Japan meets Korea: Tataki / Kimchi
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Yakiniku grill, plancha
Ingredients
Tataki:
• 1 Wagyu ribeye steak (alternatively striploin)
• Salt
• Sugar
• 1 tbsp black sesame seeds, roasted
• 1 tbsp white sesame seeds, toasted
• 1 tbsp roasted red sesame seeds (kimchi sesame seeds)
Kimchi:
• 200 g White Kimchi (ready-made or homemade)
• 3 radishes, thinly sliced
• 1 finely chopped spring onion
• 60 g pickled daikon radish (Asian shop)
• Blood sorrel for garnishing
Sesame vinaigrette:
• 2 tbsp white sesame seeds
• 1 tbsp mirin
• 1 tbsp maple syrup
• 2 tbsp sesame paste
• 2 tbsp dashi (alternatively beef broth)
• ½ chopped chili pepper
• 1 tbsp sesame oil
Matching accessories are available in our shop!
preparation
➊ Tataki: Mix the sesame seeds. Season the steak with salt and a pinch of sugar and let it rest for about 10 minutes. Grill on both sides until the center is still ice-cold. Then cut into loins and roll in the toasted sesame seeds.
➋ Kimchi: Mix the ingredients and garnish with the sorrel.
➌ Sesame Vinaigrette: Combine all ingredients except the sesame seeds and blend thoroughly. Then toast the sesame seeds and add them.
➍ Serve the tataki with the kimchi and sesame vinaigrette.
Recipe by Lucki Maurer
Ludwig Maurer is a doer: The trained chef runs a successful catering business, has written several cookbooks, started Europe's first organic Wagyu cattle breeding operation, and converted an old farm into a gourmet cooking school. In his sanctuary, the Stoi, the expert in the art of fine cooking and grilling offers his sought-after seminars. www.ludwigmaurer.com
Recipe from FIRE&FOOD issue 02/2025
