Steak Tartare with Shiso, Tonburi, and Gochujang

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

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

Ingredients

Asia
Korea
Starter

Ingredients

Method