cookware
- small skillet
- mixing bowl
- chilled serving dish
1 | To prep your mise en place, toast the pine nuts over medium heat in a small skillet. Toss for about 2 minutes until the pine nuts are fragrant and lightly browned. Reserve. Peel and cut the Korean (Asian) pear into matchsticks and reserve. Last, finely dice the beef with a sharp knife. Reserve in the fridge. |
2 | In the mixing bowl, whisk together the soy sauce, sesame oil, honey, garlic, and pepper. |
3 | Add the beef and stir to coat. You can also mix in a portion of the sliced pear if you wish at this point. |
4 | Transfer the beef to the chilled serving dish and garnish with the pine nuts and pear matchsticks. |
5 | Gently indent the top of the beef mound and gently place the yolk in the indentation. Serve the dish immediately. Mix the yolk into the meat table side. |
source: Marja Vongerichten's The Kimchi Chronicles
notes
Because I don't want to have to wash 2 separate cutting boards, I peel and cut the pear first, then I cut the meat. For extra credit, transfer the tartare into a ramekin then invert it onto the serving plate to give it some shape.