Homemade Yukhoe (Korean Beef Tartare)
Delicious Yukhoe Made at Home: Yukhoe Seasoning Recipe and Sesame Mayo Sauce
Sometimes, store-bought Yukhoe just isn’t enough! I’m making my own at home today. This recipe includes two flavor variations and a special sesame mayo sauce that tastes even better than what you’d buy.
Savory Soy Sauce Flavor Yukhoe Ingredients
- 136g Fresh Beef for Yukhoe
- 0.5 Tbsp Teriyaki Sauce
- 1 Tbsp Plum Extract
- 1 Tbsp Soy Sauce
- 0.5 Tbsp Sesame Oil
- 1 Tbsp Minced Garlic
- 1 Handspan Green Onion or Scallion Leaves (thinly sliced)
- Pinch of Black Pepper
Spicy Gochujang Flavor Yukhoe
- 124g Fresh Beef for Yukhoe
- 0.5 Tbsp Gochujang (Korean Red Chili Paste)
- 1 Tbsp Plum Extract
- 1 Tbsp Sesame Oil
- 1.5 Tbsp Allulose (or Honey)
- 1 Tbsp Minced Garlic
- 1 Handspan Green Onion or Scallion Leaves (thinly sliced)
- 1 Egg Yolk
Making Sesame Sauce
- 4 Tbsp Mayonnaise
- 2 Tbsp Allulose
- 2 Tbsp Sesame Seeds
- 1 Drop Lemon Juice or Lime Juice (optional)
Optional Add-ins
- 2 Slices Cheese
- 1 Pack Dried Seaweed (Gim)
- Wasabi to taste
- Crushed Peanuts to taste
- 124g Fresh Beef for Yukhoe
- 0.5 Tbsp Gochujang (Korean Red Chili Paste)
- 1 Tbsp Plum Extract
- 1 Tbsp Sesame Oil
- 1.5 Tbsp Allulose (or Honey)
- 1 Tbsp Minced Garlic
- 1 Handspan Green Onion or Scallion Leaves (thinly sliced)
- 1 Egg Yolk
Making Sesame Sauce
- 4 Tbsp Mayonnaise
- 2 Tbsp Allulose
- 2 Tbsp Sesame Seeds
- 1 Drop Lemon Juice or Lime Juice (optional)
Optional Add-ins
- 2 Slices Cheese
- 1 Pack Dried Seaweed (Gim)
- Wasabi to taste
- Crushed Peanuts to taste
- 2 Slices Cheese
- 1 Pack Dried Seaweed (Gim)
- Wasabi to taste
- Crushed Peanuts to taste
Cooking Instructions
Step 1
I bought a pack of beef specifically for Yukhoe from the butcher. Since I’m making two flavors, I visually divided it roughly in half. One portion ended up being 136g, and the other 124g. Let’s start with the soy sauce flavor using the 136g portion!
Step 2
Add 0.5 Tbsp of teriyaki sauce to the beef (136g). If you don’t have teriyaki sauce, you can mix a little soy sauce and sugar.
Step 3
Add 1 Tbsp of plum extract for sweetness and depth of flavor.
Step 4
Add 1 Tbsp of soy sauce. Although it looks like a small amount in the photo, I added 0.5 Tbsp twice to reach the full tablespoon. This helps control the soy sauce intensity.
Step 5
Add 0.5 Tbsp of sesame oil for a nutty aroma and richness.
Step 6
Add 1 Tbsp of minced garlic to enhance the overall flavor profile.
Step 7
I didn’t have scallions, so I thinly sliced the green parts of regular green onions. The fresh onion flavor complements the Yukhoe beautifully.
Step 8
Gently mix everything together until well combined. Sprinkle with a pinch of black pepper. Transfer to your serving dish in your desired shape. The soy sauce flavored Yukhoe is ready!
Step 9
Now, let’s make the Gochujang flavored Yukhoe with the remaining beef (124g).
Step 10
Add 0.5 Tbsp of Gochujang. Be mindful of the amount, as it can be spicy.
Step 11
Add 1 Tbsp of plum extract for sweetness.
Step 12
Add 1 Tbsp of sesame oil. This amount adds a lovely richness to the Gochujang-based flavor.
Step 13
Add 1.5 Tbsp of allulose for sweetness. You can substitute with honey if you prefer. Allulose offers a slightly healthier sweetening option than regular sugar.
Step 14
Add 1 Tbsp of minced garlic for that essential flavor boost.
Step 15
Just like with the soy sauce version, add the thinly sliced green parts of green onion.
Step 16
Mix gently to ensure the Gochujang seasoning coats the beef evenly. Serve in your preferred dish.
Step 17
Now, let’s make the sesame mayo sauce, which pairs perfectly with the Gochujang Yukhoe. First, add 4 Tbsp of mayonnaise to a blender or bowl.
Step 18
Add 2 Tbsp of allulose for a touch of sweetness.
Step 19
Add 2 Tbsp of sesame seeds for a rich, nutty flavor.
Step 20
Blend all the ingredients until smooth. Using a blender will give you the creamiest texture. If you’d like a hint of brightness, add just one drop of lemon or lime juice. It really elevates the sauce!
Step 21
For the Gochujang Yukhoe, placing a fresh egg yolk on top adds a wonderful creaminess. I also sprinkled some crushed peanuts for extra texture and nutty flavor. Enjoy your delicious homemade Yukhoe – the soy sauce version served simply, and the Gochujang version with its delightful sauce!
