Steak Tartare

Name: Steak Tartare (Yukhwe)
Cuisine: Korean
Ingredients: 1 small Asian pear or other firm but ripe pear, peeled, cored and julienned; 1 small Asian pear or other firm but ripe pear, peeled, cored and julienned; 3 tbsp fresh lemon juice; 280 g (10 oz) fillet steak (preferably prime), trimmed and diced; 2 tbsp thinly sliced spring onions (sliced on an angle); 1 tbsp toasted sesame oil; 1 tbsp finely chopped shallots; 1 tsp finely grated lemon zest; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 4 quail egg yolks (optional); Spring onions, thinly sliced on an angle; Handful of pine nuts, toasted; Dried chilli threads (silgochu); Dried chilli threads (silgochu); Lotus Root Chips (optional)

Yukhwe

Preparation info

Serves
4

Difficulty
Easy

Appears in

Korean Food Made Simple

By Judy Joo

Published 2016

About

Korean steak tartare differs from Western versions in that the beef is flavoured with sesame oil, pine nuts and Asian pear, which lends crispness, sweetness, and freshness. I think you’ll be pleasantly surprised. The beef is also usually cut into ribbons, but I like to dice mine. As with any meat that is to be served raw, use the best quality and freshest available.

Ingredients

Asia
Korea
Starter
Gluten-free

Ingredients

Method