Steak Tartare With A Korean Twist

Prep Time
Cook Time
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"The classic appetizer with a Korean twist! You can (and should!) use a lot of garlic and pump up the Sambal you to your heat-tolerance level. This is NOT a dish for the meek! Time does not include 30 minutes refrigeration time."

Original recipe yields 4 servings


  • Serving Size: 1 (490.1 g)
  • Calories 989
  • Total Fat - 77.6 g
  • Saturated Fat - 27.1 g
  • Cholesterol - 2658.4 mg
  • Sodium - 211.4 mg
  • Total Carbohydrate - 26.8 g
  • Dietary Fiber - 2.5 g
  • Sugars - 11.6 g
  • Protein - 44.8 g
  • Calcium - 371.1 mg
  • Iron - 8 mg
  • Vitamin C - 29.7 mg
  • Thiamin - 0.5 mg

Step 1

With a sharp knife on a clean cutting board, mince the beef aggressively. It should look like raw hamburger. Placer the minced meat in a clean bowl and refrigerate until very cold, about 30 minutes.

Step 2

Wash your hands VERY thoroughly and make sure the meat is cold. Using your hands, mix the pear, onion, garlic, Sambal, scallions, sesame oil, capers, pine nuts, parsley lemon zest and juice into the meat. Add kosher salt and freshly ground pepper to taste.

Step 3

Divide the tartare among four nice appetizer or salad plates. No need to get fancy and use a ring mold! Using a spoon, place 1 egg yolk on top of each tartare.

Step 4

In a separate bowl, dress the arugula leaves with olive oil, salt and pepper, then toss the leaves over each tartare. Serve immediately.

Tips & Variations

No special items needed.