Main ingredients 🥩
beefsesame oilgochujang oilpicklesaged pickled vegetablestapioca starchlaver powdereggdried yellow croaker skin
Striker Chef's Crispy Seaweed Chips with Aged Pickled Vegetables and Beef Tartare
An innovative fine dining-style beef tartare recipe that maximizes diverse textures with crispy tapioca seaweed chips, tangy pickles, and aged vegetables.
🙋 Recommended for
- ⭐ Those who want to recreate an elegant fine dining atmosphere at home
- ⭐ People looking to enjoy a new, multi-textured take on traditional beef tartare instead of the usual version
Ingredients needed 🛒2 servings
- beef tenderloin (or sirloin) 200g
- sesame oil 1 tablespoon
- sugar 1 tablespoon
- gochujang oil 1 teaspoon
- salt (to taste) a pinch
- pepper a pinch
- minced pickles 2 tablespoons
- minced aged pickled vegetables 2 tablespoons
- tapioca starch 2 tablespoons
- laver powder (or curry powder) a pinch
- egg yolk 1 piece
- brining sugar and salt (1:1 ratio)
- dried yellow croaker skin a pinch
- grain puffed rice a pinch
Recipe 🍳
- Mix salt and sugar in a 1:1 ratio, spread on the bottom of a container, place egg yolk on top, then cover again with salt-sugar mixture. Let it brine for one day to create a firm, solid preserved yolk.
- Dissolve tapioca starch in water, cook until thick like paste, mix in laver powder, then spread thinly and dry completely to form starch sheets.
- Fry the prepared starch sheets and dried yellow croaker skin in hot oil until crisp, creating garnish chips.
- In a bowl, combine sesame oil 1 tablespoon, sugar 1 tablespoon, gochujang oil 1 teaspoon, and pepper. Mix lightly to make the beef tartare sauce.
- Slice fresh beef into bite-sized pieces, add to the sauce, then mix gently with minced pickles and minced aged pickled vegetables. Adjust final seasoning with salt.
- Place the mixed tartare neatly onto a serving plate, sprinkle with grain puffed rice, grate the preserved yolk using a cheese grater, and top with the fried seaweed chips and dried yellow croaker skin as garnish.
- Preserve the egg yolk in a 1:1 salt-sugar mixture for one day to make preserved yolk.
- Fry the tapioca starch-laver sheet and dried yellow croaker skin in oil until crispy to prepare garnish chips.
- Mix sesame oil, sugar, gochujang oil, and pepper lightly to make the beef tartare seasoning sauce.
- Combine sliced beef with the sauce, minced pickles, and minced aged pickled vegetables, mixing gently.
- Serve the tartare in a bowl, grate the preserved yolk on top, and finish by adding the fried chips as garnish.
Cooking tips 💡
- When preparing the beef tartare sauce, do not fully dissolve the sugar—this allows small sugar granules to remain, providing a pleasant crunch and subtle sweetness when eaten.
- The salted-sugared preserved yolk loses moisture and develops a texture similar to cheese; grating it at the end with a cheese grater enhances both depth of flavor and visual appeal.
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