Woongchul Park’s Beef Tartare
Woongchul Park, chef of Michelin-starred Sollip in London, shares the recipe for his beef tartare canapés, served in a crisp tart shell with a dollop of caviar.
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Ingredients
- 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)
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