Maangchi's recipes by category:
Hello hello, everybody! : )
I’m happy to introduce Korean-style steak tartare to you! If you like raw fish, I am sure you will love this dish.
I tasted yukhoe for the first time in when I was in my second year of university in Seoul. Don’t ask me when! Just long time ago! ; ) A bar in the Jongro area of Seoul was famous for their rice wine and yukhoe. Most of their customers were university students. Their yukhoe was unbelievably delicious ! : )
Since I tasted the yukhoe, it became not only my favorite dish but also my specialty food. When I came back home, I tried to recreate the recipe through memory. Yes, garlic! There was a lot of garlic! The thin beef strips were in so garlic juice, my tongue was a little sore!
You don’t have to use as much garlic as I do in this recipe, but if you want to taste my yukhoe, you’ll have to do it my way. Got it? : )
When I lived in Missouri in the 1990s, I invited my Japanese friends over to my house for dinner. I made yukhoe and kimchi noodle soup for them. One of them went crazy when he tasted my food! He face broke out into a sweat because the noodle soup was pretty spicy for him, and he loved the yukhoe I made! He kept saying: “Delicious, delicious…”
Yukhoe is made with raw beef, so you’ll have to choose very fresh beef. Go to your butcher and ask for very fresh filet mignon (tenderloin) or beef flank steak that arrived in the store on that day. If your butcher says: “Our fresh beef comes on Wednesday,” then you’ll have to wait until Wednesday!
Enjoy the recipe!
½ pound of fresh filet minon (tenderloin) or fresh beef flank steak, Korean pear, soy sauce, honey (or sugar), sesame oil, garlic, ground black pepper, salt, sugar, roasted sesame seeds, and pine nuts.
Put it together:
Posted Wednesday, April 7th, 2010 at 11:37 am
Tagged: Cuisine, 육회, Korean recipes, Korean royal court cuisine, Meat, raw beef, raw food, sesame oil, Tartare, video recipe, yookhoe, yookhwe, YouTube recipe, Yukhoe
Enter your email address to be updated with Korean recipes, blogs, and food photos:
Copyright © Maangchi LLC.
All rights reserved.