'galbitang' Beef Tartare Recipe

Chill and prepare beef

Place the trimmed beef tenderloin in the freezer for 15–20 minutes until very firm but not frozen solid; this makes it easier to finely dice.

Dice beef

Using a sharp knife, cut the chilled beef into small, even dice (about 1/8–1/4 inch). Transfer to a chilled bowl to keep cool.

Mix seasoning

In a small bowl combine toasted sesame oil, soy sauce, mirin, gochujang or miso (if using), fine sea salt and freshly ground black pepper. Taste and adjust — the mixture should be balanced, slightly savory with a hint of sweetness and sesame aroma.

Combine tartare

Add the diced beef, finely diced cucumber, and sliced scallion to the chilled bowl. Pour the seasoning over the beef and gently fold until evenly coated. If using, stir in toasted sesame seeds. Keep chilled.

Finish with yolk (optional)

If you choose to use an egg yolk, place the yolk on top of the molded tartare at plating time for richness; otherwise omit for a lighter dish.

Bloom gelatin

Pour 2 tablespoons of cold water into a small bowl and sprinkle the gelatin over it. Let bloom 3–5 minutes until softened.

Warm broth

Gently warm the concentrated beef short rib broth in a small saucepan until steaming but not boiling. If the broth needs seasoning, add up to 1/4 tsp light soy; keep it slightly savory so it complements the tartare.

Dissolve gelatin

Stir the bloomed gelatin into the warm broth until fully dissolved. Pour into a shallow container and chill in the refrigerator until set (about 1–2 hours).

Cut gelée

Once firm, cut the gelée into small cubes (about 1/4-inch) or use a spoon to break into glossy shards. Keep chilled until plating.

Quick pickle

In a small bowl combine rice vinegar, sugar and salt, stirring until dissolved. Add the thinly sliced Tokyo turnip and toss to coat. Let sit for 10–15 minutes, tossing occasionally, until slightly softened and lightly pickled.

Finish turnip

Drain off excess pickling liquid and toss the turnip with the neutral oil and microgreens or mitsuba if using. Keep chilled.

Portion the tartare: using a ring mold (2–2.5 inches) or by hand, portion about 2.5–3 ounces (roughly 1/4 lb total yields 2–3 small portions) of the seasoned beef per serving and press gently into the mold on a chilled plate.

Scatter galbitang gelée: spoon a few small cubes or shards of the chilled beef broth gelée around and atop the tartare to evoke the galbitang element; aim for about 1 tablespoon of gelée per serving.

Arrange Tokyo turnip: place a small pile (about 1–2 tablespoons) of the pickled Tokyo turnip beside the tartare for brightness and crunch.

Add rice crackers and garnishes: lean 3–4 rice crackers against the tartare or fan them next to it for scooping. Garnish with micro shiso or cilantro leaves and a light dusting of gochugaru or togarashi for color and a hint of heat.

Final touches: if using, gently place the egg yolk atop the tartare just before serving. Serve immediately so the crackers stay crisp.