Tender Yukhoe with Crispy Gim Bugak and Poached Egg
Tender Yukhoe with Crispy Gim Bugak and Poached Egg
Gourmet Korean Appetizer: Making Yukhoe with Seaweed Crisps and a Perfectly Poached Egg
Inspired by an impressive appetizer served at a Korean bistro featured on Naver, I was particularly captivated by the unique combination of tender yukhoe (Korean beef tartare) and crispy gim bugak (seaweed crisps). This recipe allows you to recreate that delightful experience at home. We’ll also add a perfectly poached egg to elevate the dish to a whole new level of deliciousness. Prepare for a culinary journey that balances delicate textures and rich flavors.
Fresh Ingredients for Yukhoe- 500g of lean beef sirloin, thinly sliced for yukhoe
- 1 fresh egg (for mixing with yukhoe)
- 1 packet of commercially prepared gim bugak (seaweed crisps)
Special Seasoning for Umami- 1 Tbsp finely minced onion
- 1 Tbsp finely minced garlic
- 1 Tbsp finely minced green onion
- 1 tsp salt (or to taste)
- A pinch of freshly ground black pepper
- 1/2 tsp sugar
- 2 Tbsp sesame oil
- A pinch of sesame seeds
Poached Egg Ingredients- 1 fresh egg (for poaching)
- 1 liter of water
- 3 Tbsp white vinegar
- 1 Tbsp finely minced onion
- 1 Tbsp finely minced garlic
- 1 Tbsp finely minced green onion
- 1 tsp salt (or to taste)
- A pinch of freshly ground black pepper
- 1/2 tsp sugar
- 2 Tbsp sesame oil
- A pinch of sesame seeds
Poached Egg Ingredients- 1 fresh egg (for poaching)
- 1 liter of water
- 3 Tbsp white vinegar
Cooking Instructions
Step 1
Begin by preparing the star of the dish: the beef. For the best yukhoe, use thinly sliced lean beef sirloin specifically prepared for this purpose. If you have a larger cut, first carefully trim away any excess fat, then slice it thinly, about 2-3mm thick, against the grain. Thinly sliced beef allows the seasoning to penetrate beautifully, resulting in a more tender and melt-in-your-mouth texture.
Step 2
In a bowl, combine the thinly sliced beef with all the seasoning ingredients: minced onion, minced garlic, minced green onion, salt, pepper, sugar, sesame seeds, and sesame oil. Gently mix everything together with your hands, ensuring the seasoning is evenly distributed. Avoid overmixing or kneading, as this can toughen the meat. Let the yukhoe marinate for about 10 minutes to allow the flavors to meld.
Step 3
Place the seasoned yukhoe in the refrigerator to chill while you prepare the poached egg. To make the poached egg, bring 1 liter of water and 3 tablespoons of vinegar to a boil in a saucepan over high heat. Once the water is boiling and small bubbles start to form, reduce the heat slightly and use a spoon to create a gentle whirlpool in the water. Carefully crack one egg into the center of the vortex. The vinegar helps the egg white set quickly and maintain a beautiful shape.
Step 4
Allow the egg to poach for about 3 minutes, or until the white is set but the yolk is still runny. Gently remove the poached egg from the water using a slotted spoon and place it in a bowl of cold water to stop the cooking process and cool it down. Cooling the poached egg is crucial so that when it’s placed on top of the yukhoe, its residual heat doesn’t cook the delicate beef, maintaining the optimal temperature contrast.
Step 5
Now, it’s time to assemble and present your masterpiece! Carefully place the cooled poached egg on top of the chilled yukhoe on a serving plate. The runny yolk will beautifully coat the beef, adding another layer of richness. Finally, arrange the crispy gim bugak alongside the yukhoe. This unique combination of tender, savory beef, a luscious poached egg, and the satisfying crunch of seaweed crisps creates a truly memorable appetizer. Enjoy dipping the gim bugak into the yukhoe and yolk for an explosion of flavor and texture!
