Recipe Yukhoe (Korean Raw Spicy Seasoned Beef with Asian Pear-Asian Steak Tartare) & Review of Korean Restaurant Guide Indonesia-Malaysia Application. This post is featured in I Love Korean Food Challenge as a collaboration event of Indonesian Food Blogger with Korean Food Foundation.
Who love Korean cuisine??? that’s one heck of a silly question because it’s too obvious to answer as “who doesn’t???” Korean Food Foundation launched Korean Restaurant Guide Indonesia-Malaysia Application on December 2014. Korean Food Foundation is an official, legally goverment registered civil institution which goals was promotion and expansion of Korean food through out the worlds. KFF impoved the image of Korea throughout better oppotunities for business related to restaurant, travelling and cultures. KFF advertises the excellence of Korean Food, both in the domestic and international food industries, develops, identifying the history and keeps the traditions, the cultural aspect and to discover, recover, sustain, and develop the original form of Korean Food.
Yes i love Korean food. I made my own Homemade Samgyetang (Korean Chicken Ginseng Soup Stuffed With Sticky Rice & Medicinal Herbs), Homemade Maeuntang (Spicy Fish with Vegetables Soup), Pajeon (Korean Scallion-Green Onion Pancake) and the most comforting and all favourite Jeonbokjuk (Korean Abalone Rice Porridge). Korean food spread throughout the word within it’s cultures, K-POP, K-Movies and also culinary. Thus, the booming of Korean Fever made Korean Restaurant Guide Indonesia-Malaysia is a great guidance for those who seeking for authentic Korean cuisine, beyond bulgogi, bibimbab, samgyetang kimbab, ttokpokki and many more. This application contains each all the best of selected 20 Korean restaurants menu review by culinary experts as Bondan Winarno and Alice Yong as the authors and testimonial of Wiliam Wongso and Lidia Poetry and many more. Korean Restaurant Guide ID-MY application is available in 4 languages; Indonesian, Malaysian, Korean and English with adjustable font size.
This Korean restaurant guide in Indonesia and Malaysia also available in a pocketbook which is a summaries of the main book to ensure it’s more easy to carry for.This Korean restaurant guide in Indonesia and Malaysia also available in a pocketbook which is a summaries of the main book to ensure it’s more easy to carry. Simply search for “koreanrestaurantguide” in playstore, there’s free application of Korean Restaurant Guide Indonesia-Malaysia in a iOS and Android platform smartphone. This application is also available in Pdf and E-Book in Korean Cultural Centre Indonesia website http://id.korean-culture.org.
The main page of this app have Indonesia and Malaysia logo that refers to each 20 alphabetically listed restaurant in Indonesia (Jakarta) and Malaysia (Kuala Lumpur). So, be ready for yummylicious experience, once you tab either Indonesia or Malaysia, it will bring you to the authentic Korean cuisine restaurants.
This is the preview of all selected and trusted 20 authentic Korean Restaurant, it’s kinda embarrased me because i honestly had only visited 4 of the 20 restaurants. I definitely gonna visit the other 16 authentic Korean Restaurants because i trust this appplication. The restaurants in this app must be passed a serial high standarts approval of their food, service, hygiene and interior design and location range from hundreds of Korean restaurant in Jakarta and Kuala Lumpur. In this app preview, all restaurant also well presented and photograph with it’s iconic entrance or bill board so you won’t be confused once you do your visit. You also can select the type of dining in the Korean restaurant; either bbq; casual, formal or family style dining.
Each authentic Korean restaurant had a short review or testimonials from diners about the restaurant and their favorite or signature dishes. The information also include restaurant restaurant address and phone number, business hours, seating capacity, and menu’s price range or estimated cost per person for a meal. The address refers to a GPS or google maps direction, while the estimated price also refers to a currency converter once you tab it. In Indonesia (Jakarta), the restaurant located in Dharmawangsa, Central Jakarta, Kapuk, Kuningan, Panglima Polim, Pejaten, South Jakarta, Kelapa Gading, Pantai Indah Kapuk and Lippo Karawaci.
