Yookhwe (Korean Beef Tartare)

Yookhwe is one of my favorite things to order at Korean bbq, even though it is not even cooked. This is the Korean version of steak tatare, and it is SO delicious!

Yookhwe is raw beef tossed in a sweet sesame/soy sauce and served with a raw egg yolk and Asian pear. I know this combo sounds weird but trust me when I say the flavors are immaculate! 

I remember the first time I had yookhwe in Korea. I thought it was really strange but then I tried it and was blown away. The texture of the partially frozen beef mixed with the sweet & savory seasoning sauce is something I can’t quite explain- you just need to try it! I order it any time I go to Korean bbq, but it is also easy to make at home. You just need to make sure you use high quality, lean beef.

Is raw beef safe to consume?

There are risks when eating anything raw- the key is to use high quality ingredients and know the source! I would not recommend grabbing a piece of beef from a regular grocery store. Go to your local butcher shop and let them know you will be consuming the beef raw, they will know how to help you.

Make sure you pick a lean cut of beef. It does not have to be filet mignon, it just has to be lean. You can use cuts like flank steak or brisket, but there is a  chance the meat will be a bit tough to chew if you don’t cut them against the grain. 

Yookhwe (Korean Beef Tartare)

High quality raw beef tossed in a sweet and savory sauce
5 from 1 vote
Prep Time 2 hours
Total Time 2 hours 10 minutes

Ingredients
  

  • 6 oz filet mignon any 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 tiny bit of msg
  • 1 garlic clove minced
  • 1 green onion chopped
  • 2 tsp crushed sesame seeds

Instructions
 

  • Choose a fresh and lean cut of beef (I used filet mignon) and put it in the freezer for a couple hours. It is super important that the beef is partially frozen- it tastes WAY better that way!
  • Mix the seasoning sauce ingredients together and set aside.
  • Cut the Asian pear into matchsticks and soak in sugar water to prevent them from browning.
  • Cut the partially frozen beef into strips or small cubes, then mix them into the seasoning sauce
  • Drain the pear and pat them dry, then add it on top of the beef along with an egg yolk and some sprouts. I used a mixture of alfalfa and radish sprouts. Yukhwe is traditionally eaten just like this, but I put it over a bed of rice to make a full meal out of it. You don't have to add rice.

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This Post Has One Comment

  1. son tran

    5 stars
    Amazing recipe! Definitely new to me to leave it partially frozen but it ended up being delicious! Great flavor and texture all around that is unique from most beef tartare.

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Hi, I'm Stella!

I come from a multicultural background, and cooking has been one of the best ways for me to stay connected to my heritage. My recipes are tried and tested, many of them passed down through family. I hope you enjoy these recipes as much as we do!

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