Korean Steak Tartare with Pear & Perilla
Miij from Fruit & Supper's recipe for Korean steak tartare also known as yukhoe with crunchy pear and perilla oil.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fruitandsup.co.
Ingredients
- 14-16 oz high quality sirloin (about 1 lb)
- 3-4 garlic cloves, microplaned or finely minced
- 4 TBSP perilla oil (you can sub sesame oil)
- 2 TBSP soy sauce
- 1 TBSP salt
- 2 TBSP sugar
- 2 scallions, green parts only, sliced
- 1 tsp sesame seeds, crushed
- Cooked rice
- 1/2 Korean pear, sliced julienne
- 4 egg yolks (optional)
- Micro cilantro or pea shoots
- Unseasoned seaweed sheets, cut into small rectangles for serving
More Like This
Korean Steak Tartare Recipe | Epicurious
epicurious.com
Modern & Traditional Korean Yukhoe (Beef Tartare) Recipe
koreanfusionbbq.com
Korean Steak Tartare Recipe | Food Network UK
foodnetwork.co.uk
STEAK TARTARE | Recipes | Judy Joo
judyjoo.com
Yukhoe: Korean-Style Beef Tartare - Teresa's Recipes
teresasrecipes.com
How To Make Yukhoe, Korean Steak Tartare
foodrepublic.com
Korean Yukhoe Recipe - Raw Beef with Asian Pear | Tartare.org
tartare.org
Korean Steak Tartare (Yukhwe) - Subarashii Kudamono
wonderfulfruit.com