Separate <quantity>1</quantity> egg yolk from the white. Carefully put the yolk in a bowl with <quantity>½<unit>cup</unit></quantity> of soy sauce

Spoon soy sauce over the yolk

Cover and let it rest in the refrigerator for 1h until lightly cured

The soy-cured yolk is ready

Add <quantity>7</quantity> cloves of garlic confit to a mortar and pestle. Pound until the garlic breaks down

Chop <quantity>½<unit>bunch</unit></quantity> of parsley, discard the stems

Add chopped parsley and pound to form a paste. Reserve

Add <quantity>3</quantity> egg yolks to a large bowl

Add <quantity>2<unit>tbsp</unit></quantity> of mustard

Add <quantity>1⅓<unit>cups</unit></quantity> of vegetable oil in a thin stream. Whisk until well emulsified

Add salt and black pepper to taste and whisk to combine

Add the zest of <quantity>1</quantity> lime and <quantity>1<unit>tbsp</unit></quantity> of the garlic and parsley paste. Whisk to combine. The garlic confit & parsley mayonnaise is ready

Hache <quantity>250<unit>g</unit></quantity> of veal tenderloin

Chop <quantity>1<unit>tbsp</unit></quantity> of parsley

Mince <quantity>1<unit>tbsp</unit></quantity> of chives

Hache <quantity>3<unit>tbsp</unit></quantity> of cornichons

Hache <quantity>3<unit>tbsp</unit></quantity>of capers

Small dice <quantity>½</quantity> red onion

Add the veal, pickles, capers and red onion in a bowl

Season with salt and black pepper to taste

Add <quantity>3<unit>tbsp</unit></quantity> of teriyaki sauce and <quantity>2<unit>tbsp</unit></quantity> of worcestershire sauce

Add <quantity>2<unit>tbsp</unit></quantity> of garlic confit & parsley mayonaisse and the chopped parsley and chives

Add <quantity>1<unit>tsp</unit></quantity> of gochujang and the zest of <quantity>⅓</quantity> a lemon

Mix until fully combine

Plate <quantity>3<unit>tbsp</unit></quantity> of the steak tartare and gently place <quantity>1</quantity> soy-cured yolk in the center. The veal tartare with soy-cured yolk is ready

Enjoy!