Korean Beef Tartare (Yukhoe)

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.

• Prep time: 25 min
• Cook time: 0 min
• Difficulty: Medium
• Calories: 529
• Protein: 44 g
• Carbs: 19 g
• Fat: 30 g

Ingredients

• 700 g Beef tenderloin ( cut into thin matchsticks )
• 4 tbsp Korean soy sauce
• 4 tbsp Sesame oil
• 2 tbsp Honey
• 4 piece Garlic ( very finely minced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 2 tsp Sesame seed ( toasted )
• 2 piece Egg ( yolk only )
• 2 pinch Black pepper ground
• 2 piece Nashi Pear ( peeled and cut into matchsticks )

Instructions

1. Meat and pear preparation

   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. Base seasoning

   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. Mixing and plating

   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.

Chef's tips

• 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.

Storage

Consume immediately after preparation. Does not keep due to raw meat and egg content.