Clean Sogogi Yukhoe Muchim (Seasoned Raw Beef) with Pear
Sogogi yukhoe muchim (seasoned raw beef) tossed in a clean, sweet soy sauce and salt dressing and served with pear.
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 →
This 2 to 3 serving yukhoe dish uses soy sauce, salt, and freshly grated pear juice instead of gochujang to bring out a clean, subtle sweetness. Thoroughly patting the beef dry and tossing it with chopsticks instead of your hands keeps it fresh and wonderfully chewy. It makes a great drink snack dipped in rich egg yolk or a delicious topping for bibimbap.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Korean beef tartare (hanwoo yukhoe)200 g
- Korean pear1/2
- Egg yolk
- Large green onion (daepa)a little
Seasoning
- Pear juice2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Salt1/3 tsp
- Minced garlic1/2 tbsp
- Sugar1 tbsp
- Ground black peppera little
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1/2 tbsp
- For yukhoe, lean cuts with little fat such as round, eye of round, or chuck tender are suitable.
- Use the parts of the large green onion without slimy sap, or you can use scallions instead.
- Because it is eaten raw, press the meat firmly with paper towels to remove excess blood and any meaty odor.
- To enjoy delicious yukhoe safely, prepare the seasoning and other ingredients first, and keep the beef chilled in the refrigerator right until you toss it.
Steps
Prepare the ingredients
I bought 200 g of beef for yukhoe and had it sliced.
For yukhoe, lean cuts with little fat such as round, eye of round, or chuck tender are suitable.
You will need 1/2 Korean pear. Prepare the egg yolk, and for the large green onion (daepa), use parts without slimy sap, or you can use scallions instead.
Slice the ingredients
Because it is eaten raw, press the meat firmly with paper towels to remove excess blood and any meaty odor.
Julienne the pear into bite-sized matchsticks, and finely chop the large green onion.
Grate enough pear on a fine grater to yield 2 tbsp of juice and strain out only the clear liquid...
Among the yukhoe seasoning ingredients, combine 2 tbsp pear juice, 1 tbsp regular soy sauce (jin-ganjang), 1/3 tsp salt, 1 tbsp sugar, and a little ground black pepper in advance so the sugar and salt dissolve.
Season the beef
Add the prepared soy sauce dressing, minced garlic, green onion, toasted sesame oil, and toasted sesame seeds to the beef, and toss evenly with chopsticks.
If it tastes bland, adjust with salt, and add more sweetness to your liking.
To preserve freshness, use a cooking utensil rather than warm hands to toss it.
Serve
To enjoy delicious yukhoe safely, prepare the seasoning and other ingredients first, and keep the beef chilled in the refrigerator right until you toss it.
Break the egg yolk to dip the beef bite by bite, or mix it all together for a wave of rich, savory flavor.
If you enjoy a drink, you cannot miss a glass of soju with this.
Ppunwife's tips
- To preserve freshness, use a cooking utensil rather than warm hands to toss it.
- To enjoy delicious yukhoe safely, prepare the seasoning and other ingredients first, and keep the beef chilled in the refrigerator right until you toss it.
FAQ
Which cuts of beef are suitable for yukhoe?
It is best to use lean cuts with little fat, mainly round, eye of round, or chuck tender.
Why should I use chopsticks or a utensil to toss the meat?
Body heat from your hands can lower the meat's freshness, so it is better to toss it using a utensil.
Can I use something else instead of large green onion?
You can use parts of the large green onion that have less sap, or substitute scallions (jjokpa).
How can I use any leftover seasoned yukhoe?
You can make yukhoe bibimbap by serving the seasoned beef over rice with seasoned seaweed flakes and vegetables.
