Korean steak tartare (Yukhoe) from Korean Food Made Easy (page 114) by Caroline Hwang

  • toasted sesame oil
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  • spring onion
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute tenderloin steak for Chateaubriand steak, Fuji apples for Asian pears, grated Meyer lemon zest for grated yuzu zest, Meyer lemon juice for yuzu juice, and chicken egg yolks for quail egg yolks.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lotus root crisps (Yeongeon chips)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tenderloin steak for Chateaubriand steak, Fuji apples for Asian pears, grated Meyer lemon zest for grated yuzu zest, Meyer lemon juice for yuzu juice, and chicken egg yolks for quail egg yolks.

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