Yukhoe - Korean Beef Tartare

Hand-cut beef, silky and tender, enhanced by toasted sesame oil and the crispness of pear. The egg yolk provides a smooth coating for every glossy piece of meat.

• Prep time: 25 min
• Cook time: 0 min
• Difficulty: Medium
• Calories: 580
• Protein: 40 g
• Carbs: 29 g
• Fat: 33 g

Ingredients

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

Instructions

1. Firm up the meat

   Place the beef tenderloin in the freezer for 20 minutes. The meat should become firm to the touch without freezing, allowing for a clean and precise cut without crushing the fibers.

2. Cut the beef

   Slice the meat into 3mm slices, then into regular matchstick-sized strips. The cut must be clean to maintain a pleasant texture.

3. Prepare the seasoning

   In a bowl, mix the minced garlic, soy sauce, sesame oil, honey, and pepper. The emulsion should be homogeneous and coat the back of a spoon.

4. Season

   Gently mix the meat with the sauce and sesame seeds. The meat should shine uniformly from the oil. Keep chilled.

5. Prepare the Asian pear

   Peel the Asian pear and cut it into matchsticks identical to the meat. Its grainy texture and abundant juice serve as a fresh, sweet base to balance the richness of the beef.

6. Plate

   Arrange the Asian pear sticks at the bottom of the plate. Place the beef on top and make a small well. Place the raw egg yolk in it. Finish with pine nuts and spring onion.

Chef's tips

• The meat must be perfectly fresh; ask your butcher for a well-trimmed piece of fillet or rump steak.
• Don't prepare the pear too far in advance; it oxidizes quickly when exposed to air.

Storage

Consume immediately after preparation. Does not keep.