Korean seasoned raw beef (yukhoe) is a delicious variation of steak tartare. Raw beef is fantastic but has a bad reputation. A lot of people think that eating raw beef will make you sick. Like with any food, you have to be careful but if you follow these two rules, you will be safe: 1. Buy fresh, good quality beef that’s tender and has almost no fat. Talk to your butcher directly and tell him that you will be eating the meat it raw, so the butcher can recommend the most suitable and freshest cut. 2. Make sure everything is cold. Keep the beef in the freezer for an hour or two before and try not to handle it too much with your warm hands when you cut it, so it stays cold. This recipe is adapted from Maangchi, and it is really easy to make and even more tasty to eat. Start by freezing the beef for 1 to 2 hours. While you wait for the beef to be ready, making the liquid mix for the Yukhoe. Slice the green onion thinly and mince the garlics. Make sure that you mince the garlic finely. You can also microplane the garlics. Next, prepare the pears. Mix 2 cups of cold water and 1 tablespoon sugar in a bowl with a spoon. Peel the pears and cut it into matchsticks. Soak them in the sugar water for about 10 minutes. Drain the pear sticks and dry with paper towel. Put them on a plate, clearing out a spot in the center to put your Yukhoe. After two hours, start preparing the tenderloin steaks. Move fast so that you don't heat up the meat too much. Take the beef out from the freezer and rinse it in cold running water. Pat dry with paper towels. Trim off fatty parts and the silver skin. You want lean and tender beef without any fat. Cut the beef into thin matchsticks and then slice them to small beef cubes. Smaller is better but remember to move fast or chill the meat again before you continue. Make the seasoning sauce by combining garlic, green onion, soy sauce, agave honey, ground black pepper, sesame oil, and sesame seeds in a bowl. Mix it well. Mix the cut beef with the seasoning sauce. Mix it well again. When mixed, place the Yukhoe in the center of the plate of pear matchsticks. Sprinkle with pine nuts and add the egg yolk in the center of the Yukhoe. Serve right away.
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Mackerel is an oily fish but extremely rich in flavor. This is a super easy recipe adapted from Uchi - the cookbook. The richness of the Mackerel pairs perfectly with the acidity of the Sabazu and the freshness of the cucumbers. Start with preparing the preserved lemons. Slice the lemon thinly, and mix sugar and salt in a container. Toss lemons in the salt/sugar mixture and then place them in a vacuum seal bag. Pour remaining mixture in bag and vacuum seal. Preserve for a minimum of one hour. When finished, remove lemons from bag and keep refrigerated. Next step is to prepare the marinade for the mackerels. Mix wine rice and apple cider vinegar in a container and add the dried kombu. Set aside for later use. Next step is preparing the Sabazu broth. Slice the green onion thinly, white stalks only. Mix all the ingredients in a medium bowl. Refrigerate for later use. Rinse and clean the mackerels thoroughly. Filet the fish and remove any bones. There are great videos available on YouTube if you want to learn how to clean and filet mackerels. Placed the clean fillets, flesh side down, in salt. Make sure that the salt cover the whole side of the fish. Let the fillets cure for about 30 minutes. Rinse of the salt carefully. Place the Mackerels in a container and cover with the marinade. Let it soak for at least one hour. After the fish has been marinated, remove and place on clean towel. Optionally you can also score the skin side in a small criss-cross pattern for a better sear. Dice cucumber in medium sized dices. Also pick some fresh parsley that you will use to garnish the cucumber when plating. Use Italian parsley for best flavor. Season the fillets with a pinch of salt and black pepper. Either grill or saute in butter the mackerel fillets over medium-high heat. Sear with skin-side down first for about 1 minute. Then move to medium heat and cook until skin is crispy. Carefully turn the fillets and cook the fleshy side for another minute. Place 2 oz of Sabazu in a deep bowl and place the fillets in the liquid pool. Lay lemons wheels along the fillet in a row. Place cucumber along the other side and finish with some parsley. Serve immediately!!
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Cooking at home
In this section you will find recipes and food experiments that I have tried at home. Some successfully. Archives
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