Yukhoe (육회), a vibrant and intensely flavorful Korean beef tartare, is a dish that simultaneously thrills and challenges the palate. Its raw, finely chopped beef, seasoned with a dynamic blend of sesame oil, soy sauce, pear, and a touch of spice, delivers a textural and gustatory experience unlike any other. While the idea of raw beef might seem daunting to some, the meticulous preparation and precise balance of ingredients ensure a safe and undeniably delicious dish. This traditional Korean delicacy offers a glimpse into the country's rich culinary heritage, blending bold flavors with a surprising elegance.
Modern interpretations of Yukhoe have emerged, offering creative twists on the classic recipe while maintaining its core essence. Whether you're a seasoned culinary adventurer or a curious newcomer, this recipe provides a step-by-step guide to crafting both traditional and modern versions of this iconic dish, allowing you to explore the fascinating world of Korean cuisine. Ready to embark on this culinary journey? Let's dive into the detailed instructions!
Tools Needed
- Sharp Knife
- Bowl
- Plate
- Pan
- Paper Towels
- Spice Grinder
Ingredients
- Fresh Beef (Sirloin or Inside Round)
- Asian Pear: ½
- Green Onion
- Garlic: ¼ teaspoon (minced)
- Soy Sauce: 1 tablespoon
- Sesame Oil: 1 teaspoon
- Egg: 1
- Sesame Seeds
- Daikon Radish: 2 inches
- Kosher Salt
- Sugar: 1 teaspoon
- White Vinegar
- Mayonnaise: 3 tablespoons
- Dwenjang (Korean Soybean Paste): 1 teaspoon
- Leek: 2 inch piece
- Neutral Cooking Oil (Canola): 1 inch depth
- Sourdough Bread (or any bread)
- Butter
- Mirin: 1 teaspoon
- Salt & Pepper
- Kimchi Powder
- Flaky Sea Salt
Step-by-Step Instructions
Step 1. Prepare the Beef and Ingredients
- Clean the beef, removing excess fat and connective tissue. Place it in the freezer for 10-20 minutes to firm up.
- julienne the Asian pear and soak in cold water. Thinly slice the green onion.
- Slice the beef into ¼ inch thick pieces, then into strips.
- Dice the daikon radish, salt it, and let it sit for 20 minutes to release water. Then rinse and pickle in white vinegar.
Step 2. Marinate and Assemble Traditional Yukhoe
- Marinate the beef with minced garlic, soy sauce, and sesame oil.
- Arrange the marinated beef on a plate over the pear slices to resemble a bird's nest. Create a well in the center and place the egg yolk in it.
- Garnish with sliced green onion and sesame seeds.
Step 3. Prepare Modern Yukhoe Components
- Make the Dwenjang mayo by combining mayonnaise and dwenjang.
- Slice the leek thinly, separate into rings, and fry until golden brown. Season with salt.
- Toast the bread using butter.
- Slice the marinated beef into cubes (same seasoning as traditional, but add salt, pepper, and mirin).
Step 4. Assemble Modern Yukhoe
- Place the toast on the plate, top with the beef, pickled daikon, dwenjang mayo, and fried leek rings. Dust with kimchi powder, add green onions and flaky sea salt.
Read more: Spicy Crunchy Korean Stuffed Cucumber Kimchi (Oi-sobagi) Recipe
Tips
- Use fresh beef from a source you trust. Rinse and pat it dry before use.
- Choose a beef cut with some marbling but not too much fat. Cheaper cuts often have more flavor.
- A sharp knife makes slicing the beef easier.
Nutrition
- N/A
FAQs
1. Is it safe to eat raw beef in Yukhoe?
Yes, but only if you use high-quality, very fresh beef from a reputable source. Freezing the beef beforehand helps kill any potential parasites. If you're concerned, err on the side of caution and don't consume it.
2. What can I substitute if I don't have Asian pears?
A ripe, but firm, Bosc pear or even a very finely diced apple can work as a substitute. They won't be exactly the same, but they will offer a similar sweetness and texture.
Enjoy your delicious and authentic Yukhoe! Whether you opt for the classic or modern version, this Korean beef tartare is sure to impress. Now go forth and savor the bold flavors of this truly unique culinary experience.