Korean Chinese Style Beef Tartare

Ingredients

In this Korean Chinese adaptation of steak tartare, we incorporate the bold and spicy flavors of Korean Chinese cuisine. The original French dish is traditionally made with raw beef, capers, onions, and seasonings. However, in this recipe, we use Korean Chinese spices such as gochujang (Korean chili paste), soy sauce, garlic, and ginger to add a fiery kick to the dish. We also include Korean Chinese vegetables like cucumber, radish, and scallions for added freshness and crunch. We alse have the original recipe for Steak tartare, so you can check it out.

• 500g (1.1 lb) beef tenderloin, finely chopped 500g (1.1 lb) beef tenderloin, finely chopped
• 2 tablespoons gochujang (Korean chili paste) 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 tablespoon sugar 1 tablespoon sugar
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 cucumber, julienned 1 cucumber, julienned
• 1 radish, thinly sliced 1 radish, thinly sliced
• 2 scallions, thinly sliced 2 scallions, thinly sliced
• 1 tablespoon toasted sesame seeds 1 tablespoon toasted sesame seeds
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the finely chopped beef, gochujang, soy sauce, sesame oil, minced garlic, grated ginger, sugar, and rice vinegar. Mix well to ensure the beef is evenly coated with the marinade. Season with salt and pepper to taste.
2. 2.
   Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
3. 3.
   Before serving, arrange the julienned cucumber, sliced radish, and scallions on a platter.
4. 4.
   Take the marinated beef out of the refrigerator and shape it into small patties or quenelles using a spoon or an ice cream scoop.
5. 5.
   Place the beef tartare on top of the arranged vegetables on the platter.
6. 6.
   Sprinkle toasted sesame seeds over the beef tartare for added flavor and garnish.
7. 7.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Beef — Choose a high-quality, lean cut of beef such as tenderloin for the best results. Ensure that the beef is fresh and properly chilled before chopping.
• Gochujang — Adjust the amount of gochujang according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Sesame oil — Use toasted sesame oil for a rich and nutty flavor. If unavailable, regular sesame oil can be used as a substitute.
• Rice vinegar — If you don't have rice vinegar, you can substitute it with apple cider vinegar or white vinegar.

Tips & Tricks

• For a more intense flavor, marinate the beef overnight in the refrigerator.
• Serve the beef tartare with lettuce leaves to create Korean-style lettuce wraps.
• Adjust the spiciness by adding more or less gochujang.
• Experiment with different vegetables for added variety and texture.
• Serve the dish with a side of steamed rice or Korean-style fried rice for a complete meal.

Serving advice

Serve the Korean Chinese Style Beef Tartare as an appetizer or a main course. It can be enjoyed on its own or wrapped in lettuce leaves for a refreshing and crunchy bite. Garnish with additional sesame seeds and sliced scallions for an extra pop of color and flavor.

Presentation advice

Arrange the julienned cucumber, sliced radish, and scallions in an aesthetically pleasing manner on a platter. Place the beef tartare on top of the vegetables, shaping it into small patties or quenelles for an elegant presentation. Sprinkle toasted sesame seeds over the dish for a finishing touch.