This recipe is for an easy, quick and delicious Korean Beef Tartar. This recipe only requires a few key ingredients and 10 minutes of your time. Its both gluten, dairy & grain free and low carb. This dish is perfect to serve either as a starter, “share dish” or main course.
Are you into tartars? I love all kind of tartars. Im a huge fan of raw fish and seafood… but I actually have a hard time cutting raw meat. I really dont know why. But as soon as I’ve done it, Im all into the taste! Growing up I ate a lot of beef tartars since it’s a common dish in Poland. I wouldn’t say its a signature dish, but it is served in a lot of restaurants. But the best one was made by my uncle. I literally could dream about it… and how many kids dream of beef tartars? Ok, I’ve never been a “common” kid, always had special interests and liked odd tastes. At least for being a kid. Anyways, so my uncle introduced me to beef tartars, and OMG I just looooved them. So they really have a special place in my heart. Tatarts can be made with lot of different ingredients, and I think I’ve tried so man different ones. Both vegan, vegetarian, with fish and seafood.. but never made a beef one, until now. Maybe because I was afraid I would ruin the memory of my uncles amazing beef tartar. But in the end, I really had to give it a try. But I chose to make it a korean one. With lot of spices, intensive tastes, and some freshness from the pear on top. My judge was my boyfriend. He has never liked beef tartar… but literally licked the plate and said this was one of the best recipes I’ve ever made. Ok, I’ll take his review with a pinch of salt. But its still a great review, since the last time he tried it in a restaurant I had to eat it all by myself. Either way, this dish is great to serve either as a starter (making it smaller), a sharing dish or as a main course.
A few tips:
- Freeze the beef before using it. This will prevent it from having any bacterias.
- Preferably dice the meat very finely. Or according to your preferences.
- This dish can be prepared in advance. The longer the meat is marinated in the sauce the better.
- Don’t slice the scallions and pear until serving.
- The recipe is for two big (main course) or four smaller (starter) tartars
- I made a sriracha dip sauce to serve along, but its good to serve on its own or with some chili aioli.
Ingredients for this Korean Beef Tartar:
- Tamari or Japanese soya sauce (if not gluten free)
- Rice vinegar
- Sesame oil
- Furikake seasoning
- Plain yogurt
- Sriracha sauce
Other recipe you might like:
- Koreans Ssam
- Beetroot Tartare (Vegetarian & Low Carb)
- Asian Style Tuna Steak (Paeo, Keto, Low Carb)
- Scallop Carpaccio with Avocado Cream & Fish Roe
Korean Beef Tartar (Gluten, Dairy, Grain Free & Low Carb)
For the beef tartar
- 200 g Beef finely diced
- 2 tbsp Tamari or japanese soya sauce
- 2 tsp Rice vinegar
- 3/4-1 1/2 tsp Tabasco (depending on how spicy you like your food)
- 1 tsp Sesame oil
For the topping
- 1 scallion thinly sliced
- 1/2 Pear finely diced
- Furikake seasoning (or sesame seeds)
- Cilantro, to garnish
For the sauce (optional)
- 2 tbsp Plain yogurt
- 1-2 tsp Sriracha sauce
- 1/2 tsp Rice vinegar
- Dice the beef as thin as you can (or according to preferences, some like the pices smaller some larger). Add to a bowl.
- Add all ingredients for the beef tartar to the bowl and combine.
- Slice the scallion and dice the pears.
- Form small patties (four patties for a starter or two for a main course) and place the meat on plates and garnish with scallion, pear and furikake or sesame seeds.
- Combine the ingredients for the for sauce in a bowl (if using) and serve with the beef tartar.