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Korean beef tartare (yukhoe)
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20 ounces (567 g) beef tenderloin, center cut
1/4 cup (60 ml) soy sauce
1 tablespoon (15 ml) sesame oil
1 tablespoon (15 ml) honey
1 tablespoon (15 ml) minced fresh ginger
2 garlic cloves, minced
4 green onions, finely sliced
2 tablespoons (30 ml) gochujang chili paste
1 Asian pear, cut into matchsticks
4 quail eggs, yolks
1/4 cup (60 ml) white sesame seeds, toasted
Cut beef into 1/4-inch (.75 cm) slices. Stack slices and cut again into ribbons.
In a mixing bowl, make a dressing by whisking together soy sauce, sesame oil, honey, ginger, garlic, half of the green onions and gochujang chili paste.
Combine the dressing with the beef ribbons.
Arrange portions of Asian pear matchsticks on plates, top with the dressed beef.
Garnish with yolks, sesame seeds, and remaining green onions. Serve cold.
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