Recipes

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

  3. keiteu Korea My profile page joined 12/11
    Posted December 11th, 2011 at 9:30 pm | # |

    I don’t know if I know how to order the freshest beef in Korean… but maybe I will bring a co-worker to help me ^_^ I love Yukhwe!
    Maangchi, Do you think that Jongro restaurant is still there? Jongro is not far from me, I’d like to try and find it. You couldn’t have graduated more than a few years ago! ^_~

    • Maangchi New York City My profile page joined 8/08
      Posted December 14th, 2011 at 9:35 am | # |

      “Jongro is not far from me,..” oh you are living in Seoul! Thank you for reading my story about the yukhoe place. I don’t know if it’s still open. Ask some of your Korean friends if they know about that kind of place. If you find one, please let me know. : )

  4. Scorpio USA My profile page joined 10/11
    Posted October 28th, 2011 at 4:00 pm | # |

    my question is this..Can this dish make you sick because of the raw meat? Look very good thou…

    • themocaw United States My profile page joined 11/13
      Posted January 9th, 2014 at 4:23 pm | # |

      Apologies for the thread necromancy, but in case anyone new is reading this. . .

      Yes, raw beef can make you sick, but the risk is far, FAR lower than westerners seem to think. Those E.Coli incidents were generally due to factory-ground raw beef that was left in its ground state for a long time, and were left undercooked at the restaurant. If you take some basic precautions, you can avoid the risk of getting sick greatly (I’ve never gotten sick, despite all the times that I’ve eaten raw beef).

      1. Use the freshest meat. Maangchi suggests speaking to your grocer or butcher and only buying beef on the days when fresh meat arrives. As a rule of thumb, the more beef juices or “blood” you see swimming around in the packet, the longer it’s been sitting on the shelf: don’t use that for yukhoe, but pan-grill it up with a pat of butter and have a nice steak. Use the meat as soon as possible when you’re doing a raw application

      2. Don’t cut up the meat until it’s time to serve. Bacteria can’t grow deep inside the meat: they can’t penetrate the structure, so they mostly live on the surface. Keep the meat in one piece until just before serving. If you want, you can cut the surface off the meat and only use the interior portion to further decrease the risk of contamination. Don’t throw those bits away, though: marinate them in a little bit of Maangchi’s bulgogi marinade, cook it up in a frying pan, and serve it over a bowl of rice as a nice snack for the cook!

      3. Don’t let the raw meat sit at room temperature for too long a length of time. If you’re serving large amounts to a large number of people, prepare small batches and rotate them out regularly. I’ve never done this, but once per hour might be a good rule of thumb: make one batch, place a couple more filets in the freezer to firm up, take away any leftovers by the time you make the second batch (although I seriously doubt you’ll have leftovers, since this dish tends to go quickly. Again, so long as the beef isn’t completely spoiled, you should be able to cook any leftovers you don’t feel comfortable serving raw: so long as it’s thoroughly cooked, you should kill any bacteria that happen to have taken up residence.

      4. WASH EVERYTHING. Sterilize your cutting board (several web sites can teach you how to do this), don’t use the same cutting board for meat and vegetables, wash your knife and hands and mixing bowl, and make sure the plates and vegetables you serve this on are freshly washed. Reduce cross contamination: make sure that the equipment you use for making yukhoe ONLY gets used to make the yukhoe, and thoroughly wash them before you use it for anything else. This one VERY BASIC precaution can save you a ton of trouble!

      5. Your tongue and nose are actually very good indicators of whether or not food is spoiled: that’s what they evolved to do! (Much of the time, when people get sick from undercooked beef, it’s because the undercooked parts are hidden from the nose and tongue by the properly cooked exterior.) Smell and taste the meat before adding the seasonings and serving to your friends. It should taste clean, slightly metallic, and meaty. If it tastes bitter or spoiled, toss it out.

      I don’t mean to say that raw beef is perfectly safe, but then no food is: people have gotten sick from raw spinach and such. But the risks of eating raw beef are overblown in the minds of many Americans: many of those same Americans wouldn’t think twice about eating sashimi at a reputable restaurant, and yukhoe is much the same. Take basic precautions, and you can enjoy delicious steak tartares and yukhoes without having to spend long hours hunched over the toilet.