The app also had an alphabetically listed 52 authentic popular Korean dishes that georgeously photograph, complete with the explation and description about the basic ingredients, how it made or prepared and how it taste lile completely in 4 languages. So if you really blind about Korean cuisine, you better be download this application right away, i means NOW guys. Come on, LETS INSTALL THE KOREAN RESTAURANT GUIDE INDONESIA-MALAYSIA, it’s free, it’s hips and damn delicious presented. This is all in recomended app of what you need to know about authentic taste of Korean cuisine in Jakarta and Kuala Lumpur. Many of DENTIST CHEF reader comes from around the world, don’t be hesitate, Korean Food Foundation also released restaurant guide in other major cities around the world; Los Angeles, New York & Atlanta (USA), Paris (France), Tokyo & Osaka (Japan), Qingdao, Yanbian & Shanghai (China), Bangkok (Thailand), Hanoi &Ho Chi Minh City (Vietnam),Hongkong, Sidney (Australia), Auckland (New Zealand), (Greece/Italy/Spain), (Austria-Belgium-Denmark-Netherland-Switzerland), Germany and many more, don’t forget to search “koreanrestaurantguide + Your City or Country” in Playstore.
Well, honestly i recommend this application to my fellow collegues and most of them are moslem. My moslem friends is a little bit concern about the halal-ness label on the restaurants and ask me about it, unfortunately halal-ness is not review or available on this app, even i personally can eat pork and have no problem with it but i suggest it’s better to add halal-ness label on the restaurants for helping our moslem friends.
Now were going to yukhoe recipe. Yukhoe [jukʰwe] is a variety of hoe (raw dishes in Korean cuisine), which are usually made from raw ground beef seasoned with various spices or sauces. It is basically a Korean steak tartare. Usually the most tender part of beef will be used; tenderloin or filet mignon. The lean beef is trimmed from it’s fat , sinew or silver skin, julienned, then mixed with seasoning soy sauce, sugar. The yukhoe seasoning or marinade usually contains; salt, sesame oil, minced spring onion, minced garlic, sesame seeds, honey, black pepper, and gochujang. The salted and spiced yukhoe marinate not only infused flavour, but also cured and preserved the raw beef by creates an salt ion solute-rich environment where the salted marinade osmotic pressure draws water out of microorganisms (bacterias & parasites) and slowing down their growth.
Julienned bae (Korean pear or Singo pear) are used. Raw egg yolk is usually added, either on top of the dish or served separately. Pine nuts may be added, as well.The shredded beef is then marinated in a mixed sauce of chopped spring onion, minced garlic, pepper, oil, honey, pine nuts, sesame, and salt.
Yukhoe or Korean steak tartare uses raw beef, freshness is the most important criteria. Freshly slaughtered preferred or it is recommended to use no more than one day after defrosting from the vaccum packed, and traditionally should not be aged more than one day after slaughtering. Regular Korean yukhoe customers are often patrons of trusted restaurants or butcher’s shops which have well-known, high-quality beef distributors, so no way making yukhoe with cheap clearance stock supermarket meat for sure. So i asked my butcher to save my beef tenderloin in a vaccum packed right after slaughtered and kept the meat in the freezer before i come to picked it up in the afternoon right after i come back from my clinic.
Raw beef can be contaminated with pathogenic bacteria and other parasites, the Enterohemorrhagic E. coli and Taenia Saginata flatworm being of particular concern. In April and May 2011, five people died and more than 35 people were hospitalised after eating yukke (Japanese spelling) made from beef not designated for raw consumption in various branches of a yakiniku restaurant chain in Toyama and Kanagawa prefectures, Japan, with enterohemorrhagic E. coli bacteria found in many of the cases, so don’t make your own yukhoe unless you strickly known the savety ways to prepare and made it. DO NOT TRIMMING/REMOVED ANY SILVER SKIN or sinew before sousvided the beef tenderloin, i’ll explained it later.
