Korean Beef Tartare with Asian Pear

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A close cousin of French steak tartare, Korean yukhoe is built on very fresh beef hand-chopped then quickly tossed with soy sauce, toasted sesame oil, garlic, and sweet Asian pear – the pear's natural enzymes lightly cure the surface while adding perfume and a gentle sweetness. Hanwoo, Korea's prized native cattle, contributes rich marbling and a clean, slightly sweet beef flavor that carries the dish. Plate and eat within minutes of seasoning, with a raw yolk crowning each portion.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 30 gFat
• 9 gSaturated Fat
• 15 gCarbs
• 2 gFiber
• 9 gSugar
• 36 gProtein
• 720 mgSodium
• 680 mgPotassium
• 80 mgCalcium
• 5 mgIron
• 8 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the Beef

• 1 lb (450 g) very fresh beef tenderloin, trimmed of all silver skin and finely hand-chopped just before serving
• 8 oz (225 g) very fresh beef sirloin or top round, finely hand-chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the Sesame-Soy Dressing

• 3 tbsp Korean soy sauce
• 1 1/2 tbsp toasted sesame oil
• 1 tbsp sugar or Korean rice syrup
• 2 cloves garlic, finely grated on a microplane
• 1 tsp finely grated fresh ginger
• 1 tbsp toasted sesame seeds, lightly crushed

For the Pear Slaw and Garnish

• 1 small Asian pear, peeled, cored, and finely diced
• 1/2 kiwi, peeled and finely diced
• 1/2 English cucumber, finely diced
• 2 tbsp pine nuts, toasted
• 2 scallions, thinly sliced on the bias
• 4 small egg yolks (from pasteurized eggs if preferred), separated
• 1 sheet roasted gim, snipped into thin threads
• Lettuce leaves, for wrapping (optional)

Directions

1. Place the chopped beef in a chilled stainless bowl and season with the salt and pepper; return to the refrigerator while you prepare the rest.
2. Toast the pine nuts and sesame seeds separately in a small dry skillet over medium heat, shaking often, until fragrant and just golden – about 2 minutes for the pine nuts; transfer immediately to a plate to stop the cooking.
3. In a medium bowl whisk together the soy sauce, sesame oil, sugar, garlic, and ginger until the sugar dissolves. Fold in the diced pear and kiwi; their enzymes do a brief, gentle tenderizing.
4. Pour the dressing over the chilled beef and fold it in with a spoon or clean hand using only 2 or 3 turns – overmixing turns the meat pasty and breaks down the silky texture.
5. Taste and adjust with a touch more soy for salt or sesame oil for fragrance; remember the egg yolk will mellow the final bite.
6. Mound the tartare into 4 chilled bowls using a 3-inch ring mold, or shape neat rounds with the back of a spoon; press a shallow well into the center of each.
7. Slide one egg yolk into each well, then shower the top with the diced cucumber, scallions, toasted pine nuts, and sesame seeds.
8. Fan a few extra pear slices around each bowl and finish with a pinch of gim threads for a salty, oceanic note.
9. Serve at once with lettuce cups on the side and small dishes of extra sesame oil and a few flakes of sea salt.
10. Provide chopsticks or a small spoon and tell guests to break the yolk and mix it in just before the first bite.

Cook’s Notes

• Buy the beef the same morning you serve it and use a butcher you trust – this dish lives or dies on freshness.
• Chill the mixing bowl and serving plates in the freezer for 10 minutes before plating to keep the meat glossy and cool.
• Add the pear and kiwi only at the last moment; their enzymes will turn the meat mushy if it sits longer than 5 minutes.
• For a milder aromatic heat, swap the fresh garlic for a thread of finely sliced raw shallot.
• If you are cautious about raw yolks, separate the eggs just before plating and serve the yolk on the side so each guest can decide.

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