Korean Tatar with poached egg

Name: Korean Tatar with poached egg
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Garlic clove; 7-10 Tbsp salt, pepper; 500 g Fillet of beef; 5-6 Tbsp Soy sauce; 4 TABLESPOONS roasted sesame oil; 200 g white radish; 4 Spring onions; 2 Sticks of lemongrass; 50 g roasted salted peanut kernels; 3 TABLESPOONS Vinegar; 4 very fresh eggs (Gr. M)

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Garlic clove
7-10 Tbsp salt, pepper
500 g Fillet of beef
5-6 Tbsp Soy sauce
4 TABLESPOONS roasted sesame oil
200 g white radish
4 Spring onions
2 Sticks of lemongrass
50 g roasted salted peanut kernels
3 TABLESPOONS Vinegar
4 very fresh eggs (Gr. M)

Directions

1
Peel the garlic, chop it coarsely, sprinkle with a little salt and crush it into puree using a wide knife blade. Wash the meat, dab dry and chop. Mix the meat, garlic, soy sauce and 1 tbsp. oil.
2
Season to taste with pepper and possibly a little more salt. Put it in a cold place.
3
Clean, peel and wash the radish and cut into fine sticks. Clean and wash spring onions, then cut into strips. Mix spring onions and radish, season with salt and put aside.
4
Remove so many outer leaves from the lemongrass that the soft inside remains. Chop this very finely. Mix with peanuts and 1 tbsp. oil, put aside.
5
For the poached eggs, boil about 1 l of water and vinegar in a wide saucepan. Let the eggs slide in. Let them simmer for about 3 minutes. Lift them out with a skimmer and let them drip off.