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Finger Food with Jolanta – Korean-style beef tartare with kimchi and miso mayo

Serves 15


Miso mayo:

1 egg yolk

2 tbsp miso paste

2 tbsp rice vinegar

100 ml oil (rapeseed, sunflower)


3 tbsp soya sauce 

2 tbsp honey

3 tbsp sesame seed oil

1 garlic clove, minced

2 tbsp sesame seeds

300 g beef tenderloin (indrefilet)

1 pear

3 nori leaves 

100 g kimchi




  • Prepare the mayonnaise: egg yolk, miso paste and vinegar mix together and slowly start to add the oil. Taste the mayonnaise and adjust with additional salt and vinegar or lemon juice.
  • For the tartare: mix together soya sauce, honey, sesame seed oil, minced garlic and sesame seeds.
  • Slice beef steak thinly against the grain, then cut each slice into fine strips.
  • Peel and cut in to fine dice the pear.
  • Mix the meat, pear and marinade together and leave it for 5 min.
  • Place the bamboo rolling mat on a cutting board. Then place a sheet of nori on the mat.
  • Spread a layer of meat over the nori. Roll with pressure so you get a firm roll. Slice the roll into 6 pieces.
  • Top every piece with fine chopped kimchi and miso mayo. 
  • Sprinkle with toasted sesame seeds



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