Introduction

Yukhoe sauce (육회 양념) is the seasoning that turns very fresh raw beef into yukhoe, Korea’s version of beef tartare. Instead of the mustard and capers of a French tartare, Koreans season the beef with soy sauce, sugar or honey, garlic and plenty of toasted sesame oil, then serve it on crisp strips of Korean pear with a raw egg yolk on top. It is a classic at Korean barbecue restaurants and markets such as Seoul’s Gwangjang Market.

Yukhoe Sauce at a Glance

What it is

• A sweet-savory soy and sesame seasoning for Korean raw beef

Main ingredients

• Soy sauce, sugar or honey, sesame oil, minced garlic, sesame seeds, salt, black pepper

Taste

• Nutty, lightly sweet and salty, with a gentle garlic bite

Main uses

• Yukhoe, yukhoe bibimbap, seasoning seared beef carpaccio

What is Yukhoe Sauce Made Of?

The base is regular ganjang (soy sauce) sweetened with sugar, honey or rice syrup, then rounded out with sesame oil, garlic and toasted sesame seeds. Some cooks season with salt instead of soy sauce to keep the beef bright red. Common styles:

• Soy style: soy sauce, sugar, sesame oil and garlic – the most common home version.
• Salt style (sogeum yukhoe): salt and sesame oil only, for a cleaner beef flavor and redder color.
• Gochujang style: a spoon of gochujang added for a spicy, sweet version popular in some regions.
• Honey style: honey in place of sugar for a glossier finish.

What Does Yukhoe Sauce Taste Like?

The sauce is subtle: toasted and nutty from sesame oil, lightly sweet, and just salty enough to bring out the beef. Mixed with the cool, silky beef, the juicy pear strips and the rich egg yolk, it tastes fresh and clean rather than heavy.

Popular Korean Dishes That Use Yukhoe Sauce

Yukhoe

Seasoned raw beef on pear strips with an egg yolk and pine nuts. Recipe below.

Yukhoe Bibimbap

Rice bowls topped with vegetables and seasoned raw beef, a specialty of Jinju and Jeonju. For the cooked version, see our bibimbap recipe.

Yukhoe with Sannakji or Rice

At markets, yukhoe is often ordered as a platter to share with drinks or eaten over a bowl of warm rice.

Easy Yukhoe Recipe (Serves 2)

Food safety first: eating raw beef always carries some risk of foodborne illness. Use only very fresh, high-quality whole-muscle beef bought the same day from a butcher you trust (tell them it is for eating raw), keep it cold, and serve immediately. Raw beef and raw egg yolk are not recommended for pregnant people, young children, older adults or anyone with a weakened immune system.

Ingredients

• 7 oz (200 g) very fresh lean beef (eye of round or top round), well chilled
• 1/2 Korean pear (or 1 Asian pear), cut into thin matchsticks
• 1 very fresh egg yolk (pasteurized if available)
• 1 tbsp pine nuts, chopped, and 1 scallion, finely sliced

Yukhoe sauce

• 1 tbsp soy sauce
• 1 tbsp sugar or honey
• 1 1/2 tbsp sesame oil
• 1 tsp minced garlic
• 1 tsp toasted sesame seeds, a pinch of salt and black pepper

Instructions

1. Pat the beef dry with paper towels and put it in the freezer for 20–30 minutes so it firms up and slices cleanly.
2. Meanwhile, soak the pear matchsticks in cold water with a pinch of sugar for 5 minutes to keep them from browning, then drain well. Arrange them on a chilled plate.
3. Mix all the sauce ingredients in a bowl until the sugar dissolves.
4. Using a clean board and knife, slice the beef against the grain into thin strips about 1/4 inch (5 mm) wide.
5. Just before serving, toss the beef gently with the sauce. Mound it on the pear, make a small well on top, add the egg yolk and sprinkle with pine nuts and scallion. Mix at the table and eat right away.

Tip: Season the beef only at the last moment – soy sauce and sugar draw out moisture and darken the meat if it sits. Keep everything, including the plate, cold.

Where to Buy Yukhoe Sauce Ingredients

United States

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Amazon
Search Korean sesame oil on Amazon
Search Korean soy sauce on Amazon

H-Mart
Search yukhoe on H-Mart
Search Korean pear on H-Mart

Canada

Search Korean sesame oil on Amazon.ca

Europe

Search Korean sesame oil on Amazon.co.uk

How to Store Yukhoe Sauce

The sauce itself (without beef) keeps in a sealed jar in the fridge for up to 1 week. Seasoned yukhoe should not be stored – eat it within minutes of mixing and discard leftovers. If you have extra raw beef, cook it instead, for example as bulgogi.

Yukhoe FAQ

What cut of beef is used for yukhoe?

Lean round cuts such as eye of round or top round are traditional because they have little fat or sinew.

Is yukhoe the same as steak tartare?

Both are raw beef, but yukhoe is sliced into strips and seasoned with soy, sugar and sesame oil, then served with pear instead of mustard and capers.

Why is pear served with yukhoe?

The crisp, juicy pear adds sweetness and crunch and balances the rich beef and sesame oil.

Can I make yukhoe sauce ahead?

Yes, mix the sauce up to a week ahead and refrigerate it, but only toss it with the beef right before eating.

Conclusion

Yukhoe sauce shows how a few Korean pantry basics – soy sauce, sugar, garlic and sesame oil – can season a dish with a light hand. Buy the freshest beef you can, keep everything cold, and you can enjoy this Korean barbecue-house favorite at home. For more soy-based seasonings, read our yangnyeom ganjang guide.