Yookhwe is one of my favorite dishes to order at Korean barbecue—even though the beef is served raw. It’s the Korean version of steak tartare, and the combination of flavors is incredible.
Traditionally, yookhwe is raw, thinly sliced beef tossed in a sweet sesame-soy seasoning, finished with a raw egg yolk and thinly sliced Asian pear. It may sound unusual if you’ve never tried it, but the balance of sweet, savory, nutty, and bright fruit is what makes it stand out.
I still remember my first bite of yookhwe in Korea: at first I hesitated, then I tasted it and was immediately impressed. Partially frozen beef gives the dish a unique, silky texture that pairs beautifully with the sweet and savory sauce. I order it every time I go to Korean barbecue, but it’s simple to make at home if you use high-quality, lean beef and follow a few safety tips.
Is raw beef safe to consume?
Eating raw food carries some risk, so choose ingredients carefully and know the source. I don’t recommend buying a random cut from a supermarket; visit a trusted local butcher and tell them you’ll be eating the beef raw. They can recommend a suitable cut and help ensure freshness.
Pick a lean cut—filet mignon works well, but other lean cuts like flank or brisket can also be used if sliced and prepared correctly. If you use a chewier cut, slice against the grain to keep the texture tender.
Yookhwe (Korean Beef Tartare)
Pin Recipe
Rate Recipe
Print Recipe
Ingredients
- 6 oz filet mignon, or other lean beef
- 1/4 Asian pear
- 1 tsp sugar
- 1 cup water
- sprouts/microgreens, optional garnish
Seasoning sauce
- 4 tsp soy sauce
- 3 tbsp sesame oil
- 2 tsp honey
- 2 tsp sugar
- 1/4 tsp black pepper
- 1/8 tsp salt, or a pinch of MSG
- 1 garlic clove, minced
- 1 green onion, chopped
- 2 tsp crushed sesame seeds
Instructions
-
Choose a fresh, lean cut of beef (filet mignon works well). Place the beef in the freezer for a couple of hours so it becomes partially frozen—this makes it easier to slice and improves the texture.
-
Combine the seasoning sauce ingredients: soy sauce, sesame oil, honey, sugar, black pepper, salt (or a small amount of MSG), minced garlic, chopped green onion, and crushed sesame seeds. Stir well and set aside.
-
Cut the Asian pear into thin matchsticks. Soak the pear in a little sugar water to prevent browning and to keep the pieces crisp and bright.
-
Slice the partially frozen beef into thin strips or small cubes, then gently toss the meat with the prepared seasoning sauce so it’s evenly coated.
-
Drain and pat the pear dry. Arrange the pear on top of the seasoned beef, add an egg yolk in the center, and finish with sprouts or microgreens for garnish. Traditionally yookhwe is served this way; you can also place it over rice if you prefer a heartier meal.
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Like this recipe? Leave a comment below!