(knife chopping)
(playful instrumental music)
- Hello everybody!
Today we are going to make yukhoe,
Korean-style beef tartare.
Beef tartare, raw beef.
Oh, you guys are so shocked?
Raw beef is very delicacy.
Koreans love this.
So whenever we make this yukhoe, everybody loves it,
if you can eat raw meat.
Yukhoe is cold, refreshing, and sweet,
and sesame oil, garlicky, really delicious,
special side dish.
I'm not cooking.
I'm just mixing.
When you make yukhoe,
first thing you have to keep in mind
is the fresh, fresh beef.
So how can you know the fresh beef?
You go to your butcher store,
ask, and talk to your butcher,
and tell him that you are going to make
beef tartare, so eating raw.
They are going to recommend some cuts of beef.
You can use cuts of chuck or round,
any part with no fat will be really good, and also soft.
It should be tender.
I bought chuck steak,
boneless chuck steak without fat.
And also when you make this,
it should be really, really cold.
Everything should be cold and clean.
When you serve this, also all your platter or plate,
everything has to be cold.
First, I'm going to take care of my pear.
Korean pear's inside is very white
and crispy and white and very soft.
That's why whenever I make yukhoe,
I always buy Korean pear.
But if it's not available, use any type of pear.
I'm going to cut this into matchsticks
and then soak in water.
I'm going to add some sugar so that
it's not going to be oxidized.
It's not going to turn brown.
This is around...
One tablespoon sugar and water.
(faucet water running)
I'm soaking the pear in sugar water.
(water swishing around bowl)
Cut this.
I'm going to use this half.
(peeling fruit skin with knife)
Peel the skin.
(peeling fruit skin with knife)
(knife chopping)
Cut this thin like matchsticks.
(knife chopping rapidly)
Next, garlic.
I use lots of garlic.
Seven cloves garlic.
(pounding knife on garlic)
(knife chopping rapidly)
I like to add lots of garlic when I make yukhoe.
Be ready for so garlicky breath.
Shouldn't make as breakfast.
Nobody would make breakfast, isn't it?
(knife chopping rapidly)
This is about two tablespoons of garlic.
Let's put the garlic here.
I like to use green onion.
Just only half.
(knife chopping rapidly)
Garlic and green onion
and then we are going to use soy sauce.
One tablespoon.
We need to add some sweet stuff.
One tablespoon honey
and ground black pepper, just a little bit.
Sesame oil, a lot of sesame oil.
I will use two tablespoons.
Look at that!
It looks delicious, isn't it already?
And then sesame seeds.
This is home-toasted sesame seeds.
I always keep these in here.
Always it has to be crunchy and around one tablespoon.
Mix this.
So tasty looking.
This is a little frozen.
This was vacuum packed.
(faucet water running)
Quickly wash.
And this.
And next is pear.
Strain.
(pear pieces swishing around colander)
And dry.
Nice.
This center, yukhoe is going there.
Okay, so we have to slice this beef so quickly.
(slicing meat with knife)
When you cut the beef,
always just don't try to touch this beef
with your warm fingers.
So we've cut this really thin slice, matchsticks.
Like this.
It's thin.
Your family or your guests are waiting right now
and then, "okay, I'm going to mix my yukhoe right now,
let's have!"
And then, mix.
(meat mixing around liquids)
Mm, shiny!
I know the taste.
I can expect the taste, what it tastes like.
(meat swishing around in bowl)
pine nuts.
Pine nuts are so pretty.
I just already removed all the tips. On the one side,
there are tips.
So remove this.
Just for better looking.
I'm reheating my bindaetteok
because bindaetteok and beer or any alcohol
and yukhoe, perfectly
go well together.
Great.
(egg being cracked)
Egg yolk.
The white thread looking, we said, egg thread.
A drop of sesame oil on egg yolk.
Today we made yukhoe,
Korean-style beef tartare.
This is my way.
I tried to make another different way,
but this is the way I always come back to my own way.
Before eating, you can
mix like this.
(utensils clanking on dishware)
I gotta drink beer.
Cheers, everybody!
Yukhoe, bindaetteok!
I have to drink beer.
Children, you guys should drink water, okay?
(slurping beer)
I made this egg yolk, only one portion.
But this is for four servings,
each person has one egg yolk.
(chopsticks clanking on dishware)
I'll just have some.
(chopsticks clanking on dishware)
Let me taste!
Mmm~
Sweet, garlicky, a little salty,
and texture is like rice cake
and cold and refreshing.
That's why many people love this yukhoe.
When you serve alcohol, Koreans are always eating.
We serve with some side dishes.
Yukhoe is a perfect side dish.
Let's dip in egg yolk.
Mmm~.
Delicious!
(giggles)
Cheers everybody!
We made yukhoe today!
Enjoy my recipe.
See you next time!
Bye!
(playful instrumental music)