Kimchi veal tartare

Name: Kimchi veal tartare
Total time: 30 min
Yield: 4
Ingredients: Veal tenderloin 320 g; Roasted hazelnuts 20 g; Kimchi sauce 80 g; Wasabi sesame seasoning (furikake-style) 8 g; Dried nori seaweed 8 g; Olive oil 20 ml; Black garlic 40 g

4 servings

30 minutes

Recipe from Egor Nikonov, chef of the Hunt restaurant (St. Petersburg). A dish from the tasting set dedicated to the Megustro 2021 restaurant festival.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

216.9

kcal

19.9g

grams

11.9g

grams

7.8g

grams

Ingredients

4servings

Veal tenderloin

320

g

Roasted hazelnuts

20

g

Kimchi sauce

80

g

Wasabi sesame seasoning (furikake-style)

8

g

Dried nori seaweed

8

g

Olive oil

20

ml

Black garlic

40

g

Cooking steps

1
Slice the veal thinly and dress it with olive oil and kimchi sauce.
Required ingredients:
1. Veal tenderloin: 320 g
2. Olive oil: 20 ml
3. Kimchi sauce: 80 g

2
Chop the hazelnuts coarsely and add them to the meat. Add fermented garlic, sesame with wasabi, and mix.
Required ingredients:
1. Roasted hazelnuts: 20 g
2. Black garlic: 40 g
3. Wasabi sesame seasoning (furikake-style): 8 g

3
Place the meat on a plate, mix in some wasabi nori chips, garnish the dish with the remaining chips and serve.
Required ingredients:
1. Dried nori seaweed: 8 g

Kimchi veal tartare

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