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Korean Style Beef Tartare (yukhoe)

Submitted by: | Source: Cooking Korean food with Maangchi -- tweeked by Grandpaskip

Korean style beef tartare (Yukhoe)
2010-05-08 Other

A delicious and flavorful dish. Not for the squeamish eaters. RAW beef !! -- Raw egg !!

  • Servings: 4 to 6
  • Prep Time: 1 hour & 30 minutes
  • Cook Time: None
  • Total Time: 1 hour & 30 minutes

Ingredients:

Seasoning Sauce:
12 Cloves
Garlic, finely minced
Tablespoons
Soy Sauce
Tablespoons
Honey or 2 Tablespoons Brown Sugar
2 Tablespoons
Toasted Sesame Oil
¼ Teaspoon
Salt
¼ Teaspoon
Fresh Cracked Black Pepper
1
Korean Pear**
2 Cups
Cold Water
1 Tablespoon
Sugar
Pine Nuts,
Roasted Sesame Seeds,
Endive or Lettuce.
(for Garnish)
1 Raw Egg,
If Desired
(presentation)

Directions:

FILET MIGNON PREPARATION:

Rinse Filet Mignon under a little cold running water and dry with paper towel.

Wrap Filet in a cotton cloth and place it in the freezer for 1 hour.

In a bowl, add 2 cups of water and 1 Tablespoon sugar. Stir it well.

Peel a Korean pear and cut it into thin matchsticks (about 3-4 cups).

Soak the pear strips in the water and sugar mixture for 5 minutes. Then drain and set aside

(Place pear strips on serving plate with Yukhoe).

1. Mix seasoning sauce ingredients

2. Take the beef out of the freezer. Cut it into thin matchsticks, and mix with the seasoning sauce

3. Arrange endive leaves on plate in circular fashion along with pear strips

4. Place Yukhoe in center of endive for presentation

5. Sprinkle some roasted sesame seeds and pine nuts over top before serving.

6. Top with raw egg (if desired)

HOW TO SERVE:

You could use as an appetizer, a side dish with alcohol beverages, or a main dish for a party. Use Kimchi and steamed rice as side dishes.

**Korean pears are very juicy, crunchy and flavorful. When they’re used for cooking, they tenderize meat and add sweetness.