Korean Beef Tartare Bibimbap
Quick answer
- Total time
- 25 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Raw beef sold for raw consumption, dressed with soup soy sauce, garlic, and sesame oil, sits over cooled rice with julienned Korean pear, shredded lettuce, and a pasteurized egg yolk.
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The pear adds sweet crunch against the soft beef. The beef is sliced thin against the grain on a sanitized board and knife kept apart from the produce, then mixed gently so the strands stay intact. The rice is cooled until it stops steaming, the beef goes on only right before eating, and nothing is kept as leftovers. A raw-consumption label and refrigeration lower the risk of food poisoning but do not remove it, so this bowl is not suitable for pregnant people, young children, older adults, or anyone with a weakened immune system; fully cooked beef is the safest choice.
Ingredients
Instructions
- 1
Keep 200 g beef sold for raw consumption at or below 4C.
Slice it thinly against the grain with a cleaned and sanitized board and knife kept separate from the produce.
- 2
Add 1 tbsp soup soy sauce, 1 tbsp sesame oil, and 1 tbsp minced garlic to the sliced beef, then mix gently without crushing it.
- 3
Peel 50 g Korean pear and cut it into thin strips.
Wash and drain 30 g lettuce, then slice it using tools that have not contacted the raw beef.
- 4
Cool 400 g rice promptly until it no longer steams, divide it between two bowls, and arrange the lettuce and pear around the edges.
- 5
Immediately before eating, place the seasoned beef in the center.
Add the 2 pasteurized egg yolks, one to each bowl, divide the remaining 1 tbsp sesame oil over them, and serve at once.
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