Recipe for: Tenderloin tartare with spicy kimchi and bagel chips - photo 1
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Recipe for: Tenderloin tartare with spicy kimchi and bagel chips

Spicy Fusion cuisine Appetizers 60 min Medium 0 views ~55.35 PLN * - (0)
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Description

An elegant appetizer in the Krakow style that combines the tenderness of beef tenderloin with the bold, spicy kimchi and crispy bagel chips. This fusion tastes light, seasonal, and fresh — kimchi brings acidity and heat, mustard and soy sauce enhance umami, while the bagel chips add a local Krakow twist and crunch. The dish is perfect as an original appetizer for a summer gathering, served with a light salad of seasonal vegetables or grilled vegetables. Visually, the raw red of the meat contrasts with the bright yolk, green scallions, and golden chips — an aromatic and striking proposal for a summer dinner.

Ingredients Used

Ingredients (12)

Servings:
4
  • Beef tenderloin 400 g
  • Kimchi 200 g
  • Krakow bagel 200 g
  • Rapeseed oil 30 g
  • Green onion 2 bunch (~60 g)
  • Chicken egg 4 pcs (~240 g)
  • Mustard 15 g
  • Soy sauce 15 ml
  • 🌿 Spices
  • Salt 2 g
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Dill 1.5 bunch (~30 g)
  • Sesame oil 5 ml
💰 Estimated dish cost: ~55.35 PLN (13.84 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Meat

1

Chill the tenderloin: place the meat in the refrigerator for at least 1 hour or in the freezer for 20-30 minutes until it becomes firm (it should be cold and slightly hard, not frozen). This will make it easier to slice. Remove and pat dry with a paper towel.

Ingredients: Beef tenderloin
Use a chiller or the coldest part of the refrigerator. Do not allow it to freeze completely - the meat should only be chilled. Tools: a sharp large chef's knife and a cutting board.
2

Clean the tenderloin of membranes and leftover fat. Then cut the meat into thin slices across the grain, then into thin strips, and finally into very small cubes. If you want a creamier texture, chop slowly with a knife, ingredient by ingredient, until you achieve the desired fineness (they should be small, even pieces measuring 1-3 mm).

Ingredients: Beef tenderloin
Use a large, very sharp knife. Cutting should be quick but confident — do not crush the meat. If you don't feel confident in cutting, you can ask to have it minced in a grinder with a coarse sieve, but hand chopping gives a better texture to the tartare.
3

Transfer the chopped tenderloin to a large, cool bowl. Add 15 g of mustard and 15 g of soy sauce. Gently mix with a fork or silicone spatula for 20-30 seconds, ensuring the spices coat the meat without crushing its structure. Taste: season with 1-2 pinches of salt and a pinch of pepper, keeping in mind that kimchi will also add saltiness and acidity.

Ingredients: Beef tenderloin, Mustard, Soy sauce, Salt, Black pepper
Use a cold metal or ceramic bowl. Do not mix too vigorously — the tartare should remain chunky, not mushy. If the meat is too wet after mixing, set it aside in a sieve for 5 minutes to drain slightly.

Preparation of kimchi

4

Chop the kimchi into small pieces (about 5 mm). Place it in a strainer and press down firmly with a spoon to remove excess liquid — the goal is a concentrated flavor without diluting the tartare. Transfer the drained kimchi to a bowl, add finely chopped white part of the scallion (about 20 g) and, if using, 5 g of sesame oil. Mix and taste — the kimchi should be spicy and sour, but not completely overpowering.

Ingredients: Kimchi, Green onion, Sesame oil
Tools: fine sieve, cutting board, and sharp knife. If the kimchi is very spicy, you can add a teaspoon of honey or sugar to balance it out.

Bagel Chips

5

Slice the bagel into very thin slices (2-3 mm). Dry the slices on a paper towel. In a wide pan, heat the rapeseed oil to a temperature of about 170-180°C (check by dropping in a piece of bread — it should brown in 20-30 seconds). Fry the slices in batches for 1-2 minutes on each side until golden and crispy. After removing, drain on paper and lightly salt.

Ingredients: Krakow bagel, Rapeseed oil, Salt
The best option is a wide pan with a thick bottom or a deep fryer. Do not overcrowd the pan — the chips should have space to brown evenly. Watch the oil temperature; too hot will burn the chips, too cold will make them greasy.

Preparing the egg yolk

6

Separate the yolks from the whites: gently tap the egg, transferring the yolk between the halves of the shell, allowing the white to flow into a bowl. Carefully place the yolks in small bowls — one for each serving. The yolk should be whole, smooth, and free of any white residue.

If you are concerned about raw egg, use pasteurized eggs or prepare the yolk sous-vide at 63°C for 45 minutes. Tools: 2 bowls (one for the egg whites), a small spoon for potentially cleaning the yolk.

Assembly and serving

7

Divide the tartare into 4 portions: you can use a molding ring (diameter 8-9 cm) or shape it by hand. Place the ring on a plate, fill it evenly with 100 g of tartare per portion, and press down lightly. On top, place 40-50 g of drained kimchi and in the center, add one egg yolk. Sprinkle with finely chopped green part of the spring onion (the remainder from ~40 g) and chopped dill if using. Arrange the bagel chips next to the tartare so they don't crumble it, or use them as a crunchy spoon for serving.

Ingredients: Beef tenderloin, Kimchi, Green onion, Dill, Krakow bagel
Use a cold plate and chilled meat — the tartare should be served cold. If serving earlier, keep the tartare covered in the fridge for up to 10 minutes before serving to prevent the yolk from drying out.

Final tips

8

Try the finished dish and season with salt or pepper if needed. Serve immediately so that the chips remain crispy and the yolk is soft. You can serve the tartare with a light salad of summer vegetables or grilled vegetables, as well as a glass of chilled wine or light beer.

Ingredients: Salt, Black pepper
It is good to prepare all the elements (kimchi, chips, meat) separately and combine them just before serving. A common mistake: oversalting — remember that soy sauce and kimchi are salty.

Fun Fact

💡

Kraków bagel is a symbol of Kraków — traditionally sold on the streets, here used as a crunchy element of fusion, combining local tradition with Asian kimchi fermentation.

Best for

letnie przyjęcie kolacja degustacyjna spotkanie towarzyskie

Tips

🍽️ Serving

Serve the tartare on cold plates; the yolk placed in the center makes it easier to spread the creamy consistency just before eating. Serve the chips separately on a small plate to keep them crispy. If you are serving guests, prepare small sample portions without the yolk for those avoiding raw eggs.

🥡 Storage

Tatar is best consumed immediately. Store raw meat with spices in the fridge for a maximum of 24 hours covered with plastic wrap. Chips should be stored separately in a closed container for up to 2 days at room temperature — do not put them in the fridge (they will become soft). Kimchi can be stored in the fridge for several weeks.

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