Yukhoe (Korean Beef Tartare)

20250807 #breakfastdiary 1476, 25°C/mostly clear The same goes for cream tea. Follow the Devon method and spread cream then jam on your scone, and you get the harmonized taste of cream and jam soaking into the scone; follow Cornwall's order — jam then cream — and you get the full, distinct flavors of each on their own. (My breakfast diary — how to enjoy breakfast 8 times better) I paused for a second wondering whether to put the yukhoe on the bottom or the zucchini on the bottom. It was a lot like the cream tea debate over whether to spread jam and cream, or cream and jam, on a scone first. But really, you just eat it however brings out the flavor best for you. So today I settled on putting the denser yukhoe on the bottom and mixing everything together fairly evenly. A roughly 352kcal yukhoe with zucchini tossed in basil pesto on the side

1/5 zucchini, 1T basil pesto, (yukhoe) 150g eye of round beef, salt, sesame oil, minced garlic, a pinch each

1. Cut the zucchini into 0.5-1cm dice, add basil pesto, and mix well. There are many kinds of basil pesto, so adjust the seasoning and texture with salt or olive oil as needed. 2. Finely chop the eye of round beef and mix with seasoned salt, sesame oil, and minced garlic. 3. Pack the yukhoe from step 2 and the zucchini from step 1 into a ring mold. Finish with pepper.