Yukhoe (육회), a vibrant Korean dish, is a culinary adventure for the bold. This raw beef preparation, often misunderstood in Western cultures, offers a surprisingly delicate and intensely flavorful experience. Think of it as a sophisticated take on steak tartare, elevated with a symphony of fresh ingredients and a perfectly balanced sauce. The rich, almost buttery texture of the thinly sliced beef is complemented by the contrasting crunch of pear, the refreshing zest of sesame oil, and the subtle heat of gochujang. It’s a dish that balances richness and freshness in a truly remarkable way.
Beyond the simple elegance of its core ingredients, Yukhoe is a testament to Korean culinary artistry. The precise preparation, from the careful slicing of the beef to the meticulous layering of flavors, is key to achieving its unique character. Ready to embark on this culinary journey? Let's dive into the step-by-step instructions that will guide you in creating your own delicious and authentic Yukhoe.
Tools Needed
- mixing bowl
- knife
Ingredients
- Fresh beef chuck
- Garlic
- Gochugaru (Korean chili flakes)
- Mild chili flakes
- Honey: ½ spoon
- Mirin: 1 spoon
- Plum extract: 1 spoon
- Sugar: a little bit
- Soy sauce: 2 spoons
- Black pepper: a pinch
- Sesame oil: at least 2 tablespoons
- Sesame seeds
- Salt: a little bit
- Green onions
- Egg yolk
- Thinly sliced Asian pear
- Wasabi
Step-by-Step Instructions
Step 1. Prepare the Beef and Marinade
- If your knife skills are good, slice the beef thinly. If not (like the video's host), roughly chop it to make it easier to cut.
- Combine garlic, gochugaru (or mild chili flakes if you prefer less spice), honey, mirin, plum extract, sugar, soy sauce, black pepper, sesame oil, and sesame seeds in a mixing bowl.
Step 2. Combine and Season
- Add the beef to the bowl and gently mix everything together. Taste and adjust seasoning as needed (add more soy sauce or sesame oil to balance sweetness if necessary).
Step 3. Add Garnishes
- Finely chop green onions and mix them in.
Step 4. Serve (Optional additions)
- Traditionally, yukhoe is served with an egg yolk and thinly sliced Asian pear. You can also add wasabi.
Read more: Spicy Crunchy Korean Stuffed Cucumber Kimchi (Oi-sobagi) Recipe
Tips
- Don't be afraid to adjust the spice level to your preference. Skip the chili flakes if you don't like spicy food.
- Don't add all the sauce at once; add a little at a time to ensure even distribution.
- The amount of seasoning depends on the quantity of beef you are using.
- Be generous with the sesame oil!
Nutrition
- Fat: 15-25g
- Carbs: 5-10g
- Protein: 20-30g
FAQs
1. Is it safe to eat raw beef in Yukhoe?
Yes, but only if you use extremely fresh, high-quality beef from a reputable source. The beef should be flash-frozen to kill any potential parasites. If you are unsure, it's best to avoid it.
2. Can I substitute ingredients in the recipe?
While the traditional recipe is best, you can adjust some ingredients to your taste. For example, you can add or subtract spices like gochugaru (Korean chili flakes) to control the spice level, or use a different type of pear.
Creating authentic Korean Yukhoe is a rewarding culinary experience, showcasing the delicious balance of textures and flavors inherent in this classic dish. With a little practice and the right ingredients, you can easily master this recipe and impress your friends and family. Now go forth and enjoy your spicy, delicious, and perfectly prepared Yukhoe!