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Hana Chung's Korean Beef Tartare

Hana Chung's Korean Beef Tartare

Hana Chung, the author of this recipe, has worked with a number of St. Louis restaurants including Byrd & Barrel and Juniper. Recently, Hana started a culinary project with her husband (Taylor Hamilton of Union Loafers) called Side Dish STL that explores the intersection between Hana's eastern-influenced and Taylor's western-influenced culinary backgrounds.

Serving: 1

Ingredients

  • 1lb. Lean beef 
  • 1 Tbsp soy sauce
  • 2 Tbsp sugar
  • 1/2 Tbsp Korean chili flakes
  • 1 Tbsp scallion, chopped
  • 1 Tbsp garlic, minced
  • 1 Tbsp sesame seeds
  • 1 tsp salt
  • 1/4 tsp pepper
  • Splash of fish cause
  • Splash of rice wine vinegar 
    Optional:
    • 1 Asian pear, julienned
    • 2 stalks scallions chopped
    • 1 Tbsp pine nuts crushed
    • 1 Tbsp salt
    • 1 Tbsp pepper
    • 1 Tbsp sugar 

       Steps:

      1. Place beef in freezer for 1 hour. Remove and slice into thin strips
      2. Mix beef and seasoning ingredients in a medium size bowl. 
      3. Serve beef arranged over pears. Garnish with chopped scallions and pine nuts. 

        Notes:

        This dish is traditionally served with a raw quail egg over the beef. Make sure that you get high-quality beef supplied by a trusted butcher!

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