Raymon Kim's Hanwoo Ribeye Tartare
Perfect harmony of tender Hanwoo ribeye and crispy potato fries
Ingredients needed 2 servings
Recipe
Cooking tips
- Avoid grinding the meat with a machine as it becomes mushy; always use a knife for better bite and texture.
- Thoroughly remove starch from the potato to ensure crispiness when fried—otherwise, they’ll turn soggy.
- Capers are salty and aromatic, so adjust salt seasoning accordingly based on the amount used.
Recommended for
- Those seeking a premium appetizer or bar snack for special occasions at home.
- People wanting a unique take on raw beef dishes beyond traditional Korean yukhoe.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Raymon Kim's Hanwoo Ribeye Tadaki
- Striker Chef's Hanwoo Tenderloin Steak
- Kang Leo's Hanwoo Steak Tartare
- Striker Chef's Avocado Beef Tartare
- Kim Milan's Beef Tartare
- Jung Ho-young's Spicy Beef Tartare with Bibimbap Noodles
- Ttukdak Hyung's Tartar Usamgyeop Sushi
- Kim Milan's Beef Tenderloin Poaching
- YOOXICMAN's Hanwoo Beef Tail Sukju
- Sung Anh's Ribeye Steak with Quinoa and Smoked Green Onion Garnish
