STEP 1/8
Korean beef is usually made of non-greasy kkuri, red bean sesame, and rump, and fresh meat without fat is the most important thing.
STEP 2/8
Cover the raw beef with a kitchen towel on top and bottom, press it to wipe the blood, wrap it, and put it in the refrigerator while preparing the ingredients
STEP 3/8
Pears with a sweet and cool taste go well with Korean beef. Peel the skin and slice the shreds, but not too thick to make the texture good
STEP 4/8
Put the blood-red Korean beef in a bowl and mix it evenly with sesame oil to coat the meat.
STEP 5/8
Season with salt, make a sweet taste with sugar, and add the amount according to your preference. Add minced garlic and mix lightly. Freshness is important in raw beef, so it is better not to season it too hard with sauce.
STEP 6/8
Add plenty of sesame seeds and mix them lightly again
STEP 7/8
It's better to season Korean beef tartare right away, but when you leave it, you can seal it to prevent air from entering and eat it refrigerated.
STEP 8/8
Put the pear around the plate and put a lot of yukhoe in the middle, press the middle to make a seat, and put it on top of the egg yolk.