Wagyu Beef Tartare Bite Recipe

Chill and trim

Place the Wagyu beef in the freezer for 10–15 minutes until very cold but not frozen solid. Trim away any silver skin or connective tissue with a sharp knife and discard.

Using a very sharp knife, finely dice the chilled beef into small uniform pieces (brunoise) roughly 3–4 mm. Keep the meat cold by returning it to the refrigerator or placing the bowl over an ice bath between steps.

Transfer the diced beef to a chilled mixing bowl. Sprinkle the kosher salt and freshly ground black pepper evenly over the meat and gently toss to combine.

In a small bowl, whisk together the gochujang, rice vinegar, sesame oil, soy sauce, mirin (if using), and granulated sugar until smooth and slightly glossy. Taste and adjust: it should be spicy-salty with a touch of acidity and a hint of sweetness.

Add the egg yolk to the sauce and whisk briefly to incorporate. The yolk will enrich the mixture and help bind the tartare. If you prefer not to use raw yolk, omit and increase sesame oil by 0.5 tsp.

Pour the sauce over the seasoned diced beef. Using a rubber spatula, fold gently until evenly coated. Avoid overworking the meat—mix just enough to combine flavors.

Add the finely minced Louisiana shallots and sliced chives to the beef mixture. Gently fold them in so they are evenly distributed. Let the tartare rest chilled for 5–10 minutes to allow flavors to meld (no longer than 20 minutes to maintain texture and food safety).

Taste and adjust seasoning: add a pinch more salt, a few drops of soy, or a touch more vinegar if needed. If you want more heat, sprinkle a small pinch of gochugaru and fold once.

Arrange spelt crackers on a serving platter. Using a small scoop (or a teaspoon), portion about 1 tablespoon (roughly 15 g) of the tartare per cracker to make bite-size servings. Gently mound the tartare on each cracker so it holds together without falling off.

Garnish each bite with a few microgreens and a light sprinkle of toasted sesame seeds. If desired, add a very small dot of extra gochujang on the side of each cracker for visual contrast and an extra punch of heat.

Serve immediately with lemon wedges for guests to squeeze lightly if they like additional brightness. Keep leftover tartare refrigerated and consume within 24 hours.