Yukhoe (Beef Tartare) with Light Pear Juice Seasoning
A beef tartare dish tossed lightly in a mild pear juice and soy sauce seasoning.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A delicacy made with lean beef cuts such as eye of round or top round, seasoned mildly with pear juice and soy sauce. Tossing with chopsticks instead of hands to prevent body heat from lowering freshness is the key to preserving the flavor. With its clean taste, it is wonderful as a drink snack or enjoyed as bibimbap with any leftover beef.
- Servings
- about 2–3 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Beef tartare (yukhoe)300 g (eye of round, top round, or chuck tender)
- Korean pear1
- Scallions (jjokpa)2 stalks
Seasoning
- Pear juice2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Fine salt1/2 tsp
- Garlic5 cloves, 1 tbsp (minced garlic)
- Sugar1 tbsp
- Toasted sesame oil1 tbsp
- Ground toasted sesame seeds1 tbsp
- Ground black peppera little
- I used Hanwoo eye of round. Top round or chuck tender is also great for yukhoe.
- I had the butcher trim off any fat and tough connective tissue and slice it thin. Blot away the blood...
- Fresh meat is difficult to julienne finely, so freezing it slightly in the freezer beforehand makes it easier to cut. If you aren't confident in your knife skills, ask the butcher to slice it for you.
- Pour enough water to cover the julienned pear, dissolve 1 tbsp of sugar into it, and soak the pear to prevent browning. Keep it in the fridge, then drain it through a strainer and thoroughly dry it with paper towels before tossing the meat.
Steps
1. I used Hanwoo eye of round.
Top round or chuck tender is also great for yukhoe.
I had the butcher trim off any fat and tough connective tissue and slice it thin.
Blot away the blood...
2. Fresh meat is difficult to julienne finely, so freezing it slightly in the freezer beforehand makes it easier to cut.
If you aren't confident in your knife skills, ask the butcher to slice it for you.
Peel and finely julienne the pear as well. I cut half a large pear. If you love julienned pear, cut more.
3. Peel and finely julienne the pear as well. I cut half a large pear.
If you love julienned pear, cut more.
4. Pour enough water to cover the julienned pear, dissolve 1 tbsp of sugar into it, and soak the pear to prevent browning.
Keep it in the fridge, then drain it through a strainer and thoroughly dry it with paper towels before tossing the meat.
5. For the pear that goes into the seasoning, grate it on a fine grater and collect 2 tbsp of clear juice.
6. Finely mince the garlic with a knife and slice the scallions thinly.
7. If you plan to serve it with an egg yolk, separate it now.
8. For the yukhoe seasoning, combine 2 tbsp of pear juice, 1 tbsp of soy sauce, 1/2 tsp of salt, 1 tbsp of sugar, and a pinch of black pepper, then stir beforehand to dissolve.
10
9. Add the beef and finely minced garlic to the mixed seasoning...
10. Toss everything evenly with chopsticks.
To preserve freshness, it is better to toss with utensils rather than warm hands.
Finish by adding toasted sesame oil and ground toasted sesame seeds.
If it tastes bland, add a little soy sauce.
I kept the sweetness light since it will be eaten with the julienned pear, but you may add more to taste.
Ppunwife's tips
- Fresh meat is difficult to julienne finely, so freezing it slightly in the freezer beforehand makes it easier to cut.
- Pour enough water to cover the julienned pear, dissolve 1 tbsp of sugar into it, and soak the pear to prevent browning.
- To preserve freshness, it is better to toss with utensils rather than warm hands.
- If it tastes bland, add a little soy sauce. I kept the sweetness light since it will be eaten with the julienned pear, but you may add more to taste.
FAQ
Which cuts of beef are best for yukhoe?
Eye of round is recommended, as well as top round or chuck tender. It is best to have all fat and tough connective tissue cleanly trimmed away before slicing thinly.
Is there a trick to julienning raw beef thinly?
Raw meat is tricky to slice as-is, so slightly firming it up in the freezer first makes the process much easier.
How do you keep the accompanying pear from turning brown?
Soak the julienned pear in water mixed with 1 tbsp of sugar, then drain it through a strainer and blot off the moisture thoroughly with paper towels before serving.
Why use chopsticks instead of hands to toss the meat?
Body heat from your hands can compromise the freshness of the meat, so it is better to toss it using utensils like chopsticks.
