The best thing in foodie life is to enjoy what nature has to offer…in its very own natural form, even raw. Try this version of Korean beef tartare.
By Josephine Chan
In our culture, eating raw food is not an everyday affair. My first encounter with raw food was a platter of fresh, raw, perfectly sliced salmon and tuna sashimi, paired simply with nose-numbing eye-shooting wasabi and shoyu. I love it. I love the flavour – so fresh and fishy. I love the texture.
And ultimately, that kickstarted my love affair with raw food. Gradually, my taste bud expands to other seafood and also beef. Do you remember your first love affair? … ahem, I mean with raw food :) 
With beef, I always prefer mine medium rare – warm red in the middle and slightly firm. I get really annoyed when a restaurant can’t get this basic thing right – especially when it was a piece of damn good aged steak.
But sometimes, I don’t mind them all rare especially when dealing with high quality beef. Of course, it takes me a while to appreciate the act of eating rare beef. When it comes to this, steak tartare and beef carpaccio are the most common type of dishes served with rare beef. Although steak tartare is very much a European dish, I’ve decided to take a Korean turn with this dish and it turned out amazing!
Recipe is adapted from Our Korean Kitchen
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Sesame, Soy & Chilli Beef Tartare (Yukhoe)
- Total Time: 15 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Vibrant flavors and textures in this raw beef tartare. A sophisticated starter perfect for a special occasion.
Ingredients
- 7 oz (200 g) good quality beef fillet
- 1/2 nashi pear
- 2 quail eggs
- pine nuts
- 1/2 tsp black sesame seeds
- 3 tsp gochujang
- 1 1/2 tsp soy sauce
- 4 tsp roasted sesame seed oil
- 2 1/2 tsp honey
- 2 garlic cloves
- thumb of ginger
Instructions
- Place the beef in the freezer for 1 hour.
- With a sharp knife, slice the beef into fine thin strips and place them into a mixing bowl.
- Mix gochujang, soy sauce, sesame seed oil, honey, garlic, and ginger in a bowl until well combined. Then combine with the beef and mix well.
- Chop nashi pear into batons.
- Divide and arrange the pear batons on 2 serving plates.
- Place the beef on top of the pear strips.
- Scoop egg yolk and gently place on top of the beef.
- Scatter black sesame seeds and pine nuts around the dish before serving.
Notes
- For optimal food safety, ensure the beef is very fresh and high quality, and freeze it for at least 1 hour to partially freeze it before slicing thinly.
- To adjust the spice level, start with less gochujang and add more to taste. You can also use sriracha for a different chili flavor profile.
- Leftover tartare should not be stored; this recipe is best enjoyed immediately after preparation.
- Prep Time: 15 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 100g
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 12
- Carbohydrates: 10
- Fiber: 2
- Protein: 20
- Cholesterol: 100
Frequently Asked Questions
What type of beef should I use for Yukhoe?
For Yukhoe, it’s best to use high-quality, fresh beef, preferably tender cuts such as sirloin or tenderloin.
How do I properly prepare the beef for the tartare?
Make sure to trim any sinew and fat from the beef, then finely chop it into small pieces to achieve the desired texture.
Can I adjust the spiciness of the dish?
Yes, you can modify the amount of chili paste or chili flakes based on your heat preference, or add more sesame oil for a milder flavor.
