What is
GOCHUJANG STEAK TARTARE, MISO AIOLI, RICE CRACKER?

A contemporary twist on traditional steak tartare featuring finely diced raw beef marinated with gochujang, a Korean chili paste, adding a spicy kick. It is served with a creamy miso aioli for richness and accompanied by crunchy rice crackers for texture.

Origins & History

Steak tartare is believed to have originated from the Tartar tribes in Central Asia, who would eat raw meat. The dish has since evolved, popularized in Europe, particularly France. The addition of gochujang adds a modern Korean twist, reflecting the fusion of culinary traditions.

Taste & Texture

The dish has a bold umami flavor from the beef and miso, with a spicy and slightly sweet kick from the gochujang, balanced by the creaminess of the aioli and the crunch of the rice cracker.

Ingredients

Beef Tenderloin

High-quality raw beef, finely chopped or diced, typically seasoned for tartare.

Gochujang

A Korean fermented chili paste made from chili powder, glutinous rice, fermented soybeans, and salt, known for its savory and spicy flavor.

Miso

A traditional Japanese fermented soybean paste used for its umami flavor and often used in dressings and sauces.

Egg Yolk

Raw egg yolk is often added to tartare for richness and to bind the ingredients together.

Rice Crackers

Crispy, light snacks made from rice, typically seasoned; used in this dish to provide texture.

This item may contain the following allergens:

Soy

Eggs

Gluten