Korean Tatar with poached egg

Name: Korean Tatar with poached egg
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g white radish; 4 Spring onions; 7-10 Tbsp Salt; 2 Garlic cloves; 500 g Fillet of beef; 5-6 Tbsp Soy sauce; 6 TABLESPOONS roasted sesame oil; 7-10 Tbsp Pepper; 2 Sticks of lemongrass; 100 g roasted, salted peanut kernels; 5 TABLESPOONS Vinegar; 4 Eggs (size M)

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g white radish
4 Spring onions
7-10 Tbsp Salt
2 Garlic cloves
500 g Fillet of beef
5-6 Tbsp Soy sauce
6 TABLESPOONS roasted sesame oil
7-10 Tbsp Pepper
2 Sticks of lemongrass
100 g roasted, salted peanut kernels
5 TABLESPOONS Vinegar
4 Eggs (size M)

Directions

1
Clean and peel the radish and cut into fine strips. Clean spring onions, cut into strips. Mix the onions, except for a little for garnishing, and the radish, sprinkle with salt and put aside.
2
Peel the garlic and crush it with a little salt. Cut the meat into cubes and chop finely. Mix meat, garlic, soy sauce and 1 tbsp. oil. Season with pepper and possibly salt. Keep cold.
3
Peel the lemon grass so that the soft interior is left. Chop this very finely. Roast the peanut kernels in a pan without fat. Remove from heat, stir in 1 tbsp. oil and lemongrass, set aside.
4
For the eggs, boil about 1 litre of water in a narrow, high pot. Add vinegar. Beat the eggs one by one into a cup. Slide one after the other into the boiling vinegar water.
5
Cook for approx. 3 minutes, while carefully pressing the egg white with tablespoons against the egg yolk. Lift out with a skimmer and let it drip off.
6
Spread the radish mixture onto plates. Place the tartar on each plate and place 1 egg on top. Sprinkle with peanut mixture and pepper. Garnish with onion strips and serve sprinkled with remaining sesame oil.