Tender Yukhoe (Korean Beef Tartare)
How to Make Authentic Yukhoe at Home
Enjoy a special dinner with this homemade Yukhoe, made with fresh beef from the butcher. Complemented by crisp pear and a rich egg yolk, it’s a delightful culinary experience.
Main Ingredients- 1 pack fresh beef for Yukhoe (approx. 200-250g)
- 1/2 crisp Korean pear
- 1 fresh egg yolk
Yukhoe Seasoning Sauce- 3 Tbsp soy sauce
- 1 tsp minced garlic
- 2 Tbsp cooking syrup (or corn syrup)
- A pinch of salt
- 2 Tbsp sesame oil
- A pinch of black pepper
- 3 Tbsp soy sauce
- 1 tsp minced garlic
- 2 Tbsp cooking syrup (or corn syrup)
- A pinch of salt
- 2 Tbsp sesame oil
- A pinch of black pepper
Cooking Instructions
Step 1
When you visit a butcher, ask for ‘Yukhoe-yong’ (for Yukhoe) and they will slice the best cut for you. Typically, 200-250g is a good portion for two people.
Step 2
Lay the beef slices on a kitchen towel and gently press down to remove as much blood as possible. Removing excess blood is key to a clean flavor and odor-free Yukhoe.
Step 3
In a bowl, combine all the seasoning sauce ingredients and mix well until smooth. (3 Tbsp soy sauce, 1 tsp minced garlic, 2 Tbsp cooking syrup, a pinch of salt, 2 Tbsp sesame oil, a pinch of black pepper)
Step 4
Add the drained beef to the prepared seasoning sauce. Gently toss the beef to coat it evenly with the sauce. Be careful not to overmix, as this can break down the delicate texture of the meat.
Step 5
Peel the Korean pear, remove the core, and slice it into thin matchsticks (julienne). The refreshing crunch of the pear is a perfect contrast to the tender beef.
Step 6
Arrange the julienned pear attractively on a serving plate. Neatly pile the seasoned beef on top of the pear. Placing the pear at the base helps keep the beef in place and creates a beautiful presentation.
Step 7
Finally, carefully place a fresh egg yolk in the center of the Yukhoe. Your delicious and tender Korean Beef Tartare is now complete! For an extra touch, you can garnish with chopped pine nuts or chives.
