📝 About This Recipe
Yukhoe is a celebrated Korean delicacy that showcases the pristine quality of raw beef through a delicate balance of savory, sweet, and nutty flavors. Unlike its Western counterpart, this tartare is characterized by julienned strips of lean beef marinated in toasted sesame oil, garlic, and honey, served alongside crisp, refreshing Asian pear. It is a luxurious, melt-in-your-mouth experience that highlights the sophisticated simplicity of traditional Korean Royal Court cuisine.
🥗 Ingredients
The Beef
- 300 grams Beef Tenderloin or Eye of Round (high-quality, fresh, lean cut; partially frozen for easier slicing)
The Marinade
- 1.5 tablespoons Soy Sauce (use a high-quality Korean brewed soy sauce)
- 2 tablespoons Toasted Sesame Oil (premium deep-roasted variety)
- 1 tablespoon Honey (or substitute with 1/2 tablespoon of sugar)
- 2 cloves Garlic (very finely minced or grated)
- 1 tablespoon Green Onions (white parts only, finely minced)
- 1 teaspoon Toasted Sesame Seeds (crushed slightly to release oils)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Gochugaru (Korean Chili Flakes) (optional, for a subtle hint of warmth)
The Accompaniments
- 1/2 large Asian Pear (Bae) (peeled and julienned into matchsticks)
- 1 large Egg Yolk (pasturized, extremely fresh)
- 1 teaspoon Pine Nuts (for garnish)
- 1 handful Microgreens or Perilla Leaves (for plating aesthetics)
👨🍳 Instructions
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1
Place the beef in the freezer for about 30-45 minutes before starting. This firms up the muscle fibers, allowing you to slice the meat into precise, thin matchsticks without it tearing.
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2
Prepare the Asian pear by peeling it and slicing it into thin matchsticks (julienne). Immediately soak the pear pieces in a bowl of cold water with a pinch of sugar to prevent browning while you prepare the meat.
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3
In a small chilled mixing bowl, whisk together the soy sauce, toasted sesame oil, honey, minced garlic, minced white parts of the green onion, 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 knife, trim away any visible silver skin or fat. Slice the beef against the grain into 1/8-inch thick slices.
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5
Stack a few slices at a time and cut them into thin, uniform matchsticks about 2 inches long. Work quickly to keep the meat as cold as possible.
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6
Place the julienned beef into a large chilled bowl. Pour the prepared marinade over the meat.
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7
Using your hands (wearing a disposable glove is recommended), gently toss the beef with the marinade. Use a light touch to ensure every strand is coated without bruising the delicate meat.
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8
Drain the Asian pear matchsticks and pat them thoroughly dry with a paper towel.
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9
To plate, arrange the dried Asian pear matchsticks in a circular 'nest' or in neat rows on one side of a chilled serving plate.
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10
Mound the marinated beef in the center of the pear nest or neatly beside it. Create a small indentation (a well) at the very top of the beef mound.
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11
Carefully place the raw egg yolk into the indentation at the top of the beef.
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12
Garnish with pine nuts and a few sprigs of microgreens or thinly sliced perilla leaves for a pop of color and herbal aroma.
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13
Serve immediately while chilled. Instruct guests to break the yolk and mix it into the beef and pear right before eating for the ultimate creamy texture.
💡 Chef's Tips
Always source your beef from a trusted butcher and specify it is for 'Yukhoe' or raw consumption to ensure peak freshness. Do not over-marinate; the salt in the soy sauce will begin to 'cook' the meat and change its vibrant red color if left for more than 10 minutes. Keep all equipment—bowls, knives, and plates—chilled in the refrigerator before use to maintain the meat's temperature. If you cannot find Asian pear, a firm Bosc pear or a crisp Fuji apple can serve as a substitute, though the texture will vary slightly. Crushing the sesame seeds between your fingers before adding them to the marinade dramatically increases the aromatic quality of the dish.
🍽️ Serving Suggestions
Pair with a chilled glass of Korean Cheongju (clear rice wine) or a crisp Soju to cut through the richness of the beef. Serve with toasted seaweed (Gim) sheets for guests to wrap the beef and pear into small, salty bites. Accompany with a side of hot, steamed white rice to enjoy as a 'Yukhoe-bibimbap' if there are leftovers. A light radish sprout salad with a lemon-soy dressing makes a wonderful acidic contrast on the side. Provide extra gochujang on the side for those who prefer a spicier, bolder flavor profile.