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Eat & Drink

Originally published on Monday, 24th November 2008

What's for Supper


Korean Beef Tartare with Quail's Eggs


Serves 4 as a starter

I love Korean food and took a few cooking classes in New York with Korean chef Youngsun Lee, an alumni of the cult Korean fusion restaurant Momofuku.

During one of the classes, a Korean girl started telling me about of her mother's recipes for Korean steak tartare. Made from handcut beef, quail's eggs and sesame oil, it sounded absolutely delicious.


370 grams of flank or skirt steak, trimmed of all fat and sliced into thin strips
5 leaves of Chinese or Napa cabbage, thick trunks removed and finely shredded
1  small carrot, cut into julienne
2 spring onions, green parts cut finely on the diagonal and white parts thinly sliced
3 tbsp sesame seeds
2 large Hen egg yolks or 6 quail egg yolks
extra sesame oil for drizzling


2 cloves of garlic, finely minced
a one inch chunk of ginger, peeled and finely grated
80 ml Asian roasted sesame oil
4 tbsp soy sauce
2 tbsp Chinese sesame paste
4 tsp lime juice or cider vinegar
3 tsp caster sugar
sea salt
freshly ground black pepper


Place the sesame seeds in a dry frying pan over low-medium heat. Toast the seeds for 4-5 minutes, shaking the pan frequently until they are golden brown and fragrant.

Combine steak, cabbage, carrot, spring onion and half the sesame seeds in a bowl. Whisk together the dressing ingredients until well blended. Crack the egg yolks over the salad ingredients and pour over the dressing. Mix well until thoroughly combined. Taste and season with salt and pepper.

Divide between 4 plates and scatter with the remaining sesame seeds and a small drizzle of sesame oil. Serve immediately.

Next recipe…

Jennifer Klinec from Eat Drink Talk has kindly agreed to provide Urban Junkies readers with mouthwatering recipes and foodtips.

To learn more, classes at Eat Drink Talk are held in Jennifer's beautiful loft in Clerkenwell, packed with information and useful tips, and you'll get to sample all of the delicious dishes prepared during class.


by JK

In collaboration with Eat Drink Talk

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