Korean Steak Tartare
- Low fat
- Low calorie
- Fast recipes
- Easy recipes
An example of a nongrilled dish that uses the Korean Barbecue Sauce, Korean Steak Tartare (introduced to both the West and the East by the Central Asian Tartar people) is a common accompaniment to beer or soju, Korea’s most popular alcoholic drink. Use the freshest beef and eggs available. Koreans use raw pine nuts, but, if you prefer, you can lightly toast them.
Ingredients
- 1 small (Persian or pickling) cucumber or 3-inch/8 cm piece English cucumber
- Half Asian pear, peeled and cored
- 6 oz (175 g) beef tenderloin
- 2-1/2 tbsp (40 mL) Korean Barbecue Sauce
- 2 cloves garlic, thinly sliced
- 1 tbsp (15 mL) pine nuts
- 1 tsp (5 mL) toasted sesame seeds
- 1/2 tsp (2 mL) sesame oil
- 1 egg yolk
- Pinch Korean fine hot pepper or cayenne pepper
Preparation
Trim off ends of cucumber; cut in half crosswise. Thinly slice lengthwise and arrange on serving plate. Cut pear into fine julienne; place over cucumber.
Cut beef into julienne; mix well with Korean Barbecue Sauce. Stir in garlic, pine nuts, and sesame seeds and oil. Mound over pears. Top with yolk; sprinkle yolk with hot pepper. Mix at the table before eating.
Makes 6 servings.
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