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Korean Pear & Yuzu Tartare with Toasted Pine Nuts

A refreshing, Michelin-inspired dessert highlighting the crisp texture of Korean Bae. This raw tartare is dressed in a vibrant yuzu-honey syrup and finished with the buttery crunch of toasted pine nuts and aromatic perilla.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dessert
Cuisine: Asian, Korean
Calories: 138
Ingredients Equipment Method Notes

Ingredients
  

Pear Tartare
  • 2 units Korean Pears Large, chilled (Bae)
  • 1 tbsp Lemon juice To prevent oxidation
Yuzu Honey Dressing
  • 2 tbsp Yuzu juice Fresh or high-quality bottled
  • 1.5 tbsp Acacia honey Or light clover honey
  • 1 tsp Ginger juice Freshly squeezed from grated ginger
  • 1 pinch Sea salt Fine grain
Garnish & Texture
  • 2 tbsp Pine nuts Lightly toasted
  • 1 tbsp Pomegranate seeds For acidity and color
  • 4 leaves Perilla leaves Or fresh mint, finely julienned

Equipment

  • 1 Chef's Knife
  • 1 Ring Mold 8cm diameter
  • 2 Mixing Bowls Stainless steel or glass

Method
 

Preparation
  1. Peel the Korean pears and remove the cores. Dice the flesh into uniform 0.5cm cubes (brunoise) to ensure a refined mouthfeel.
  2. In a chilled glass bowl, toss the diced pear immediately with lemon juice to preserve its ivory color.
Dressing
  1. In a separate small bowl, whisk together the yuzu juice, honey, ginger juice, and a pinch of salt until the honey is completely emulsified.
Assembly
  1. Gently fold the yuzu dressing into the pear cubes until every piece is lightly coated.
  2. Place an 8cm ring mold in the center of a chilled dessert plate. Fill the mold with the pear mixture, pressing down very gently with the back of a spoon to level the surface.
  3. Carefully lift the mold. Top the tartare with a scattering of toasted pine nuts and pomegranate seeds.
  4. Garnish with the julienned perilla leaves and serve immediately while the fruit is crisp and cold.

Notes

Korean pears are significantly juicier and crunchier than Western varieties; do not substitute with Bartlett or Anjou pears for this specific texture profile.