📝 About This Recipe
Yukhoe is a sophisticated Korean delicacy that celebrates the pure, unadulterated flavor of premium beef, elevated by the nutty aroma of toasted sesame oil and the refreshing crunch of Asian pear. Unlike its Western cousin, this tartare is seasoned with savory soy and honey, creating a perfect balance of sweet and umami notes. It is a luxurious appetizer that showcases the elegance of Korean royal court cuisine, traditionally served with a golden egg yolk to add a rich, velvety finish.
🥗 Ingredients
The Beef
- 300 grams Beef Tenderloin or Eye of Round (Premium quality, very fresh, and trimmed of all silver skin)
The Marinade
- 1.5 tablespoons Soy Sauce (Use a high-quality Jin-ganjang)
- 2 tablespoons Toasted Sesame Oil (Look for deep amber color for best aroma)
- 1 tablespoon Honey (May substitute with brown sugar)
- 1 tablespoon Garlic (Very finely minced)
- 1 tablespoon Green Onion (White parts only, finely minced)
- 1 teaspoon Toasted Sesame Seeds (Lightly crushed to release oils)
- 1/4 teaspoon Black Pepper (Freshly cracked)
- 1/2 teaspoon Gochugaru (Korean Red Chili Flakes) (Optional, for a tiny hint of warmth)
Accompaniments and Garnish
- 1/2 large Asian Pear (Bae) (Peeled and julienned into matchsticks)
- 1 large Egg Yolk (Must be pasteurized or from a trusted source)
- 1 teaspoon Pine Nuts (Gently toasted and roughly chopped)
- 1 small handful Microgreens or Perilla Leaves (For garnish and freshness)
👨🍳 Instructions
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1
Place the beef in the freezer for 30-45 minutes before starting. This firms up the muscle fibers, making it significantly easier to slice into clean, uniform strips.
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2
While the beef is chilling, prepare the Asian pear. Peel the skin and cut the flesh into thin matchsticks (julienne). Immediately soak them in a bowl of cold water mixed with a teaspoon of sugar to prevent browning.
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3
In a medium-sized chilled mixing bowl, whisk together the soy sauce, toasted sesame oil, honey, minced garlic, minced white onion, crushed sesame seeds, black pepper, and gochugaru until the honey is fully dissolved.
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4
Remove the beef from the freezer. Using a very sharp chef's knife, slice the beef against the grain into thin sheets about 1/8 inch thick.
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5
Stack the sheets and slice them again into thin strips (matchsticks). Aim for consistency so the texture is uniform throughout the dish.
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6
Gently pat the beef strips with a paper towel to remove any excess moisture or blood. This ensures the marinade clings perfectly to the meat.
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7
Transfer the beef strips into the bowl with the marinade. Using your hands (preferably with a food-safe glove), gently toss the beef to coat every strip. Do not overwork the meat to avoid warming it up with your hands.
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8
Drain the pear matchsticks and pat them thoroughly dry with a paper towel.
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9
To plate, arrange the pear matchsticks in a circular bed on a chilled serving plate, or pile them neatly to one side.
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10
Mound the seasoned beef in the center of the pear bed. Use the back of a spoon to create a small indentation or 'well' at the very top of the beef mound.
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11
Carefully place the raw egg yolk into the indentation. It should sit like a golden crown atop the meat.
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12
Garnish with the chopped pine nuts and a few sprigs of microgreens or thinly sliced perilla leaves around the base.
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13
Serve immediately while the beef is still cold. Instruct guests to break the yolk and mix everything together—beef, pear, and yolk—before eating.
💡 Chef's Tips
Always prioritize the highest grade of beef (sushi-grade or equivalent) and inform your butcher it is for raw consumption. Keep all your tools, including the mixing bowl and serving plate, in the fridge or freezer beforehand to keep the beef at a safe, refreshing temperature. Avoid using a food processor to mince the beef; the hand-cut texture is essential for the authentic mouthfeel of Yukhoe. If Asian pear is unavailable, a firm Bosc pear or a crisp Fuji apple can serve as a substitute, though Asian pear is preferred for its high water content and crunch.
🍽️ Serving Suggestions
Pair with a chilled glass of Soju or a crisp, dry sparkling wine to cut through the richness of the sesame oil and egg yolk. Serve with toasted seaweed (Gim) sheets for guests to wrap the beef and pear mixture in. Accompany with a side of hot, steamed white rice to transform the appetizer into a 'Yukhoe-bibimbap' experience. A side of light radish soup (Muguk) provides a warm, cleansing contrast to the cold beef.