Name: Steak Tartare with Shiso, Tonburi, and Gochujang
Yield: Serves 4
Cuisine: Korean
Ingredients: Salt; Tonburi (broom cypress seeds or “land caviar”; optional); Salt and black pepper; 2 large egg yolks; 4 pinches julienned scallion greens; 12 half-moon slices Asian pear; 2 tablespoons gochujang (Korean chile paste); 3 fresh shiso leaves, or 3 mint and 2 basil leaves, cut into small squares; ½ teaspoon sugar; 10 ounces filet of beef, trimmed and finely julienned; 1 tablespoon sugar; ¼ teaspoon salt; 2 tablespoons thinly sliced (on a bias) scallion greens; 1 tablespoon neutral-flavored vegetable oil; ½ cup julienned daikon; 1 teaspoon rice vinegar; 2 tablespoons soy sauce; 1½ tablespoons sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooking without Borders

By Anita Lo

Published 2011

About

Mike Bloomberg came to annisa years ago, before he was the mayor of New York City, and he ordered the menu’s steak tartare; it wasn’t much different from this one. He tasted it and said, “This isn’t steak tartare.” He was expecting the classic French bistro offering—raw beef mixed with raw egg and seasoned with condiments such as capers, onions, and mustard. That is what most people have in mind when they think of steak tartare, and it’s delicious. France does not have a monopoly on