Korean Tatar with poached egg

Andrew Gay
very easy
4 3
40 mins
40 mins


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)


  1. 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. 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. 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. 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. 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. 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.

Nutrition Facts

550 kcal
6 g
39 g
43 g