Tender & Delicious Yukhoe: Homemade Special Recipe
The Ultimate Yukhoe: Simple Homemade Method and Perfect Seasoning Recipe
My parents celebrated their 30th wedding anniversary, and the whole family gathered at my parents’ home. We wanted to eat out, but since my parents run a business, it was difficult for them to close shop and go out. So, my siblings and I decided to each prepare a dish. My siblings handled the seafood, and I took charge of the beef! I was going to buy only sirloin for grilling, but the butcher shop near my house had fresh beef cuts perfect for Yukhoe, so I quickly grabbed some! I’m excited to share this incredibly popular homemade Yukhoe recipe with you!
Main Ingredients- 300g Fresh Beef Sirloin (cut for Yukhoe)
- 1 crisp Pear
- 1 fresh Egg
Yukhoe Seasoning- 5 cloves Garlic (coarsely minced)
- 1 tsp Sea Salt
- 1 Tbsp Sugar
- 1 Tbsp Soy Sauce
- 1 tsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 5 cloves Garlic (coarsely minced)
- 1 tsp Sea Salt
- 1 Tbsp Sugar
- 1 Tbsp Soy Sauce
- 1 tsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
This sirloin traveled all the way from Seoul to Osan! I bought a total of 600g (about 1.3 lbs), using 300g for this Yukhoe and the other 300g for Yukhoe Bibimbap (Tangtangi). I’ll post a separate recipe for Yukhoe Bibimbap later!
Step 2
As you can see, the meat looks incredibly fresh! For Yukhoe, freshness is paramount, so the first step is to remove excess blood. Wrap the beef tightly in paper towels and press firmly. Let it sit for about 15 minutes. This process helps remove any gamey odor and improves the texture.
Step 3
I prepared 5 cloves of garlic. Using the flat side of the knife, give each clove a good whack to coarsely mince them. The key is not to mince them too finely! Having slightly chunky bits of garlic adds a wonderful bite and flavor to the Yukhoe.
Step 4
In a small bowl, combine the coarsely minced garlic, 1 Tbsp soy sauce, 1 Tbsp sugar, and 1 tsp sea salt. Mix well to create the seasoning sauce. I intentionally made the seasoning less intense, as I plan to dip the Yukhoe in a separate oil or salt dip later. I’m not a fan of overly sweet and salty Yukhoe!
Step 5
I used 1 whole pear. The pear adds a delightful sweetness and crisp texture that perfectly complements the richness of the beef.
Step 6
Peel the pear neatly and beautifully. Using the skin can affect the texture negatively, so it’s best to peel it.
Step 7
Now, thinly slice the peeled pear into matchsticks. If the slices are too thick, they won’t integrate well with the Yukhoe, so aim for a consistent, moderate thickness.
Step 8
Arrange the julienned pear slices elegantly on the serving plate first. The refreshing sweetness of the pear will create a wonderful base for the Yukhoe.
Step 9
Add the prepared seasoning to the beef from which you’ve removed the blood,
Step 10
and mix it very quickly with a gentle tossing motion! Beef can become tough if handled too much or exposed to heat for too long. It’s crucial to mix everything as swiftly as possible to ensure the seasoning is evenly distributed. Speed is essential here!
Step 11
Neatly arrange the seasoned Yukhoe in a circular shape on top of the pear slices. For the finishing touch, create a small indentation in the center for the egg yolk.
Step 12
Carefully separate the egg yolk and place it in the indentation. Finally, sprinkle some toasted sesame seeds over the top, and your homemade Yukhoe is ready! Isn’t it incredibly easy?
Step 13
It’s best not to mix the egg yolk immediately. Wait until you’re about to eat, then break the yolk and mix it with the Yukhoe for an extra creamy and rich flavor.
Step 14
Gently break the yolk with chopsticks and mix it evenly. Initially, I used chopsticks because the plate was small, but if you have more Yukhoe or find it difficult to mix, wearing disposable gloves and mixing with your hands is much more effective and ensures better seasoning distribution!
Step 15
Behold, the fresh Yukhoe coated in glorious egg yolk! Paired with the crisp, sweet pear, it was absolutely divine. The mildly seasoned sauce allowed the natural flavor of the beef to shine, and the subtle pungency of the garlic bits was the perfect accent. Eating such fresh Yukhoe outside can be quite expensive, but at less than half the price and with a more generous portion, it’s an absolute win! Making Yukhoe at home with this seasoning recipe is surprisingly easy, so be sure to give it a try! ♥
