Wagyu Yukhoe
Premium A5 Wagyu beef tartare with Asian pear, pine nuts, quail egg yolk, and sesame oil. Finished with truffle shavings and gold leaf.
12 ingredients
7 steps
Ingredients
- 1200g A5 Wagyu beef fillet, finely hand-chopped
- 21 Asian pear, julienned
- 32 tbsp toasted pine nuts
- 41 quail egg yolk per serving
- 52 tbsp premium sesame oil
- 61 tbsp soy sauce
- 71 tsp sugar
- 81 tsp gochujang (optional, for heat)
- 91 garlic clove, minced
- 10Fresh black truffle shavings
- 11Edible gold leaf
- 12Toasted sesame seeds to garnish
Instructions
- 1Chill the Wagyu beef in the freezer for 15 minutes for easier slicing, then finely hand-chop into small cubes.
- 2Combine sesame oil, soy sauce, sugar, garlic, and a touch of gochujang to make the dressing. Gently fold through the beef.
- 3Julienne the Asian pear and arrange as a bed on the plate.
- 4Mound the dressed Wagyu tartare on the pear. Place pine nuts around and on top.
- 5Make a small well in the centre and nestle the quail egg yolk inside.
- 6Finish with fresh truffle shavings, a few flakes of edible gold leaf, and a sprinkle of toasted sesame seeds.
- 7Serve immediately, encouraging guests to break the egg yolk and mix through before eating.