How to make Yukhoe

Why cooks start here

Yukhoe is cooked the way raw-beef tables cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a korean family cook actually puts it on the table.

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.