Enjoy a Korean take on traditional tartare with this simple recipe from London's Michelin-starred Sollip restaurant
How to make Korean beef tartare
01.
Let the meat air-dry in the fridge, uncovered. After one hour drying uncovered in the fridge, cut beef into strips and dice roughly.
02.
Finely chop the shallot and daikon, and slice the chives thinly to create small rounds. For the mayo, combine all the ingredients, bar the salt, pepper and oil, and whisk until a light layer of bubbles is formed. If you have one, a hand blender will work just as well.
03.
Slowly pour in the oil and whisk thoroughly until all the oil is incorporated and you can’t see any on the surface of the mayo.
04.
Mix all together and finish with salt and pepper, best served on a sourdough cracker or oven crisped slices of bread with a dollop of caviar and/or a sprinkle of chives.
