Australian Grassfed Beef Yukke
- Prep time 30Min
- Cook time 20Min
- Technique Sous-vide
- Meat Beef
- Cut Rib Eye
- Serves 1
Are you ready for Yoo-Kay? Chef Roy Villacrusis introduces you to Yukke, an amazing dish from one of the hottest cuisines going, a crossover of Korean and Japanese flavors. Traditionally served raw, Roy cooks his sous-vide for the perfect temperature and texture. It's Australian grassfed beef with Gochujang, yuzu and honey. An Egg Yolk Sauce with Roasted Beef Fat and shaved cured egg yolks and "Tokyo Street Dust" takes it over the top.
Ingredients
- 8 ounces of Australian grassfed beef ribeye or flank steak
- ½ of a Korean (or Asian) pear
- 1 tablespoon sugar
- 2 cups of cold water
- 6 or 7 garlic cloves, minced
- 1 bunch of green onion, chopped
- 1 tablespoon soy sauce
- 1 tablespoon of honey
- 2 tablespoons sesame seeds
- a pinch of ground black pepper
- 1 tablespoon sesame oil
- 1 egg yolk per person (optional)
Method
Freeze the beef for 1 to 2 hours.
Make the seasoning sauce by combining garlic, green onion, soy sauce, honey, ground black pepper, toasted sesame oil, and sesame seeds in a bowl. Mix it well.
Mix 2 cups of cold water and 1 tablespoon sugar in a bowl with a spoon.
Peel the pear and cut it into matchsticks. Soak them in the sugar water for about 10 minutes.
Drain the pear sticks and dry with paper towel. Put them on a plate, clearing out a spot in the center to put your yukke.
Take the beef out from the freezer and rinse it in cold running water. Pat dry with paper towels.
Cut the beef into thin matchsticks and then Mix it with the seasoning sauce.
Place the yukke in the center of the plate of pear matchsticks.
Add the egg yolk on top, or on the side, depending on preference.
This is the basic yukke. From here, you can adjust to your liking.
Here are a few ideas:
- Placing shiso leaf on the bottom of the Asian pear matchsticks
- Season with a little yuzu juice to introduce a little aromatic acidity
- Sprinkle a little bit of grated cured egg yolk
- For some crunch, add fried rice paper with nori, dusted with Baechu (napa cabbage) kimchi powder.