Korean Beef Tartare (Yukhoe)
Ingredients
- 700 gBeef tenderloin (cut into thin matchsticks)
- 4 tbspKorean soy sauce
- 4 tbspSesame oil
- 2 tbspHoney
- 4 pcGarlic (very finely minced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 2 tspSesame seed (toasted)
- 2 pcEgg (yolk only)
- 2 pinchBlack pepper ground
- 2 pcNashi Pear (peeled and cut into matchsticks)
Method
Silky hand-cut beef seasoned with powerful sesame oil and sweet honey. The egg yolk provides an intense shine and a creamy texture that coats every bite.
- 1
Place the beef fillet in the freezer for 20 minutes to firm up. Slice thinly (2mm), then cut into regular matchsticks. Do not mince. Peel the nashi pear and also cut it into fine matchsticks.
- 2
In a mixing bowl, combine soy sauce, sesame oil, honey, finely minced garlic, and pepper. The toasted sesame aroma should be distinct and balanced with the saltiness of the sauce.
- 3
Gently fold the meat into the marinade. Add the sliced green onions and sesame seeds. Arrange the nashi pear sticks as a bed on the plate. Form a meat dome on top, create a small well at the peak, and place the raw egg yolk inside.
Frequently asked questions
How do you get this dish right?
- The meat must be impeccably fresh; ask your butcher for a center-cut fillet.
- Only mix the egg yolk at the moment of eating to maintain the meat's shine during presentation.
How long does this dish keep?
Consume immediately after preparation. Does not keep due to raw meat and egg content.
