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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.
Soak the pear
Posted Wednesday, April 7th, 2010 at 11:37 am
Tagged: Cuisine, 육회, Korean recipes, Korean royal court cuisine, Meat, raw beef, raw food, sesame oil, Tartare, video recipe, yookhoe, yookhwe, YouTube recipe, yuk hwe, yukhe, Yukhoe, yukhwe
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