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Gochujang Steak Tartare & Crispy Rice… If you are a steak tartare lover.. These are a MUST!

Recipe Tip

  • Always use fresh beef, talk to the butcher about the fact that you are planning on serving it raw.
  • Normally butchers cut the meat the same day they sell it
  • Place it in the freezer for 30 minutes before cutting it along with the knife
  • Make sure you use a very clean knife, board and HANDS when handling the raw beef
  • Cut the beef until the very end, right before serving and add some olive oil, salt and pepper to it.

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Gochujang Steak Tartare & Crispy Rice

By Nadia Aidi
Gochujang Steak Tartare & Crispy Rice… If you are a steak tartare lover.. These are a MUST!


  • 8-10 oz tenderloin
  • 1.5 tbsp japanese mayo
  • 1.5 tbsp gochujang
  • 1 tsp mirin
  • 1 tsp tamari
  • 1 tsp sesame oil
  • 1.5 tbsp chives
  • 1 lemon, zest
  • Sliced serranos
  • 1 tbsp toasted sesame seeds
  • 1 cup calrose or sushi rice, I cooked mine on a rice cooker, so followed those directions
  • 2 tbsp rice vinegar
  • 1/2 tbsp cane sugar
  • Pinch of salt


  • Cook your rice and season with a pinch of salt, the rice vinegar and 1.5 tbsp sugar
  • Press into a large mold or a couple smaller ones for about 3/4 inch thickness. Press in real well and let sit in the freezer for 1 hr 30 min-2 hours
  • Cut the rice into small squares
  • Fry the rice until golden, about 10 min total. Do not be messing with them. Yields about 8-10 squares
  • Chop the tenderloin pretty small by hand and drizzle with olive oil
  • Add the beef to a bowl with the mayo, gochujang, mirin, tamari, sesame seeds, sesame oil, chives and lemon zest
  • Spoon the tartare onto the rice and top with serranos. Enjoy with a tamari, lemon and scallions sauce


Nutrition information is automatically calculated, so should only be used as an approximation.

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