Fig and Soft Jeonbyeong with Beef Tartare
Fig and Soft Jeonbyeong with Beef Tartare
[Fig Recipe] Fig Beef Tartare Served with Mil-jeonbyeong (Korean Crepes)
A delightful fusion of fresh figs and succulent beef tartare! Figs, long celebrated for their digestive benefits and anti-aging properties, bring a unique sweetness and moist texture to this dish. Instead of relying on expensive pears, figs lend their subtle sweetness and tender mouthfeel, creating a sophisticated appetizer reminiscent of fine dining. Serve it with delicate, savory crepes for an enhanced textural experience and a symphony of flavors.
Ingredients- 100g fresh beef (for tartare)
- 1.5 ripe figs
- 80g fresh onion
- 1 fresh egg
- Pinch of black pepper
- 15ml assorted seasoning for tartare (soy sauce, sugar, minced garlic, sesame oil, etc.)
- 200g all-purpose flour
- 1 cup (200ml) fresh milk
- Pinch of sesame seeds
- 20ml tartar sauce
- 1 egg yolk (for garnish)
Cooking Instructions
Step 1
Begin by preparing all your ingredients: rinse the fresh beef (for tartare), sweet figs, crisp onion, and egg. Having your ingredients neatly organized beforehand will make the cooking process much smoother.
Step 2
Peel the onion and mince it very finely. Finely minced onion will contribute to a smoother texture in the tartare and add a subtle sweetness.
Step 3
Pat the fresh beef dry with paper towels to remove any excess moisture. Then, cut the beef into bite-sized pieces suitable for tartare, trimming away any sinew or tough parts to ensure a tender texture.
Step 4
Take half of a fig, wash it, remove the stem, and mince it very finely. The minced fig will add a natural sweetness and a slightly chewy texture to the beef tartare.
Step 5
In a large bowl, combine the minced onion, minced fig, and prepared beef. Add the assorted seasoning for tartare (soy sauce, sugar, minced garlic, sesame oil, etc.) and gently mix everything together with your hands until well combined. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and deepen.
Step 6
Take the remaining whole fig, wash it, remove the stem, and slice it thinly, about 0.5cm thick. These fig slices will be used to beautifully garnish the beef tartare.
Step 7
To make the Korean crepes (mil-jeonbyeong), place the flour, egg whites, and fresh milk into a large bowl. Whisk them together until you have a smooth, lump-free batter. Using milk will result in softer and chewier crepes.
Step 8
Heat a non-stick skillet over medium-low heat. Lightly grease the pan with oil, then wipe it clean with a paper towel to remove excess oil. This step is crucial for preventing the crepes from sticking and achieving a thin consistency. Ladle a portion of the batter into the center of the pan and swirl the pan to create a thin, round crepe. Cook gently on both sides until lightly golden. Repeat until all the batter is used to create thin crepes.
Step 9
Once cooked, let the thin crepes cool slightly. Arrange them neatly, stacked, on a serving plate. Presenting them like delicate petals will make the dish even more appealing.
Step 10
Carefully shape the chilled beef tartare and arrange it elegantly on top of the stacked crepes. Handle it gently to maintain its form.
Step 11
Artfully place the thinly sliced fresh fig pieces over the beef tartare. The vibrant color and sweet aroma of the figs will complement the rich flavor of the tartare.
Step 12
Serve the smooth and savory tartar sauce in a small dipping dish alongside the tartare. Its tanginess adds a refreshing contrast.
Step 13
Finally, carefully place the egg yolk on top of the tartar sauce. Sprinkle the beef tartare with a pinch of sesame seeds for added texture and nutty flavor. Lightly dust the egg yolk with black pepper to finish. Your beautiful and delicious Fig Beef Tartare with Mil-jeonbyeong is now ready to be enjoyed!
