Gim and Beef Carpaccio with Lemongrass Vinaigrette

Ingredients (Makes 5 servings)

Lemongrass Vinaigrette

2 Tbsp/30 mL rice vinegar
6 Tbsp/90 mL olive oil
2 Tbsp/28 g minced lemongrass
1 garlic clove, minced
1/4 tsp/1 g salt
1/8 tsp/0.3 g ground white pepper


8 oz/227 g beef tenderloin, center cut
2 tsp/10 mL vegetable oil
1 3/4 oz/49 g gim sheet (Gim #1) (divided use)
1/4 tsp/1 g salt
1/8 tsp/0.3 g ground black pepper
1/4 tsp/1 g minced sage
1/4 tsp/1 g mL minced thyme
1/4 tsp/1 g mL minced rosemary


1. To prepare the vinaigrette, combine the vinegar, oil, lemongrass, garlic, salt, and pepper in a small bowl. Whisk until homogenous. Strain out the lemongrass.
2. To prepare the tenderloin, trim the tenderloin to make a block.
Divide into two 5 inch long pieces that are 1 1/2 in x 1 1/2 in.
3. Heat oil in a large sauté pan over medium heat and lightly sear tenderloin pieces until brown on all sides, about 30 seconds per side. Remove from pan and set aside.
4. In a medium bowl, finely mince 1 g of the gim and combine with the salt, pepper, sage, thyme, and rosemary. Roll each piece of seared beef in the gim mixture and wrap each of the pieces separately in plastic wrap. Freeze for at least 2 hours.
5. Remove from the freezer and slice on an electric slicer into very thin strips.
6. Slice the remaining gim sheets to the same length and width of the tenderloin strips.
7. Lay out 7 thin strips of gim and 5 strips of beef; weave into lattice-like pattern on the plate, drizzle with 1/2 tsp of the lemongrass vinaigrette.


Fabulous and Flavorful GIM by Korea Agro-Fisheries & Food Trade Corporation / The Culinary Institute of America