wagyu short-rib (or any tougher cut of good quality beef)
- Gochujang paste: 20g
- Shallots: 1 tbsp. finely diced
- Chives: 2 tbsp. diced finely
- Daikon: 1 tsp cured. chopped
- Egg yolks: 50g
- Dijon mustard: 10g
- Honey: 20g
- Pomace oil: 400g (or any rich neutral oil)
- Salt: 4g
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