Tag: tartare

Sous Vide Korean Beef Tartare (Yukhoe)


So this dish may look like it has a funny name to non-Korean speakers, but if you’re willing to look past that (and maybe be a little more mature :P), you’ll see it’s incredibly delicious and doesn’t want any funny business.The low gentle heat of sous vide comparably mimics the texture of a traditional tartare while giving you some unconventional flavors. 

So rejoice and spread the Yukhoe (think “you-kweh”)–get the recipe here

Sous Vide Korean Read more

Yuzu Salmon Tartare with Sous Vide Pasteurized Egg Yolk

Cooktime: 1 hour sous vide

Serves 4


  • 1 8oz Sushi Grade Boneless, Skinless Salmon Filet
  • 2 Eggs – room temperature
  • 1 teaspoon Fresh Lemon Juice
  • 1 Tablespoon Yuzu Juice
  • 1 teaspoon Grapeseed Oil
  • 1 Tablespoon Minced Shallots
  • ¼ teaspoon Lemon Zest
  • ½ tsp Toasted Sesame Seeds
  • 1 tsp Salted Capers
  • Salt to taste
  • ½ cup Fresh Watercress


  1. Set up Nomiku water bath and turn temperature to 57ºC (135ºF).
  2. Put eggs into water bath to sous vide for 1
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Tuesday Tip: Pasteurize your worries away!

The wonderful thing about sous vide is that it does more than cook (or chill); it can also be your go-to machine for pasteurization. 

When you’re expecting, immune compromised, or just don’t enjoy eating things like raw meat, use Nomiku to pasteurize the meat and cook your proteins ever so slightly so you can still enjoy the same experience of eating it raw! 
This recipe below is a great example. It’s something we thought up for a lunch … Read more


Korean beef tartare. Some fruits like apple, pineapple, and pear have enzymes that break down meat. Yummy!

2012-10-21 14:52:57 GMTkorean tartare,hong kong,tartare,ScienceRead more