Ribeye and Perilla Tartlet
As seen on TV
Which Show?
Who made this dish?
Dana: 'So I'm marinating ribeye in the soy sauce.'
Dana: 'So we have a perilla leaves and rice tartlet, Korean pickled radish. And I got soy marinade, ribeye, and some [ssamjang] mayo, truffle mayo and some [micro garnish].'
The tartlet case is built from cooked rice pressed with chopped fresh perilla leaf, shaped and set crisp. It is filled with thin slices of soy-marinated ribeye arranged in a rosette. Finished with a piped dot of ssamjang mayo, a smaller dot of truffle mayo, a sliver of yellow Korean pickled radish, and a small garnish.
Episode tasting (Aktar Islam, veteran): ranked this third of four canapes, praising the powerful flavours but noting the beef did not come through strongly enough. Peer chefs described it as delicious and really tasty, and highlighted the pickled radish. Dana did not progress to the finals day, so no further judge commentary exists for this canape.
