PANTRY

TARTARE (SERVES 10 CANAPE SIZE)

Woongchul Park blends influences from his Korean upbringing with his refined European training at his one Michelin star restaurant Sollip.

Ingredients

100g wagyu short-rib (or any tougher cut of good quality beef)

20g gochujang

1 tbsp of shallot, diced finely 2 tbsp of chives, sliced finely 1 tsp of cured daikon (or any pickled hard vegetable), chopped

1 tsp of mayonnaise (can be replaced with Original Heinz)

50g egg yolk

10g dijon mustard

20g honey

400g pomace oil (or any rich neutral)

4g salt

Method

Let the meat air-dry in the fridge, uncovered. After one hour drying uncovered in the fridge, cut beef into strips and dice roughly.

Finely chop the shallot and daikon, and slice the chives thinly to create small rounds.

For the mayo, combine all the ingredients, bar the 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.

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.

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. @woongchul_park