Brief description before cooking :)
The beef tartare part uses a lot of red bean sesame meat, rump meat, and kkuri meat, but the texture of kkuri meat is the best.
If you want to make the seasoning strong, increase the amount of soy sauce and sugar.

First, prepare 400g of beef brisket.Usually, butchers give me a lot of red bean curd meat and rump meat, but I always buy it with curd meat because it has a more chewy texture

Please remove the blood with a kitchen towel.
It's a fresh area, so there's little blood, but it removes it quickly as if you're wiping the surface.
And refrigerate for a while!

Slice 1/2 of the pears thinly.
Half a pear is enough based on 400g of beef. lol

Beef tartare is a very temperature sensitive food, so if you put a stainless steel ball in the freezer and mix it with the sauce, it helps maintain freshness.

It's time to make the yukhoe sauce.
Put beef in a stainless bowl and 1T of minced garlic.

Then add 2T of soy sauce.
I tend to season mildly to preserve the original taste of yukhoe, but you can increase the amount of soy sauce and sugar and season it to your taste

Then add 0.5t of the flavored salt.

Add 1T of sugar, please.

Lastly, add sesame oil and mix it quickly. That's it!
Beef tartare sauce isn't that hard, is it?Haha
If you let it ripen in the refrigerator for about 30 minutes, the meat will be seasoned well, so you can enjoy it more deliciously.

Beef tartare is done :)
If you separate the egg yolk on top of the yukhoe, it looks just like it's sold outside.
Try yukhoe that you can easily make with alcohol side dishes for adults!