Yukhoe (Korean Beef Tartare)

yukhoe or korean beef tartare on plate with spoon on the side

5 from 2 votes

Indulge in the mouthwatering flavors of Yukhoe, a raw beef dish also known as Korean Beef Tartare that's incredibly delicious and aromatic. Tender, icy-cold raw beef is seasoned with sesame oil, soy sauce, garlic, and Korean pear. Served on top of rice with an egg yolk on top, it's the perfect balance of texture with a rich umami taste in every bite. A delightful delicacy that is so indulgent!

Prep Time15

Freezing Time2

Course: Appetizer, Dinner, Main Course, Snack

Cuisine: Korean

Keyword: Beef Tartare, Korean, Yukhoe, Yukhwe

Servings:

Calories: 1036kcal

Author: The Subversive Table | Lis Lam

Equipment

5-inch cookie cutter *optional; for prettier presentation

Ingredients

1/2 lb/ 225 grams strip loin, tenderloin, flank steak, or beef round *fresh, high-quality, AAA prime beef will provide the best flavor and texture
1/2 Korean pear *about 1 cup
1 green onion finely minced
2 cloves garlic minced or crushed
2 Tbsp sesame oil
2 Tbsp soy sauce
1/2 tsp sugar

Serve with:

1 cup cooked white rice about 1/2 cup per person
2 egg yolks preferably organic (for a shared snack, use only 1)
sesame oil
soy sauce

Instructions

Freeze beef. Place beef steak in the freezer until icy and partially frozen, about 1-2 hours. The partially frozen beef will be easier to cut and have an icy texture. Set a timer so you don't forget!
Prep frozen beef. Trim and remove any big chunks of fat or gristle. Cut beef into same-sized matchsticks. Chop matchsticks into small 1/8-inch cubes.
Season beef. Place ice-cold raw beef into a bowl. Add soy sauce, sesame oil, garlic, sesame seeds, sugar, and green onion. Mix gently together.
Prep the Korean pear. Peel and core the pear. Cut into matchsticks then chop into 1/8-inch cubes, about the same size as the beef. Add to the seasoned beef and gently mix to combine.
Garnish and serve. Divide into two portions. For each serving, scoop some warm white rice into a bowl. Add the Yukhoe directly on top of the rice, making a small indent in the middle for the egg yolk. Add the egg yolk in the middle with a small drizzle of sesame oil and soy sauce. Sprinkle with more sesame seeds and enjoy.
*For a nicer presentation: use a 5-inch cookie cutter or mold to shape the layers of rice and beef tartare. First, place the cookie cutter onto the plate. Add rice and gently press into an even layer, spreading to the edges of the mold. Add the beef tartare on top, again spreading to the edges of the mold. Make a small indent in the middle of the Yukhwe for the egg yolk. Add the egg yolk with a small drizzle of sesame oil and soy sauce. Enjoy!
*If serving as a shared appetizer or snack: Add the beef tartare to a medium bowl or rimmed plate. Shape out the tartare to an even-layered mound. Make an indent in the middle and add the egg yolk. Add a drizzle of sesame oil and soy sauce, as well as a sprinkle of sesame seeds. Serve with Japanese rice crackers on the side and enjoy!

Video

Notes

*DISCLAIMER: Health and food safety officials recommend fully cooking beef to an internal temperature of 145F to kill any harmful bacteria. Raw beef is a carrier for foodborn illnesses (salmonella, E. coli) and consuming it carries significant risk. It is not recommended for young children, the elderly, pregnant women, or those with compromised immune systems.

For safety, choose beef that's as fresh as possible. I recommend AAA prime beef from a butcher you trust. Feel free to ask what is the freshest cut of the day that will be safe for tartare.

Variations:

- Yukhoe Bibimbap Bowl. Serve in a big bowl with plenty of mixed salad greens and chopped perilla (kkaennip) leaves. Add rice and Yukhoe on top. Serve with Gochujang Sauce or Yangnyeom Jang (Dipping Sauce) on the side. Drizzle sauce then mix together like Bibimbap. The raw beef version of Hwe Dup Bap.

- Yukhoe Guksu (Noodles). Serve on top of Bibim Guksu (Korean Spicy Cold Noodles) -- instead of rice -- for the ultimate in refreshing summer goodness.
- Spicy. For a subtle spicy-sweet flavor, add 1-2 Tbsp Gochujang with the rest of the seasoning.
- Julienne beef strips. For a different texture, julienne the beef strips instead of chopping into cubes. That's the traditional way that Yukhwe is served. Serve alongside matchstick Korean pears. For each bite of beef, make sure to include some pear for a sweet, crisp, and refreshing flavor!

Nutrition