To reduce the risk of eating raw beef, i decided to sousvide or slowly pasteurized the beef in a low temperature to kill the pathogens. Sous-vide French for “under vacuum” is a method of cooking food sealed in airtight plastic bags in a water bath or in a temperature-controlled steam environment for longer than normal cooking times for p to 96 hours, in some cases; at an accurately regulated temperature much lower than normally used for cooking, typically around 50°C (131 °F) to 60 °C (140 °F) for meats and higher for vegetables. Since this is sort of-sousvide, the beef tenderloin is vaccum packed with ziplock manually without any vaccum machine bu simply submerged the ziplock package under water partially to remove the air pocket and then zipped the package silicone seal once the air removed.
I’m using my old rice cooker (warmer mode) for this sort of-sous vide cooking. As you can see from the photograph, my waterbath temperature was 51.8°C and it actually fluctuated from 50-52°C if i did’t put the lid, just perfect temperature for sousvide beef tenderloin for very rare or simply pasteurized it. The heat source is from the bottom of my rice cooker, so the temperature in the bottom and the surface of the the water bath is different with range about 0.5°C, so it’s necessary to flip it every 20-30 minutes to made it evenly pasteurized. Do not forget to submerged the vaccum packed beef tenderloin completely on the waterbath during the sous vide cooking, put some weight may help.
The sousvide beef tenderloin with ziplock package then transfered into ice water to suddently cooled and stop the pasteurization process. At this stage, the beef meat is needed to be kept in low temperature to prevent the pathogen microorganism from the enviroments contaminated the beef once it cooled and opened from the package. So, keep it cold before and during the serving.
This is the result of 2.5 hours sousvided beef tenderloin, seems pretty pale pinkis and not so appetizing right now, but wait until you slice the beef and see what happen after you pasteurized/sousvide it in 50C. There’s only a little bit of liquid drained out from the sousvide beef, which means the meat moisture is preserved. The sinew or silverskin that covering the beef tenderloin then peeled and all the discolored part of the sousvide beef then removed, you may use this part for other stif fry recipe, but it’s definitely not nice for making yukhoe or Korean style raw beef steak tartare, this is why i told you before to not trimming the beef before sousvide cooking.
Eversince my sousvide is definitely not to cook but to pasteurized it, so the result is raw beef but definitely savety to eaten raw, so i decide to use my old rice cookerfor making sous vide beef. My rice cooker can maintain the temperature about 50-52°C without putting it’s cover, just perfect to pasteurized the beef.FDA recomend to sous vide Raw Beef (Tenderloin) for makeing beef tartare in 50°C for at least 60 minutes and not more than 36 hours, eversince i want to maintain the “rawness” of the beef so i decide to sous vide it for 2 and half hours to let the inner core of the beef reach the target internal temperature for at least 1 hour. This sousvide beef tenderloin method also a confirmation of Ministry of Health, Labor and Welfare (MHLW) new regulations to require cooking the beef surface 1 cm deep to further reduce contamination after the enterohemorrhagic E. Coli death incidence.
Remember always keep the sousvided “raw” beef tenderloin cold, righ after the silverskin and all the discolored part removed, then clean and chilled wooden chopping board and knive uses for thinly julienned the beef tenderloin. I also put some ice water on a small glass bowl in the bottom of large bowl (used as a container the beef) to maintain the bowl temperature cold.
The yukhoe marinade then added into the cold julienned beef tenderloin and then let it marinate at least about 30 minutes in the fridge before served and mixed with other yukhoe compliments; Singo/Asian pear, sesame seed, pine nuts, scallion, and egg yolk
Yukhoe Recipe (Korea Raw Beef Tenderloin Steak Tartare with Korean Pear Salad) :
Ingredients:
- 500 grams Beef tenderloin
- 1 Korean Pear
- Pine Nuts, toasted
- White Sesame Seed, toasted
- Black Sesame Seed, toasted
- Egg yolk
- 3 bird eye chili pepper, finely chopped #optional
- Garlic Chives Blossom#optional
- Shilgochu (Korean chili strand or chili thread) #optional
Yukhoe Marinade:
- 3 cloves of minced garlic
- 3 red eye chilies
- 1 tbs of soy sauce
- 1 tbsp gochujang
- 1 tbs of honey
- 2 tbs of sesame oil
- and ¼ ts of ground black pepper
- 4 slices onion
- 4 spring onions
How to Make Yukhoe:
- Put beef tenderloin in a ziplock and remove the air pocket by partially submarging the package in a water.