  5. Chris K. Germany, Aachen My profile page joined 1/11
    Posted February 1st, 2011 at 5:00 pm | # |

    MAAAAANGCHIII!!!! : ( *running to you while crying* I can’t watch this Recipe :'( because it says: ” This Video contains content from Sony Music Entertainment, this video is not avaiable in your country” Sh*t Youtube and Sony :(

  6. CCtea My profile page joined 1/11
    Posted January 8th, 2011 at 10:36 pm | # |

    I made this just 15 minutes ago and it was eaten all up! :(…. or :D So nyummy

    • Maangchi New York City My profile page joined 8/08
      Posted January 9th, 2011 at 7:53 am | # |

      wow, thank you very much for your update! Reading your post makes me feel like having yukhoe now. : )

  7. Kayla Baltimore, Maryland My profile page joined 11/10
    Posted November 22nd, 2010 at 6:16 pm | # |

    I remember when I ate this with my dad. I didn’t really like it, but I think it was the cut of meat. It tasted a little chalky and not very flavorful. He put more on my plate, though, saying “It’s good for you! Eat up!” I’ll have to make this myself and see if it comes out better.

  8. smartysigit My profile page joined 6/10
    Posted June 1st, 2010 at 9:07 pm | # |

    maangchi, when i ate this at a korean restaurant, they put some sweet spicy sauce on top and mix all together. i loveeee that spicy sauce, do you know how to make it?

    • Maangchi New York City My profile page joined 8/08
      Posted June 2nd, 2010 at 12:46 am | # |

      I don’t know what the sweet spicy sauce is. Please leave your question on the forum. Someone else may give you the answer. http://www.maangchi.com/talk/forum/general-discussion

    • vermi Korea & Indiana My profile page joined 10/10
      Posted October 11th, 2010 at 3:29 am | # |

      I don’t know if your question ever got answered…but the sauce you mention is chogochujang; it’s basically regular gochujang (hot pepper paste) mixed with a bit of rice vinegar and some sugar. Honestly, I prefer mine with ssamjang, because the chogochujang is too sweet!

  9. hihikatamari My profile page joined 5/10
    Posted May 6th, 2010 at 4:26 am | # |

    I remember on Dotch Cooking show, I remember they make Yukhoe bibimbap and I have try to find the recipe it and none of it seem very good, until I find yours Maangchi so thank you for this recipe and others because I never knew how much depth and cuisine there are are in Korea.

  10. soko2usa Minnesota My profile page joined 4/09
    Posted April 14th, 2010 at 7:04 pm | # |

    I have to ask this: yukhoe doesn’t keep well, does it? When you make it, you can’t save any for later or the beef will go bad? I haven’t had that problem (SO GOOD), but it’s hard to buy small amounts of beef.

    • Maangchi New York City My profile page joined 8/08
      Posted April 14th, 2010 at 8:22 pm | # |

      yes, it’s better to eat it right after mixing it with the sauce. But if you have leftover, keep it in the refrigerator and pan fry it later. What is it? It’s bulgogi! : )

      • soko2usa Minnesota My profile page joined 4/09
        Posted April 14th, 2010 at 9:48 pm | # |

        Lol! I actually did that with the last bit of my first yukhoe, and it became bibimbap.

        It’s horrible. I’m craving this now. I feel like a pregnant woman.

  11. PurpleBunneh Toronto, Canada My profile page joined 4/10
    Posted April 14th, 2010 at 4:09 am | # |

    Hi Maangchi, i’ve been following your recipes to make korean food for awhile now and this is the first time I decided to make a reply because I’m so happy that you have posted this recipe. I’m chinese but I’m addicted to korean food and I love cooking, I will definately give this a try.

    Quick question, when you mention in your post about freezing is a very important tip, is it purely for easier cutting of the meat or is there another purpose?

    Once again thanks for the recipe!

    • Maangchi New York City My profile page joined 8/08
      Posted April 14th, 2010 at 8:33 am | # |

      To kill any bacteria that may have remained on the surface of the meat.

      And another reason is that this dish should be served cold, so freezing 1 hour will keep the meat cold even though you mix it with the garlic sauce just before serving.

  12. GrooveFlare My profile page joined 4/10
    Posted April 11th, 2010 at 3:33 pm | # |

    Hi Maangchi,
    Thanks for posting this up. I’ve been always wanting to have this but none of the Korean restaurants at my place serves this.Just to ask, is the pear a 100% necessity or just something to add up? I’ve seen a few yukhwe that have a raw egg yolk on the beef, and is supposed to be mixed up with the raw beef. How come yours does not have the raw egg yolk?

    Thanks again for this wonderful recipe

    • Maangchi New York City My profile page joined 8/08
      Posted April 11th, 2010 at 7:24 pm | # |

      Yeah, that’s my recipe that you need to add pear and no egg yolk. If you want your yukhoe egg yolk on top, why not? Go ahead.

