Korean Beef Tartar
|Sesame seeds||1 1⁄2 Teaspoon|
|Lean boneless beef||1⁄2 Pound, trimmed of fat (Such As Sirloin Or Top Round)|
|Soy sauce||4 Teaspoon|
|Minced fresh ginger||1 Teaspoon|
|Thinly sliced green onion with tops||2 Tablespoon|
|Ground hot red pepper/Cayenne||1⁄4 Teaspoon (Korean Variety)|
|Asian pear/Firm ripe european pear||1 Small|
|Lemon juice||2 Tablespoon|
|Lettuce leaves||4 , washed and crisped (Red Leaf Lettuce/ Butter)|
|Egg yolks||4 Small|
|Finely shredded carrot||3⁄4 Cup (12 tbs)|
|Finely shredded green cabbage||3⁄4 Cup (12 tbs)|
|Hot red pepper paste||1 Teaspoon (Korean Variety)|
Toast sesame seeds in a 6- to 7-inch frying pan over medium heat until golden, about 2 minutes, shaking pan frequently.
Crush with a mortar and pestle (or whirl briefly in a blender); set aside.
Cut beef across the grain into 1/4 inch slices; then cut slices into matchstick slivers.
Combine sesame seeds, soy, sugar, ginger, onion, and red pepper; mix with meat.
Cover and refrigerate for at least 1 hour or up to 4 hours.
Peel and core pear; cut into matchstick slivers and moisten with lemon juice.
Line 4 plates with lettuce.
Mound 1/4 of the meat mixture on each plate, make a well in the center, and slip in an egg yolk.
Arrange pear, carrot, cabbage, and a dab of pepper paste (if used) around meat.
To eat, mix egg yolk with meat; accompany with vegetables and pear.