- Put the beef tenderloin in a sous vide waterbath (or rice cooker) in 50 C for about 1.5 hours
- Put the sausvided beef in icy water to suddently stop the cooking process, keep it refrigerated.
- Trim away any sinew from the beef and thinly slice,pile a few slices at a time and cut into super thin strips.
- Place the beef in a cold large mixing bowl.
- Crush the garlic, peel and chop the ginger and crush the onion through a garlic press into a small bowl (or all in a pestle and mortar).
- Finely chop the spring onions and add to the bowl with the soy sauce, sesame oil, chilli powder and sugar and mix together. Add to the beef and mix well with a spoon
- Core and slice the pear into strips, remove the leaves from the Little Gem, wash and dry with a little kitchen paper or salad spinner.
- Divide onto four serving plates with a handful of Asian pear on each and the beef on top. Sprinkle with sesame seeds and top each serving with half a shell of quails’ egg filled with the egg
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Nice Mas… you keep your niche on this post also. Recipe. 😀 btw can I request a recipe mas?
Sure you can ask for recipe, resep apa mas ?
Kue coffee cheesecake. Hehe
Nice one..thanks Bang!
Regards,
Indonesian Foodblogger group
http://indonesianfoodblogger.com
Thanks mbak Anne
yummy!!
🙂
Now this is a better take to steak tartare
Yup, definitelt this asian version of steak tartare is suits better for my asian licking
Looks so good. Cracking pics my friend 😊
Give it a try my friend!
Your food always looks and sounds so good, and very different from what we have here. This beef dish reminds me of the Steak Tartare we had in Paris years ago, very good, and yours is very colorful also.
If you like steak tartare, i think you’ll definitely like yukhoe too
Nice post Dedy. Congrats for your involvement in the Korean food challenge. Your recipe is amazing, so much texture. Great-sounding app – looks really well-designed and easy to use. Glad Sydney is featured, hopefully Melbourne will be next on their list 🙂 We have a beautiful Korean restaurant near our house that fuses US-style cooking and Korean. An amazing combination. It’s here: http://themorethebetter.com.au/about-us/
Thanks Saskia, i think i can use your review once i visited Melbourne
Korean? My missus and my girl would love this – they’re into everything Korean. Had raw beef in slices at a Japanese place in NZ, served well-seasoned/marinated in some very nice sauce – stunning!
Never even know the japanese version of beef tartare before, tempting to try…
A dish that sounds tasty and is beautifully presented.
Thankyou Denise, you should give it a try….
That’s a very pretty creation.
Thanks….
Love your Yukhoe presentation. Great information on food safety.
Definitely, we should concern about it simply because nowdays generation had less strong immune system compare to the previous generation who lives without preservative and additivies
Your presentation is exquisite, congratulations on succeeding in this food challenge!
I can see this in a restaurant 🙂
Cheers
Choc Chip Uru
But before then, you should give it a try first, lol
🙂
Congratulations on getting featured in the food challenge! So exciting! I like beef and steak…but I don’t like steak tartare. I don’t know…I think it’s just the taste 🙂
that’s why you should try this asian style beef tartare Mabel
That looks yummy! Great post, thanks for sharing! ❤ – http://www.domesticgeekgirl.com
Thanks Gingi 🙂
Hi Dedy, love this combination, this is amazing!
please give it a try Cheri…
Dedy, you have an amazing talent with food. 🙂
Thankyou Linda
OMG we had this for dinner the other night and it was amazing! Thanks for the recipe, you’ve got great timing 😀
Glad to hear that Lorraine, i think i’ll come over to your place then, lol
I love using the flowers from my wild garlic which are slightly more pungent than the Garlic Chives Blossoms you have used here 🙂
Never had wild garlic before Tandy, tempting to try….
ya ampun langsung pake resep, dedy mah mang jagonya..
