Yukhwe

Yukhwe—pronounced “YOOKhway”—is the Korean version of steak tartare, though the traditional version is cut into long, skinny, stringier pieces, more like a rough julienne, rather than a steak tartare’s fine chop. I prefer the texture of small cubes in the French method of making tartare, but you can julienne yours if you prefer. The Asian pear is traditional, and some recipes call for pine nuts, though I like the tangy pop of fried capers. My father loved this dish when I was growing