A spin on the classic tartare — Korean Tartare

Dare we use the F word here at The Cooking Junket?

No… fusion isn’t that bad – as long as the recipe highlights the best techniques for a truely delicious recipe

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here is an example of Swedish-Korean fusion – done well… well, not well-done because it is a tartare – so completely raw, but completely delicious

What do you think? Does Korean and Swedish work well together?

Perhaps it’s a little French-Korean-Swedish with the word tartare? Either way, The Cooking Junket loves it!

Another delicious recipe from Swedish Deli favourite, Lisa Elmqvist

Roast Chopping

KOREAN TARTARE RECIPE BY LISA ELMQVIST

Per person:

100 gr Korean tartar

20 gr seaweed salad

3 x sun-dried tomatoes

2 tablespoons Korean dressing

How to use:

1. Add up the raw steak – uber fresh, check with your butcher and get it hand-cut to avoid any issues

2. Garnish with seaweed salad, sun-dried tomatoes and Korean dressing.

 

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