Ribbon Beef Tartare (Yukhoe)
Be prepared to immerse your taste buds in a symphony of flavors with this tantalizing Korean Beef Salad recipe. Thin strips of succulent fillet of beef marinated in a delectable blend of soy sauce, sesame oil, and Korean red chili powder come together with fresh ingredients like garlic, ginger, and spring onions. Presented atop crisp Little Gem lettuce leaves with slices of Asian pear and a crown of quails' eggs, this dish is sure to delight your senses and elevate your dining experience.
— Constant Cookbook
Ingredients
- 500g/1lb 2oz fillet of beef
- 4 garlic
- 15g/½oz fresh root ginger
- 4 slices onion
- 4 spring onions
- 4 tbsp soy sauce
- 1½ tbsp sesame oil
- 2 tsp gochugaru (Korean red chilli powder
- 2 tsp sugar
- 1 Asian ( nashi
- 2 Little Gem lettuces
- 4 quails’ eggs
Instructions
- Trim away any sinew from the beef and thinly slice. Pile a few slices at a time and cut into super thin strips. Place the beef in a large mixing bowl.
- Crush the garlic, peel and chop the ginger and crush the onion through a garlic press into a small bowl (or all in a pestle and mortar).
- Finely chop the spring onions and add to the bowl with the soy sauce, sesame oil, chilli powder and sugar and mix together. Add to the beef and mix well with a spoon.
- Core and slice the pear into strips, remove the leaves from the Little Gem, wash and dry with a little kitchen paper or salad spinner. Divide onto four serving plates with a handful of Asian pear on each and the beef on top. Sprinkle with sesame seeds and top each serving with half a shell of quailsâ egg filled with the egg.
Prep Time
PT30M
Yield
Serves 4
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