  13. dleehall South Plainfield NJ My profile page joined 9/09
    Posted April 10th, 2010 at 5:50 am | # |

    Party @ the sushi bar

    Yook Hwe was so good now i have to make it….

    http://www.youtube.com/watch?v=eREsvkj1RHQ

  14. Andrea Italy My profile page joined 1/09
    Posted April 8th, 2010 at 4:16 pm | # |

    What a beatiful recipe, Maangchi, thanks a lot for posting it!
    What I like of Korean dishes is not only the hot and spicy, but also that fat is often used with moderation (I need that!)
    You are so sweet when you say goodbye in the middle of the video and then smile while you’re eating your pear.
    Keep up the excellent work
    Love from Italy

  15. hyena319 NYC My profile page joined 6/09
    Posted April 8th, 2010 at 2:16 pm | # |

    Thanks for posting such a great recipe, but a word of caution.

    I would suggest using only Grass-fed Organic Beef if you live in the USA. Majority of American beef is fed corn which produces E-coli in our beef, if eaten raw can be deadly.
    One example of it in the news.
    http://www.nytimes.com/2009/11/03/health/03beef.html

    Watch the film documentary Food.Inc, which is very informative.

    Just eat organic and be safe. =)
    Don’t mean to be a downer but wanted everyone to stay healthy.
    Thanks again Maangchi. =)

    • Maangchi New York City My profile page joined 8/08
      Posted April 8th, 2010 at 11:13 pm | # |

      Thank you for the good info!

    • rXcanadensis Ottawa, ON My profile page joined 3/09
      Posted April 17th, 2010 at 2:54 pm | # |

      I have to disagree with you. Corn does not “produce” E. ooli. E. coli is a bacteria that lives in the intestine and though, finding E. coli in beef is the result of the meat coming in contact with the inner organs, especially the intestines of the animal during the industrial processing. This happens mostly to lower quality meat destined to be used as store-bought ground beef.

  16. altodemanila Manila, Philippines My profile page joined 3/10
    Posted April 8th, 2010 at 12:44 pm | # |

    Maangchi, you will put the Korean restaurants here out of business, because you keep posting recipes of my favourite dishes! Will try this very soon, I am almost always craving for this when I eat out…

    • Maangchi New York City My profile page joined 8/08
      Posted April 8th, 2010 at 11:12 pm | # |

      lol, I’m glad to know you enjoy my recipes!

      • altodemanila Manila, Philippines My profile page joined 3/10
        Posted April 9th, 2010 at 2:43 am | # |

        today is National Heroes’ Day, which I accidentally celebrated with Korean cooking, hahahaha – dukbokie, kaennip jangahji and miyuk muchim. it was also accidentally vegetarian…:)

  17. Maangchi New York City My profile page joined 8/08
    Posted April 8th, 2010 at 7:57 am | # |

    omg, Lainey posted her yukhoe photo! so fast! It looks so delicious! http://www.flickr.com/photos/47436403@N04/4500999869/in/pool-maangchi

    She says, “I was craving beef when Maangchi posted this recipe, so I immediately took her advice and called the butcher and asked when he gets beef in. He said Wednesdays, and that he just got some in an hour or so ago! I was so excited that I biked right over and started on my yukhoe. I had this for dinner with some very spicy kimchi, broccoli pickles, and a very cold beer :)”

  18. powerplantop Louisiana My profile page I'm a fan! joined 6/09
    Posted April 8th, 2010 at 1:22 am | # |

    The lettuce cups make for a great presentation.

  19. dleehall South Plainfield NJ My profile page joined 9/09
    Posted April 7th, 2010 at 11:30 pm | # |

    bahp jom joo-seh-yo :) lol

    Going to my favorer Korean restaurant for dinner tomorrow night i will have to try it.

    I think i seen it but it had an egg yoke served with the dish…

    I will post some pictures…

    Maangchi Rocks

  20. soko2usa Minnesota My profile page joined 4/09
    Posted April 7th, 2010 at 3:36 pm | # |

    I’ve never had steak tartare, but I’ve wanted to try it. This looks unbelievably good!

  21. laniekay Richmond, Virginia, USA My profile page I'm a fan! joined 9/09
    Posted April 7th, 2010 at 1:26 pm | # |

    Ohh, what beautiful presentation! I loooove beef tartare and will have to try this one soon. Thank you!

  22. Reinier Rotterdam, The Netherlands My profile page I'm a fan! joined 2/09
    Posted April 7th, 2010 at 12:02 pm | # |

    Yay, i had this in a restaurant once.
    It was just cut beef served on lettuce with sesame oil and topped with…. sugar!
    Way too sweet! This looks a lot better.
    Thanks for this recipy!


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