Introduction to the Dish Yukhoe, Korean beef tartare, is a sophisticated and traditional dish featuring finely chopped raw beef seasoned with various condiments and sauces. It’s akin to the French tartare, but with a distinctly Korean twist, often garnished with pear and egg yolk. Yukhoe is celebrated for its delicate texture and rich, savory flavors, making it a favorite in Korean fine dining.
Ingredients List
- 200g of lean beef fillet, preferably sirloin or tenderloin
- 1/2 Korean pear (can substitute with a regular pear)
- 1 egg yolk
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of sugar
- 1 clove of garlic, minced
- 1 teaspoon of sesame seeds
- 1 green onion, finely chopped
- Pinch of salt and black pepper
Required Cooking Tools
- Sharp knife
- Cutting board
- Mixing bowl
- Serving plate
Step-by-Step Cooking Instructions
- Prepare the Beef: Freeze the beef for about 2 hours until firm but not solid. Then, finely chop the beef into small, uniform pieces. It’s important that the beef is very fresh and of high quality.
- Season the Beef: In a mixing bowl, combine the chopped beef with soy sauce, sesame oil, sugar, minced garlic, sesame seeds, chopped green onion, salt, and black pepper. Mix gently.
- Prepare the Garnishes: Thinly slice the pear into matchstick-sized pieces. Separate the egg yolk from the white.
- Assemble the Dish: On a serving plate, place the seasoned beef in a mound. Make a small well on top and gently place the egg yolk. Arrange the pear slices around the beef.
Cooking Tips and Variations
- The key to a good yukhoe is the freshness and quality of the beef. Always use the freshest beef possible.
- For a spicier version, a small amount of Korean chili powder (gochugaru) can be added.
- Yukhoe is traditionally eaten immediately after preparing to enjoy its freshness.
Nutritional Information Yukhoe is rich in protein and low in carbohydrates. The dish is also high
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