Yuk Hoe (Korean Beef Tartare)
A popular dish at our neighborhood Korean Restaurant; once served as their special of the day is now a regular item on their menu. This Yuk Hoe (Beef Tartare) fresh and lightly spiced flavored beef is traditionally served with Asian pears, cucumber and lettuce leaves.
1/2 lb. beef tenderloin or sirloin, trimmed of fat, 1/8-inch slivers
1 small Japanese cucumber, thinly sliced
1 small Asian pear
½ lemon, juice
2 small egg yolks, optional
2-3 tsp. Aloha shoyu, as desired
1 tsp. honey
1 tsp. ginger, peeled, grated
1 clove garlic, grated
½ tsp. koo choo jang sauce
1 stalk green onion, minced
In a mixing bowl; combine sauce ingredients; mix with meat. Refrigerate 1-2 hours, no more than 3 hours. Peel and core pear; cut into thin slivers. Place in a mixing bowl and toss with lemon juice. When ready for service; remove 2 tablespoons of pear and chop. Toss into beef mixture. Mound meat mixture onto serving plates. Make a slight indentation in the center. Top with optional egg yolk. Arrange pear and cucumber onto side of meat mixture. Serves 4-6.