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Korean beef tartare (yukhoe)
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Ingredients
- 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
Directions
- 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.
