Ganjang Yukhoe Recipe

Partially thaw and trim

If using frozen beef, remove from freezer and let sit refrigerated until partially thawed but still firm (20–40 minutes depending on thickness). