Korean beef tartare - Yukhoe - raw beef, lightly marinated
Rate this recipe!
| Prep Time | 20 minutes |
| Passive Time | 20 minutes |
| Servings |
people
|
Ingredients
- 600 g Beef sirloin, flank, top side or rump steak
- 1 tbsp Rice vinegar
- 2 tbsp Soy sauce light, korean or japanese
- 2 tbsp Sesame oil or 3 tbsp depending on quality
- 1 tbsp Gochujang paste
- 1 pc Garlic clove minced
- 1 tbsp Ginger minced
- 2 tbsp Sesame seeds roasted
- 5 tbsp Scallion or chives, finely sliced
- 1 tsp Black pepper freshly fround
Ingredients
|
Rate this recipe!
|
Instructions
- Mix together all ingredients in a bowl. Leave out meat and scallion
- Trim the beef from fat or sinew and cut it into small cubes or super thin strips using a sharp knife
- Add the beef to the marinade and mix gently. Put in fridge for 20 minutes.
- Place a chef’s ring onto a plate. Spoon the beef mixture into the ring. Pressing down on edges. Remove ring and serve scattered with sesame seeds and scallion.
- Note that a large variety of meet can be used. Important to use as dry meat as possible. Not straight out of vacuum bag or freezer.
Recipe Notes
Hoe can refer to various raw food dishes in Korean cuisine.
Yukhoe - beef
Mulhoe - cold raw fish soup
Cheonyeop hoe - abomasum or beef stomach
Deunggol hoe - beef stomach
Dugol-hoe - beef brain
Hoe gan - beef liver
Gaphoe - beef liver, kidney, stomach, and abomasum
Japhoe - beef liver, tripe, kidney and lean meat
Kongpat Hoe - beef kidney
Satae hoe - beef hanger steak
Soesim hoe - beef tendons
Yanggan hoe - beef tripe and liver
Yanghoe - beef tripe
Dongchi hoe - pheasant
Dangyuk-hoe - deer
Nogyuk hoe - venison
Sanjeo hoe - wild boar
Toyuk hoe - rabbit
Yangyuk hoe - lamb
Share this Recipe
Recent Comments