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Yukhoe (Korean Raw Beef)

Print Recipe
Thin strips of raw top round dressed with soy, sugar, garlic and sesame oil, finished with an egg yolk. Five minutes — the beef is everything.
Course Side Dish
Cuisine Korean
Keyword Korean beef tartare, yukhoe, yukhoe recipe
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 2
Author Into K Food

Ingredients

For the beef

  • 7 oz top round udun, about 200 g, very fresh, kept cold

For the sauce

  • 2 1/4 tsp soy sauce
  • 2 1/4 tsp soba noodle sauce tsuyu
  • 1 Tbsp brown sugar
  • 1 1/2 tsp minced garlic
  • 1 1/2 Tbsp toasted sesame oil
  • 1/8 tsp black pepper

To finish

  • 1 egg yolk pasteurized if possible
  • 1 tsp toasted sesame seeds

Instructions

  • Keep the beef refrigerated until the sauce is ready.
  • In a bowl, mix the soy sauce, soba noodle sauce, brown sugar, minced garlic, sesame oil and black pepper until the sugar dissolves.
  • Add the beef to the sauce and toss gently with your hands until every strip is coated.
  • Mound it on a plate, make a small well in the centre and set the egg yolk in it.
  • Scatter the sesame seeds over the top and serve immediately.

Notes

For the traditional version, leave out the soba noodle sauce and add a small pinch of salt instead.
Use a whole piece from a butcher you trust, bought the same day. Never use pre-ground or pre-cut supermarket beef.
Not recommended for young children, anyone pregnant, older adults, or anyone with a weakened immune system.
Serve within a few minutes of dressing. Raw beef in soy sauce darkens and firms up as it sits.