Seasoned raw beef with Asian pear and egg yolk
Yukhoe (Korean Beef Tartare)
Prep Time
20 min
Cook Time
0 min
Total Time
20 min
Servings
2
2 servings
Difficulty
Easy
Cost
Premium
$$$
Yukhoe (Korean Beef Tartare)
Seasoned raw beef with Asian pear and egg yolk
★4.4(19)
Silky strips of raw beef tenderloin seasoned with sesame oil, soy sauce, and garlic, topped with a quivering egg yolk and julienned Asian pear. Yukhoe is Korea most elegant raw dish.
20m
Prep Time
0m
Cook Time
20m
Total Time
2
Servings
Easy
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Yukhoe is a testament to the quality of the ingredients. When made with impeccably fresh beef and ripe Asian pear, the combination of silky, seasoned meat and crisp fruit is transcendent.
Korean food is all about bold, fermented, and deeply savory flavors. This recipe introduces those exciting tastes with a method that works in any home kitchen.
Ingredients
- 1/2 lb beef tenderloin (sashimi grade)
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1/2 Asian pear, julienned
- 2 egg yolks
- 1 tsp sesame seeds
Instructions
- 1
Freeze beef for 15 minutes for easier slicing. Slice into very thin matchsticks.
- 2
Toss beef strips with sesame oil, soy sauce, 1 tsp sugar, minced garlic, and a pinch of black pepper.
- 3
Mound the dressed beef onto chilled plates.
- 4
Arrange julienned Asian pear alongside or on top.
- 5
Make a well in the center and place a raw egg yolk. Sprinkle with sesame seeds and pine nuts. Mix at the table before eating.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Arrange on a platter for easy sharing at your next gathering
Substitutions
Beef tenderloinSashimi-grade tuna
For a seafood version with similar preparation
Asian pearFuji apple, julienned
Similar crunch and sweetness
Tips & Storage
Pro Tips
Use only the freshest, highest-quality beef from a trusted source for raw consumption.
Keep everything cold; serve on chilled plates to maintain freshness.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Nutrition Facts
Per serving (140mg) · 2 servings
Calories260
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein24g
Carbohydrates16g
Fat8g
Fiber420mg
Sugar1g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Is it safe to eat raw beef?
- Use sashimi-grade or tartare-grade beef from a reputable butcher. Keep cold at all times.
- Can I skip the raw egg?
- Yes, though the egg yolk adds richness. Some restaurants use a soft-poached egg instead.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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