Yookhwe (Korean Beef Tartare)
The Korean version of steak tartare, yookhwe is a delicious raw beef dish marinated in a sweet sesame soy sauce, served with asian pear and a raw egg yolk.
- Prep time
- 2 hr
- Cook time
- 1 hr 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 oz filet mignon (any lean beef)
- 1/4 Asian pear
- 1 tsp sugar
- 1 cup water
- sprouts/microgreens (optional (garnish))
- 4 tsp soy sauce
- 3 tbsp sesame oil
- 2 tsp honey
- 2 tsp sugar
- 1/4 tsp black pepper
- 1/8 tsp salt (or a tiny bit of msg)
- 1 garlic clove (minced)
- 1 green onion (chopped)
- 2 tsp crushed sesame seeds
Instructions
- 1
Choose a fresh and lean cut of beef (I used filet mignon) and put it in the freezer for a couple hours. It is super important that the beef is partially frozen- it tastes WAY better that way!
- 2
Mix the seasoning sauce ingredients together and set aside.
- 3
Cut the Asian pear into matchsticks and soak in sugar water to prevent them from browning.
- 4
Cut the partially frozen beef into strips or small cubes, then mix them into the seasoning sauce
- 5
Drain the pear and pat them dry, then add it on top of the beef along with an egg yolk and some sprouts. I used a mixture of alfalfa and radish sprouts. Yukhwe is traditionally eaten just like this, but I put it over a bed of rice to make a full meal out of it. You don't have to add rice.