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Seasoned raw beef

Yukhoe 육회

Hello hello, everybody! : )

I’m happy to introduce Korean-style steak tartare to you! If you like raw fish, I am sure you will love this dish.

I tasted yukhoe for the first time in when I was in my second year of university in Seoul. Don’t ask me when! Just long time ago! ; ) A bar in the Jongro area of Seoul was famous for their rice wine and yukhoe. Most of their customers were university students. Their yukhoe was unbelievably delicious ! : )

Since I tasted the yukhoe, it became not only my favorite dish but also my specialty food. When I came back home, I tried to recreate the recipe through memory. Yes, garlic! There was a lot of garlic! The thin beef strips were in so garlic juice, my tongue was a little sore!

You don’t have to use as much garlic as I do in this recipe, but if you want to taste my yukhoe, you’ll have to do it my way. Got it? : )

When I lived in Missouri in the 1990s, I invited my Japanese friends over to my house for dinner. I made yukhoe and kimchi noodle soup for them. One of them went crazy when he tasted my food! He face broke out into a sweat because the noodle soup was pretty spicy for him, and he loved the yukhoe I made! He kept saying: “Delicious, delicious…”

Yukhoe is made with raw beef, so you’ll have to choose very fresh beef. Go to your butcher and ask for very fresh filet mignon (tenderloin) or beef flank steak that arrived in the store on that day. If your butcher says: “Our fresh beef comes on Wednesday,” then you’ll have to wait  until Wednesday!

Enjoy the recipe!

Korean raw beef, yukhoe

 

Ingredients

½ pound of fresh filet minon (tenderloin) or fresh beef flank steak, Korean pear, soy sauce, honey (or sugar), sesame oil, garlic, ground black pepper, salt, sugar, roasted sesame seeds, and pine nuts.

Steak Preparation:

  1. Slice the beef into pieces ⅛ inch thin, and then cut it thinly again to make small match sticks. Keep it in the fridge.
    chopped beef
  2. Mix 2 cups of cold water with 1 ts sugar in a bowl. Julienne the pear into 1 cup’s worth of matchsticks. Add it to the sugar water to keep the pear from going brown.

Make sauce:

  1. Mix 6 cloves of minced garlic, 1 tbs of soy sauce, 1 tbs of honey, 2 tbs of sesame oil, and ¼ ts of ground black pepper in a bowl.

Put it together:

  1. Combine the beef with the seasoning sauce and 2 ts of sesame seeds.
  2. Strain the pear and place it on the bottom of a serving plate and add the seasoned beef over top.
  3. Sprinkle several pine nuts over top and serve as a side dish with rice or with alcohol.

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38 Comments:

  1. Zulumom Concord, CA My profile page joined 9/13
    Posted October 4th, 2013 at 1:10 pm | # |

    I made this last night and finally remembered to take a picture before indulging like I usually do! It was sooooooooooo delicious with Korean pear. Thank you so much for the recipe, Maangchi! The best part was the full flavor from garlic~!

  2. stonefly Olympia WA My profile page joined 11/11
    Posted December 19th, 2011 at 2:19 pm | # |

    Maangchi:

    Thank you so much for your wonderful recipes, especially Yukhoe. I have two questions:

    1. Have you ever made, or had, Yukhoe Bibimbap? I had this many times at a restaurant in Seattle WA USA, called Shilla, and it was wonderful. Served Bibimbap style with a raw egg on top. Each time I had it, I had to argue with them to serve it to me (I am not Korean heritage)! But delicious.

    2. Who does your music for your videos? Do you choose it? You have great selection of 80s New Wave (Altered Images, The English Beat, etc.). Just wondered.

    Thanks and Rock On! Maangchi Rules!

    Tom aka Stonefly

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