Seasoned raw beef / 육회 / Yukhoe (or yukhwe, yuk hwe, yukhe)
- Categories: appetizer, beef, cold, main dish, non spicy
- Made with: black ground pepper, endive, filet minon, garlic, honey, Korean pear, pine nuts, roasted sesame seeds, salt, sesame oil, soy sauce,
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- Music: 'I Could Be Happy' by Alternate Images
- Originally posted on April 7, 2010 at 11:37 am by and published in Cooking Korean Food with Maangchi - Book 3
346 people on YouTube like thisHello hello, everybody! : )
I’m happy to introduce Korean-style steak tartare (called “yukhoe“) to you! If you like raw fish, I am sure you will love this dish.
I tasted yukhoe for the first time in my life 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 my specialty food. When I came back home, I tried to reenact the recipe by remembering the taste. Yes, garlic! The thin beef strips were almost soaked in garlic juice that made my tongue 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 will have to follow the direction tightly. Got it? : )
When I lived in Missouri in the 1990s, I invited my Japanese friends to my house. I made yukhoe and kimchi noodle soup for them. One of my friends’ husband was going crazy when he tasted my food! He was sweating all over his face because the noodle soup was very spicy for him, and he loved the yukhoe I made! He kept saying “delicious delicious.”
Yukhoe is made with raw beef, so you will have to choose very fresh beef. Go to your butcher and ask for very fresh filet mignon (tenderloin) that arrived in the store on that day. If they say, “Wednesday our fresh beef comes!” Then you will have to wait until Wednesday! Freezing 1 hour is also a very important tip.
Enjoy the recipe!
Ingredients (for 4-6 servings):
380 grams (18 OZ) filet minon (tenderloin), Korean pear, soy sauce, honey, sesame oil, garlic, black ground pepper, salt, pine nuts, roasted sesame seeds, endive (or lettuce).
Steak Preparation:
- Rinse filet minon under a little cold running water and dry with paper towel.
- Wrap it in a cotton cloth and keep it in the freezer for 1 hour.
- In a bowl, add 2 cups of water and 1 tbs sugar. Stir it well.
- Peel a Korean pear and cut it into thin matchsticks (about 3-4 cups).
- Soak the pear strips in the bowl for 5 minutes. Then drain and set aside
Make sauce:
- Finely mince a dozen cloves of garlic. Put into a mixing bowl with 1½ tbs soy sauce, 1½ tbs honey (or 2 tbs brown sugar), 1/4 ts salt, 2 tbs sesame oil, and a pinch of ground black pepper. Mix well.
Put it together:
- Take the beef out of the freezer. Cut it into thin matchsticks, and mix with the seasoning sauce
*tip: you can add green lettuce on pear strips
- Sprinkle some roasted sesame seeds and pine nuts over top before serving.
How to serve:
You could use as an appetizer, a side dish with alcohol, or a main dish for a party.
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