Gak papalah mbak diselipin resep sedikit, hehehe
iya juara ini diselipin resepnya, dan besok pengen bikin bibimbap, kesukaan tuh..
aku dah nyari hot stone bowlnya kemana2, gak pernah jodoh buat beli mbak…T_T
pake bowl biasa aja.. ntar kulihat kalu ke mart-nya korea ya..
iya mbak, nitip ya, sekalian sendok yang gagangnya panjang khas korea, ntar aku ganti duitnya asal jgn mahal2 amat, hehehe
iya ku ada sendoknya selusin, enak ganggangnya panjang gitu ya..
ntar kalo mampir lagi dibeliin deh..
I love the stylish presentation but as said before, we don’t eat beef, so no comments on the taste. Thanks for the infor on the Korean restaurants. I now have more choices on where to dine and enjoy Korean food.
Sorry for that my friend, i guess this recipe also suits with venisor or deer tenderloin too….
Thanks for this presentation of Korean restaurants Dedi! Great work!
Thankyou my friend….
I do love Korean food. We have a restaurant that opened up here recently, but I haven’t had a chance to try it yet.
Well then i guess you should try making this before visiting that Korean restaurant…
Looks amazing!
🙂
What a beautifully plated dish, Dedy. I’m sure it is equally great tasting.
Thanks Kare, give it a try and please install the app
What a lot of love, thought, and work you put into every dish. Great job!
Thanks Monica, please try the recipe and the application too
Wow! that dish looks fantastic! I wish I could taste it! 😀
You could try some and install the Korean restaurant guide, maybe you’ll find sone nearby
Love how they present the foods! Beautiful!
Thanks Angie, please try the app too…
Korean food is so popular in the USA now – you see lots of Korean dishes in restaurants. I do not know if it is all very authentic, but it IS delicious! =) Your dish looks beautifully presented, as always. YUM!
I think it’s popular around the world, please install the Korean restaurant guide it will direct you to the authentic Korean restaurant….
beautiful pictures, Dedy! I loved Korean food and your pictures making me crave for some Korean, today!
Come on, try the recie and install the apps
wow! Awesome pictures! I love Korean food! So tasty!
Yup, you should try some
This looks great although I haven’t tried eating raw beef yet. Gorgeous snaps, Dedy!
left the wrong link..
nope, i know it’s you thou, lol
well, i had that thought to just before i try to eat raw beef tartare, but eversince i know it’s properly prepared so i’m confident enought to eat it in the first place, but now i’m lovin it…..
Congrats on your involvement! This dish is amazing as always, beautiful presentation!
Thanks, lease install the aplication
OMG – another winner here – Dedy.
🙂 give the recipe and the application a try….
My husband would love this, because he loves steak tartare. And that app looks fab, too!
Definitely, give the recipe and the app a shoots Abbe…
I totally love Korean cuisine! My dad introduced me and I was hooked.
There is so much information in this one post, I love it.
please give the Korean restaurant guide app a try my friend…
Gorgeous presentation! Fabulous dish. 🙂
🙂 please try the app and the recipe guys…
This is one kicked up Steak Tartare! Love that Korean kick and the runny egg on top that really pulls this dish all together.
You know what, my first thought once i eaten french beef tartare the first time, Damn i wish i had some chopped bird eye chilies too to give it a lil kick, lol
i guess we had asian taste buds then….
Hi Dedy:)
I think it’s wonderful that Korean food is getting the world wide attention it deserves. When I lived in New York it was readily available. Unfortuntately where I live now it is not. I just have to attempt to make it at home when I crave it, lol…
I love the way you pasteurized the meat. What a novel idea. Better safe. Your dish looks as delicious as ever. I would feel safe just having a little taste.
Thank you so much for sharing, Dedy…
Yup, simply because Korean cuisine si simply damn delicious!!!
i wish you can install the application and give this recipe a try Louise…
I never have Korean food but I know I would love it!! I will have to try to make it at home.
Please install the apps too Ashley and let me know the result once you try the recipe…
Look delicious and beautiful!!
give it a try my friend….
Terrific recipe! My kind of food. And that app sounds wonderful — thanks.
You should try the appication, the Korean restaurant guide in Malaysia is quite awesome too my friend…
Lovely recipe and so beautifully plated.
Thankyou, give the recipe and the apps a try my friend…
Wow Dedy, you always come with amazing recipes…I yet have to try anything close to this…looks and sounds delicious!
