Seasoned raw beef

Yukhoe 육회

Korean seasoned raw beef (yukhoe) is a delicious, fantastic totally unique dish: cool, garlicky, nutty, a little sweet and of course meaty! It makes for a great side dish for drinking. My recipe uses a lot of garlic, so plan in advance for garlic breath!

This recipe has been a favorite in my family for a long time. Over the years I’ve tried many different versions in restaurants and experimented with ratios, but I always come back to this one. I love the contrast between the strong garlic, sesame oil flavor, sweetness, saltiness, and cool beef.


Many Korean restaurants add an egg yolk to the middle of the plated dish, but I’ve never liked that method. I don’t alway want egg yolk on my yukhoe. But recently I’ve come to enjoy a yolk on the side, and this way you can ask your guests if they want a yolk of their own, instead of putting it on the dish for all to share. Give your family or guests a little freedom, let them dip their yukhoe in a yolk, if they like!

One of the keys to this dish is to buy fresh, good quality beef that’s tender and has almost no fat. I find it best to talk to my butcher directly and tell him I’m going to eat it raw, so he (or she) can recommend the most suitable cut.  If you can’t talk to your butcher, you have to be careful to buy the freshest you can get from a place you trust.


The other key is to make sure everything is cold. I keep my beef in the freezer for an hour or two before making yukhoe from it, that way it’s a little icy, easier to cut, and really cold when it’s mixed with seasoning sauce. Try not to handle it too much with your warm hands when you cut it, so it stays cold. I chill my serving platter too, by putting it in the fridge.


  • 8 ounces (226 grams) of fresh tender beef. Choose any tender cut of beef without fat: flank steak, filet mignon, round, etc.
  • ½ of a Korean pear (or 2 bosc or anjou pears)
  • 1 tablespoon sugar
  • 2 cups of cold water
  • 6 or 7 garlic cloves, minced
  • ½ of green onion, chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon of honey (or sugar)
  • 2 tablespoons sesame oil
  • a pinch of ground black pepper
  • 1 tablespoon sesame seeds
  • 7 or 8 pine nuts
  • 1 egg yolk per person (optional)



Get started

  1. Freeze the beef for 1 to 2 hours.
  2. Make the seasoning sauce by combining garlic, green onion, soy sauce, honey, ground black pepper, sesame oil, and sesame seeds in a bowl. Mix it well.yukhoe seasoning sauce

Soak the pear

  1. Mix 2 cups of cold water and 1 tablespoon sugar in a bowl with a spoon.
  2. Peel the pear and cut it into matchsticks. Soak them in the sugar water for about 10 minutes.soak pear
  3. Drain the pear sticks and dry with paper towel. Put them on a plate, clearing out a spot in the center to put your yukhoe.

Make yukhoe

  1. Take the beef out from the freezer and rinse it in cold running water. Pat dry with paper towels.
  2. Cut the beef into thin matchsticks and then Mix it with the seasoning sauce.mix yukhoe
  3. Place the yukhoe in the center of the plate of pear matchsticks.seasoned-rawbeef

Sprinkle with pine nuts and serve right away as a side dish for alcohol, or as a snack or appetizer. An optional egg yolk for dipping can be served to each diner.serving yukhoe

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  1. Hannah.Danesi Sydney My profile page joined 3/16
    Posted March 6th, 2016 at 1:48 am | # |

    Hi Maangchi, What are some other side dishes this can be had with?, planning on making it for dinner one night this week.

  2. AznJoeT My profile page joined 12/15
    Posted December 17th, 2015 at 10:06 pm | # |

    Wow, what a recipe!

    I’ve slowly transitioning to the mega-paleo caveman diet; carnivore basically. Raw meat.

    It’s a great diet but you really need to find unconventional recipes and I am glad I found this thread. I recently moved to San Fran and was wondering if anyone had any recommendations for a Halal?

    I’ve been asking locals for meat at local watering holes but haven’t found a decent place to by cuts yet.



    • Oxide California My profile page joined 2/15
      Posted March 3rd, 2016 at 6:09 pm | # |

      Go across the bridge … Oakland Halal for meats and Saba for very fresh halal chicken. Both in Oakland. I think there is a larger Muslim community in the East bay, and the Fremont area than there is in SF.

  3. 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~!

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


    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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