Yukhoe with Rice Paper Chips - Korean Beef Tartare

Today, let's make Yukhoe 육회 – the Korean-style tartare at home.

We'll also pair it with some crispy rice paper chips for the perfect texture. Now you can recreate that authentic flavor you’d find at a restaurant in Seoul, right in your own kitchen.

Servings 2 people

Prep Time 5

Cook Time 15

Total Time 20

Print Recipe Pin Recipe

Equipment

1 deep wok pan
1 Mixing bowl
1 Paper towel
1 Knife & cutting board
1 scissors
1 Tongs

Ingredients

Beef

250 g ground beef

Seasoning Sauce

1 tbsp sugar
0.5 tbsp plum extract
0.5 tbsp salt
1 pinch MSG
0.5 tbsp minced garlic
2 tbsp sesame oil
0.5 tsp black pepper

Toppings & Sides

1/3 stalk green onion (green part only)
1 pinch sesame seeds
1 egg yolk
3 sheets rice paper

Instructions

Pat the ground beef dry using paper towels to remove any excess blood.
In a bowl, mix the beef with all the seasoning ingredients until well combined.
Cut each rice paper sheet into 4 equal pieces (quarters).
Heat oil to 160°C (320°F) and fry the rice paper until crispy. Set aside on a paper towel.
Finely chop the green part of the scallion.
Plate the seasoned beef in a serving dish.
Top with chopped scallion.
Add the egg yolk on top and sprinkle with sesame seeds.
Arrange the crispy rice paper chips around the yukhoe.