Korean Steak Tartare (Yukhwe) - Subarashii Kudamono
Created by Chef Judy Joo, this Korean-style steak tartare—known as Yukhwe—pairs tender, hand-cut beef with julienned Subarashii Kudamono Asian Pears for a dish
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 wonderfulfruit.com.
Ingredients
- 1 ½ cup (170g) Subarashii Kudamono Asian Pear, ripe, firm, peeled, cored and julienned, split
- 3 Tbsp (45g) lemon juice split
- 10 oz (280g) fillet steak, like sirloin or filet mignon (preferably prime), trimmed and diced
- 2 Tbsp (10g) thinly sliced scallions, sliced on an angle
- 2 Tbsp (30g) toasted sesame oil
- 1 Tbsp (5g) finely chopped shallots
- 1 Tbsp (10g) pine nuts, toasted
- 1 Tbsp (5g) finely grated lemon zest
- Sea salt and freshly ground black pepper
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