Tender and Fresh Beef Tartare: A Special Homemade Treat
Tender and Fresh Beef Tartare: A Special Homemade Treat
The Ultimate Beef Tartare Recipe: Easy and Delicious Korean-Style Yukhoe with Soy Sauce Marinade
Introducing a beef tartare (Yukhoe) recipe perfect for when you’re craving something delicious or need a sophisticated appetizer. With fresh, lean beef and a simple yet flavorful soy sauce-based marinade, you can easily create restaurant-quality Yukhoe at home. The harmony of crisp pear, savory sesame oil, and sweet sugar is exquisite, and a single egg yolk on top adds a luxurious creaminess. Get started now and enjoy this amazing Yukhoe right in your own kitchen!
Tartare Ingredients- 200g Korean Beef Round (lean cut like Hongdukke-sal or Udoon-sal)
- 1/2 Pear (choose a crisp and sweet variety)
- 1/2 Tbsp Minced Garlic
- 2 Tbsp Sugar (adjust to taste)
- 1 Tbsp Soy Sauce (use less if using soup soy sauce)
- 2 Tbsp Sesame Oil (for rich aroma)
- 1 Egg Yolk (for garnish)
- Pinch of Toasted Sesame Seeds (for added nuttiness)
Cooking Instructions
Step 1
The first step to making fresh and delicious Yukhoe! Ideal cuts for tartare are lean ones like beef round (Hongdukke-sal), eye of round (Udoon-sal), or silverside (Kkuri-sal). Today, we’re using 200g of tender beef round. For the freshest taste, it’s best to purchase it from a butcher who specifies it’s for Yukhoe or ask them to prepare it for you.
Step 2
Removing excess blood is crucial for maintaining the beef’s freshness and ensuring a clean flavor. Place the beef on a paper towel and gently press to absorb all the blood. Properly draining the blood helps eliminate any unwanted odors and enhances the natural taste of the beef.
Step 3
Now, let’s make the fantastic marinade that will give our Yukhoe its incredible flavor. In a bowl, combine 1/2 Tbsp minced garlic, 2 Tbsp sugar, 1 Tbsp soy sauce, and 2 Tbsp sesame oil. Stir everything together with a spoon until well combined. You can adjust the sugar to your preference, and using regular soy sauce (jin-ganjang) is recommended to avoid excessive saltiness.
Step 4
Pour the delicious marinade you just prepared over the fresh beef that you’ve thoroughly drained of blood. Make sure to prepare it so the marinade can coat the meat evenly.
Step 5
When mixing the marinade with the beef, it’s better to use chopsticks rather than your hands. Use chopsticks to gently and quickly toss the ingredients. This ensures the marinade is evenly distributed without clumping and prevents the beef from becoming mushy, preserving its tender texture.
Step 6
Prepare the pear, which will add a delightful crunch and sweetness to the Yukhoe. Take 1/2 a pear and slice it thinly and lengthwise into matchsticks. Slicing it not too thick will make it easier to eat with the beef. Using a crisp, sweet pear will further enhance the overall flavor of the Yukhoe.
Step 7
Arrange the julienned pear attractively on the serving plate, spreading it out to cover the bottom. This not only makes the dish visually appealing when the beef is placed on top but also helps keep the Yukhoe moist with the pear’s natural juices.
Step 8
Now, artfully arrange the marinated beef over the bed of pears. Finally, gently place a fresh egg yolk right in the center as a garnish. Breaking the yolk and mixing it with the beef will create an even creamier and richer taste. If you like, sprinkle some toasted sesame seeds on top for an added nutty flavor, completing your amazing Yukhoe! Enjoy your meal 🙂
