How to Make Korean Yukhoe (육회): Korean Beef Tartare with Egg Yolk

Yukhoe (육회) is Korea’s version of beef tartare — a luxurious raw beef dish seasoned with sesame oil, soy sauce, pear, and topped with a raw egg yolk. It's traditionally served as an appetizer or special-occasion dish and is beloved for its delicate, clean flavors and buttery texture.

Yukhoe is often enjoyed at Korean BBQ restaurants or as part of celebratory meals. In this recipe, I’ll guide you through making authentic Korean yukhoe at home using high-quality beef and classic seasonings.

What Is Yukhoe?

Yukhoe (육회) literally means “raw meat” and is made using thinly sliced or julienned raw beef, typically tenderloin or sirloin, seasoned with a flavorful blend of soy sauce, sesame oil, sugar, garlic, and Asian pear.

Common accompaniments include:

Raw egg yolk (often served on top)
Julienned Korean or Asian pear
Toasted sesame seeds
Optional pine nuts or scallions

This dish is served chilled and eaten fresh. It’s considered a delicacy in Korean cuisine.

Ingredients (Serves 2)

200g beef tenderloin or sirloin (sashimi-grade or very fresh)
1/2 Korean or Asian pear (julienned)
1 raw egg yolk
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp sugar (or honey)
1/2 tsp minced garlic
1 tsp toasted sesame seeds
Optional: a few pine nuts, finely sliced green onion
Ice water (for rinsing beef)

How to Make Yukhoe – Step-by-Step

Step 1: Freeze and Slice the Beef

Lightly freeze beef for about 30–40 minutes to firm it up (not frozen solid).
Slice the beef thinly and then cut into matchstick-sized strips.

Step 2: Rinse and Chill

Briefly rinse sliced beef in ice-cold water to remove excess blood.
Drain and gently pat dry with paper towels.

Step 3: Season the Beef

In a bowl, mix soy sauce, sesame oil, sugar (or honey), garlic, and sesame seeds.
Add beef and mix gently by hand or spoon until evenly coated.

Step 4: Plate and Garnish

Arrange seasoned beef on a plate or shallow bowl.
Top with egg yolk in the center.
Garnish with julienned pear and optional pine nuts or scallions.

Tips for Perfect Yukhoe

Use only the freshest, high-quality beef: Buy from a reputable butcher.
Keep everything chilled: Yukhoe should be cold and refreshing.
Cut evenly: Thin, uniform slices give the best texture.
Serve immediately: This dish is not meant to sit around.

Safety Note

Raw beef should be sourced from a trusted supplier. Sanitize all surfaces, utensils, and wash your hands thoroughly. Pregnant women or individuals with compromised immune systems should avoid consuming raw meat.

Final Thoughts

Yukhoe is a true celebration of ingredients — clean, elegant, and delicious. If you’re a fan of beef tartare, this Korean version is sure to become a favorite. Try it at your next dinner party or special occasion and enjoy the balance of savory, sweet, and nutty flavors.

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저작자표시 (새창열림)