Gochujang Yuk-hoe recipe (Korean raw beef)

If you love beef tartare, you’ll definitely love the Korean version – Yukhoe!

There are two main types: one seasoned with soy sauce and one with gochujang. Today I made the gochujang version. I had it on its own with cucumber and nashi pear to keep it lower-carb, but you can also enjoy it with rice and veggies. We often turn it into Yukhoe bibimbap with extra gochujang vinaigrette.

Enjoy your Yukhoe however you like!

Gochujang Yuk-hoe recipe (Korean raw beef)

Recipe by Minseo KimDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

434

kcal

Protein

60

g

Carbs

8

g

Fat

18

g

Ingredients

• Minced garlic
  15g

• Dasida
  5g

• Stevia
  10g

• Hot water
  20g

• Soy sauce
  20g

• Vinegar
  20g

• Gochujang
  20g

• Sesame oil
  5g

• Beef for Yukhoe
  500g

• Chopped spring onion
  50g

• Optional:
  • Sliced cucumber
  • Nashi pear
  • Sesame seeds
  • Egg yolk

Directions

• Chop the spring onion.
• In a bowl, mix the minced garlic, dasida, stevia, hot water, soy sauce, vinegar, Gochujang and sesame oil. Leave it at room temperature to set.
• Prepare the beef for Yukhoe. Pat it dry to remove excess blood. Add the sauce, chopped spring onion and sesame seeds. Mix well so the meat absorbs the seasoning.
• Plate the Yukhoe with sliced cucumber, nashi pear and an egg yolk if you like.

Recipe Video

Notes

• • You can swap dasida for any type of MSG.
• • If you visit a Korean grocery store and ask for “Beef for Yukhoe,” they may have it ready. If not, use fresh lean beef and slice it thinly. Rump works very well.