Korean Beef Tartar Recipe
Ingredients
| Sesame seeds | 1 1/2 Teaspoon | |
| Boneless beef | 1/2 pound, trimmed | |
| Soy sauce | 4 Teaspoon | |
| Sugar | 2 Teaspoon | |
| Minced ginger | 1 Teaspoon | |
| Onion | 2 Tablespoon, thinly sliced | |
| 1/8 to 1/4 teaspoon Korean ground hot red pepper or cayenne | ||
| 1 small Asian pear or firm-ripe | ||
| European pear | ||
| Lemon juice | ||
| Red leaf or butter lettuce leaves, washed and crisped | ||
| Egg yolks | 4 Small | |
| 3/4 cup each finely shredded carrot and green cabbage | ||
| Korean hot red pepper paste (optional) | ||
Directions
Toast sesame seeds in a 6- to 7-inch frying pan over medium heat until golden, about 2 minutes, shaking pan frequently.
Crush with a mortar and pestle (or whirl briefly in a blender); set aside.
Cut beef across the grain into 1/4 inch slices; then cut slices into matchstick slivers.
Combine sesame seeds, soy, sugar, ginger, onion, and red pepper; mix with meat.
Cover and refrigerate for at least 1 hour or up to 4 hours.
Peel and core pear; cut into matchstick slivers and moisten with lemon juice.
Line 4 plates with lettuce.
Mound 1/4 of the meat mixture on each plate, make a well in the center, and slip in an egg yolk.
Arrange pear, carrot, cabbage, and a dab of pepper paste (if used) around meat.
To eat, mix egg yolk with meat; accompany with vegetables and pear.
Crush with a mortar and pestle (or whirl briefly in a blender); set aside.
Cut beef across the grain into 1/4 inch slices; then cut slices into matchstick slivers.
Combine sesame seeds, soy, sugar, ginger, onion, and red pepper; mix with meat.
Cover and refrigerate for at least 1 hour or up to 4 hours.
Peel and core pear; cut into matchstick slivers and moisten with lemon juice.
Line 4 plates with lettuce.
Mound 1/4 of the meat mixture on each plate, make a well in the center, and slip in an egg yolk.
Arrange pear, carrot, cabbage, and a dab of pepper paste (if used) around meat.
To eat, mix egg yolk with meat; accompany with vegetables and pear.
Chef
