Korean beef tartare and apple-pear Nashi (육회)
Yukhoe Nashi Pear Korean Tartar (육회)
Ingredients
250 grams fresh beef tenderloin
½ Nashi pear (Its pulp is white, juicy and crunchy, with a sweet and pleasantly thirst-quenching flavour, totally different from that of pears)
1 tablespoon sugar
2 cups cold water
6 or 7 garlic cloves, minced
½ green onion, chopped
1 tablespoon soy sauce
1 tablespoon honey (or sugar)
2 tablespoons toasted sesame oil
1 pinch ground black pepper
1 tablespoon toasted sesame seeds
7 or 8 pine nuts
1 egg yolk per person
According to the 19th century cookbook Siuijeonseo (Hangul: 시의전서, hanja: 是議全書), thin slices of tender beef are soaked to remove blood before being finely shredded. The shredded beef is then marinated in a mixed sauce of chopped spring onion, minced garlic, pepper, oil, honey, pine nuts, sesame, and salt. Its dipping sauce, chogochujang (Hangul: 초고추장), chili pepper condiment mixed with vinegar and sugar) can be altered to taste, with pepper or honey.
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Yukhoe Nashi Pear Korean Tartar (육회)
Ingredients
250 grams fresh beef tenderloin
½ Nashi pear (Its pulp is white, juicy and crunchy, with a sweet and pleasantly thirst-quenching flavour, totally different from that of pears)
1 tablespoon sugar
2 cups cold water
6 or 7 garlic cloves, minced
½ green onion, chopped
1 tablespoon soy sauce
1 tablespoon honey (or sugar)
2 tablespoons toasted sesame oil
1 pinch ground black pepper
1 tablespoon toasted sesame seeds
7 or 8 pine nuts
1 egg yolk per person
According to the 19th century cookbook Siuijeonseo (Hangul: 시의전서, hanja: 是議全書), thin slices of tender beef are soaked to remove blood before being finely shredded. The shredded beef is then marinated in a mixed sauce of chopped spring onion, minced garlic, pepper, oil, honey, pine nuts, sesame, and salt. Its dipping sauce, chogochujang (Hangul: 초고추장), chili pepper condiment mixed with vinegar and sugar) can be altered to taste, with pepper or honey.