Yukhoe

Name: Yukhoe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Korean
Ingredients: 250 g lean beef tartare; 1 Asian pear; 1 egg yolk; 1 tsp sesame oil; 1 tsp soy sauce; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Yukhoe is a beloved Korean dish that brings the tradition of raw beef preparation from upscale restaurants to the comfort of home kitchens. Typically enjoyed as a special treat or during festive occasions, it showcases the skill of balancing flavors and textures with simplicity and elegance. This recipe captures the essence of how a Korean family might prepare it, emphasizing the importance of sharing and savoring each bite together.

The dish offers a symphony of sensations—silky lean beef tartare mingling with the crisp sweetness of Asian pear, all crowned by a rich egg yolk. A delicate drizzle of sesame oil and soy sauce enhances the natural flavors, while fine sea salt provides the perfect touch. Enjoyed as an appetizer or a main course, Yukhoe invites diners to appreciate each ingredient's purity and freshness.

Ingredients

250 glean beef tartare
1Asian pear
1egg yolk
1 tspsesame oil
1 tspsoy sauce
to tastefine sea salt

Method

Begin by preparing the beef tartare. Use a sharp knife to slice the 250 g of lean beef into thin strips, then cut those strips into small cubes. The smaller the cubes, the more tender the texture will be. Transfer the beef to a mixing bowl and set aside.
Next, prepare the Asian pear. Peel the pear and cut it into matchstick-sized pieces. This will add a sweet and crisp contrast to the beef. Add the pear to the bowl with the beef.
In a small bowl, combine 1 tsp of sesame oil and 1 tsp of soy sauce. Pour this mixture over the beef and pear, ensuring that everything is evenly coated. The sesame oil will add a nutty aroma, while the soy sauce provides a savory depth.
Carefully separate the egg yolk from the white, ensuring the yolk remains intact. Place the yolk gently on top of the beef mixture. This will add richness and bind the flavors together.
Season the mixture with fine sea salt to taste. Start with a small pinch, mix gently, and taste. Adjust the salt as needed, keeping in mind that the flavors should be balanced and not overly salty.
Serve the Yukhoe immediately on a large plate or shallow bowl, ensuring the egg yolk remains on top. This dish is best enjoyed fresh, with the contrast of the tender beef, crisp pear, and creamy yolk.