Hope you are enjoying your week 🙂
Thankyou juliana, you should install the Korea rstaurant guide Japan then, it’s worthed..
fotonya keren jadi pengen makan juga…
mantap mas, salam kenal. ijin follow 🙂
Makasih mas, jgn lupa install aplikasinya ya
looks beautiful not sure about the raw meat though
it’s actuallt parteurized and free of germs and parasites Rebecca, don’t forget to install the application too…
ito, aku suka bgt loh dengan karya2 masakmu.. padahal aku cewek tp blm tentu bs buat bgt.. buatlah bukumu pasti banyak yg suka ito
Mauliate ito, pengennya juga bgitu sih….
Btw, jgn lupa install aplikasi Korean Restaurant 6uidenya ya….
itu u yg buat ito?
gak lah ito, aplikasinya yg buat Korean Food Foundation…
klo masakan indonesia ada aplikasinya ndak biar bisa masak aku ito
kalo masakan Indonesia, refernya ke blog aku aja ito, hehehe
haha iya betul betul
What a gorgeous and mouth watering dish. Didn’t know I can do my own pasteurizing at home! Thank you so much for sharing the method and I can’t wait to try this.
Thanks Amy, give the recipe and the application a try…
the Korean restaurant guide Tokyo was awesome too….
Hi Dedy,your posts and recipes are such a huge inspiration for us….we learn loads of new things every time we visit it….this salad looks absolutely beautiful ,elegant and delicious….a winner for sure,thanks 🙂
Thankyou Kumar, please try the recipe and the application too…
I enjoy appetizer like the one you’ve prepared & this looks like a teaser, Dedy! I usually use a flan ring for assembling my starters & yours look handy too 😀
thanks Mama Shirley, ypu should try the application too the Korean restaurant guide in Malaysia (KL) is awesome too
This is gorgeous. So awesome. I just did two Korean posts. I’m obsessed and it seems like you’ve caught the bug too 🙂
Thankyou Amanda, please try the pplication and the recipe too…
Dedy – the app looks wonderful, as does the yukhoe! I want to try the yukhoe, soon. We can easily get freshly slaughtered beef here, too. This is beautiful and I bet it tastes amazing, too!
Sure it is David, please try the recipe and the application….
Great app and I just love tartare, your recipe looks amazing
Give it a try Evelyne, the application is really that great
Wow this looks AMAZING!!!!
thankyou my friend, please install the application too…
What an incredible looking dish! Very stylish.
Thnkyou, please try the application too….
This looks totally wonderful. Love the plating for this dish.
Thankyou Ella, please try the recipe and the application…
Gorgeous! Artistically presented, definitely the first class. I love to mimic this plating sometime in future. Sounds so delicious too. I enjoyed the restaurant guide…it looks like very fancy Korean restaurant.
Sure it is, fell free to intall the recipe my friend….
the Korean reataurant guide Japan is awesome for sure!!!
Lidah ku kok kurang cocok ama masakan korea, masih rada2 aneh di mulut hahaha.
Eh kmrn temen ku pake aplikasi ini, dia korea banget yg di omongin co2 korea mulu hahaha
kan banyak tuh jenis masakan korea mas, pasti ada salah satu yg cocok klo dicobain smuanya,
jgn lupa install aplikasinya juga ya…
I worry about raw beef too and the sous vide idea is absolutely brilliant. I’m going to try that this week. I love these flavor combinations.
Yup, absolutely agree it’s better be save for what even entrer your digestive system Maureen,
please try the recipe and the application, let me know the result then….
Hi Dedy, yes, most of us love Korean food!!! My goodness! You are also real good in Korean recipes! Thumbs up to you and this yummy! Sorry for not blogwalking recently as have been quite occupied.
Regards 🙂
Thanks Ivy, please try the application too….
This tartar looks absolutely perfect!
Thanks, please try the apps too…
Your yukhoe looks amazing! Love your plating 🙂 I had it once at a Korean restaurant before, but was too scared to eat it all because after all it’s raw beef haha. Sous vide sounds like a perfect solution for making it at home though!
Thanks Von, you should try the recipe and the application too…
Wow! That raw beef looks fantastic! I can only imagine how it tasted – super delicious.. 🙂