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Thursday
Dec152011

Yukhoe Raw Beef, Korean Style

Raw meat has been gracing our table about once a week over the past few months. It has been a new “real food” experience for me, sort of; my husband and I have been sushi lovers since college. But moving to raw beef was a little intimidating. I started with basic steak tartare and ceviche, which both turned out well and was appreciated by my family. After that I started going through the raw meat section of Nourishing Traditions and seeking out other recipes online. I discovered that my body loves raw meat, I feel more vibrant after eating raw meat. The taste has a depth and richness that appeals to me, so much flavor is lost when you cook your meat as well as nutrients. If you are new to eating raw beef I suggest making sure that it is cut as thin as possible, then try to take small bites and allow the meat to slowly melt into your mouth. This recipe is adapted from Nourishing Traditions.

 

Yukhoe (Raw Beef, Korean Style)

6-8 green onions, finely chopped

1 ½- 2lbs grass fed beef skirt steak (frozen at least 14 days to eliminate possible parasites)

1 cup fermented soy sauce

¼ cup rice vinegar

1 inch piece raw ginger, grated

4 cloves of garlic, pressed (or mashed and finely minced if you do not have a garlic press)

1-2 tsp raw honey

3 Tbsp flax oil (traditionally sesame oil is used, but flax works wonderfully well and I don’t have to add anything to my shopping list that I will only use once in a while)

Dash of cayenne

2 Tbsp toasted sesame seeds

 First finely chop the green onions and place them in the bottom of a glass bowl. It is easiest to slice the steak if it is still a little frozen using a very sharp knife. Slice it as thin as you can, aiming for no larger than 1/8 of an inch, then cut it into julienne strips. Mix the meat and the green onions. Combine the remaining ingredients, except the sesame seeds, in a 2 cup measuring cup (or small bowl if you prefer) and whisk them together. Pour over your green onion and beef mixture. Cover and refrigerate for several hours. Right before serving toast your sesame seeds and sprinkle over the top.

 

This post is linked up to Kelly the Kitchen Kop’s Real Food Wednesday, The Nourishing Gourmet’s Pennywise Platter, and Food Renegade’s Fight Back Friday.

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