Yukhoe Korean steak tartare

Winner 2024

Ingredients

Yukhoe

400 grams Hanger steak, very finely chopped

2 tablespoons Gochujang paste

½ teaspoon Sesame oil

2 teaspoons Soy sauce

1 teaspoon Rice vinegar

1 teaspoon Honey

1 clove Garlic, finely grated

1 tablespoon Samphire, finely chopped

1 teaspoon Sesame seeds

½ Pear, cut into thin strips Cured egg yolks

4 Egg yolks

200 grams Fine granulated sugar

200 grams Sea salt Wasabi tempura shrimp

4 Wasabi tempura shrimp

Oil for frying Gochujang mayonnaise

4 tablespoons Mayonnaise

1 teaspoon Gochujang paste

This Gochujang Yukhoe by @vurigekolen is a fantastic variation on the classic French steak tartare. Gochujang Yukhoe is a Korean dish of raw beef (yukhoe = Korean steak tartare) flavored with gochujang: a spicy, slightly sweet fermented chili paste.

What goes into Gochujang Yukhoe?

Finely sliced raw beef (usually tenderloin, but in this dish Robert used Australian Wagyu hanger steak
Gochujang (spicy, umami)
Sesame oil & sesame seeds
Garlic & soy sauce
Often topped with a raw egg yolk. Robert went for cured egg yolk
Pear (Korean nashi) for freshness and crunch

Robert made this Korean steak tartare extra special by turning it into a surf & turf version. He topped it with a crunchy wasabi tempura shrimp and trust us, you’ll want this. Seriously impressive, right?

Preparation Yukhoe - Korean steak tartare

Start with the cured egg yolks. Mix the salt and sugar well and spread half of it over a shallow dish. Make four small wells and carefully place an egg yolk in each. Cover the yolks completely with the remaining salt sugar mixture and let them cure in the refrigerator for 1 hour, until firm but still slightly creamy. Carefully remove the yolks from the mixture, briefly rinse under cold water and gently pat dry. Keep chilled until use.

Then finely chop your meat and let it come to room temperature.

Yukhoe Korean steak tartare

For the yukhoe, mix the gochujang paste with sesame oil, soy sauce, rice vinegar, honey and grated garlic into a smooth dressing. Place the finely chopped hanger steak in a bowl and gently mix in the dressing so the meat glistens without losing its structure. Add the samphire, sesame seeds and pear and gently fold through. Keep the yukhoe chilled until serving.

Mix the gochujang with the mayonnaise and keep chilled.

Just before serving, heat the frying oil to 180°C. Fry the breaded shrimp until golden brown and crispy and let them drain briefly on kitchen paper.

Serving Yukhoe Korean steak tartare

Shape the yukhoe tightly on a plate using a ring. Carefully place a cured egg yolk on top and finish with a warm wasabi tempura shrimp.

Serve with the gochujang mayonnaise as shown in the photo below (the orange dots on the plate)

Yukhoe steak tartare

ENJOY!