The term yukhoe (육회, lit. "raw meat") refers to the traditional Korean beef tartare seasoned with a marinade.
Since the meat should be eaten raw, it is important that it is very fresh. Tartare should be served very cold, so keep the meat in the refrigerator until you have to use it (or even in the freezer for at least 15 minutes).
The recipe calls for the use of the nashi fruit, but you can supply it with a sweet and juicy apple.
- 1 thick slice of fresh beef fillet, washed in cold water and buffered
- 1/2 nashi (or red apple)
- 1 teaspoon of sugar
- 1/2 tablespoon of honey
- 1 tablespoon of soy sauce
- 1 1/2 tablespoon of toasted sesame oil
- 1 finely chopped spring onion
- 1 grated garlic clove (or even more according to your taste)
freshly ground black pepper
- sesame seeds
- 1 very fresh egg yolk
- Cut the apple into slices and then julienne quite large.
- Mix 1 glass of cold water with sugar in a bowl. dip the apple slices in there so that they do not oxidize. Keep it aside.
- Prepare the marinade by mixing in a bowl: garlic, spring onion, honey, soy sauce, toasted sesame oil, black pepper. Keep it aside.
- Cut the fillet into not too thin strips and pour them into the marinade. Mix carefully.
- Place the tartare on the serving plate. Pour the yolk over it. Garnish all inside with the well drained nashi julienne and serve immediately.