Korean Seasoned Raw Beef Recipe - Cooking Index
Korean Seasoned Raw Beef Recipe - Cooking Index
The first time I tasted this dish I was in the Woo Lae Oak Restaurant in Los Angeles. It was served ice cold, almost with ice flakes in the meat, and I was terribly impressed. Remember to keep the meat very cold.
Cuisine: Korean| 1/2 lb | 227g / 8oz | Very lean beef - flank steak or sirloin |
| 2 tablespoons | 30ml | Korean Barbecue Sauce - see * Note |
| 1 teaspoon | 5ml | Sesame oil |
| 1 teaspoon | 5ml | Sesame seeds - toasted |
| 1 | Garlic clove - crushed | |
| 1 | Egg yolk - in half shell |
* Note: Seethe "Korean Barbecue Sauce" recipe which is included in this collection.
Slice the beef across the grain into 1/8-inch thick slices. Cut the slices into julienne strips. Using a cleaver, chop the meat coarsely. Mix the meat with the remaining ingredients, except the egg yolk. Mound onto a plate and chill very well.
Serve with the egg yolk garnish sitting in its shell on top of the mound.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 07-08-1992 issue - The Springfield Union-News
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