Yukhoe sushi is a fusion dish that combines the flavors of traditional Korean yukhoe raw beef steak tartare with the concept of Japanese sushi. The raw beef is marinated with pear, sesame oil, pine nuts, and garlic, then rolled into sushi with nori seaweed and rice.
Ingredients: 200g raw beef steak, finely chopped. 1 pear, peeled and grated. 1 tablespoon sesame oil. 2 tablespoons pine nuts, toasted and crushed. 2 cloves garlic, minced. 4 sheets nori seaweed. Sushi rice, prepared as needed.
Instructions: In a mixing bowl, combine the finely chopped beef, grated pear, sesame oil, crushed pine nuts, and minced garlic. Mix well. Place a sheet of nori seaweed on a bamboo sushi mat. Spread a thin layer of sushi rice evenly over the nori seaweed. Spread a layer of the beef mixture over the rice, leaving a small border at the top. Roll the sushi tightly using the bamboo mat, sealing the edge with a little water. Repeat with the remaining nori, rice, and beef mixture. Slice each sushi roll into bite-sized pieces using a sharp knife. Serve the yukhoe sushi with soy sauce and pickled ginger, if desired.
Prep Time: 20 minutes
Cook Time: 0 minutes
IPCACES 2016
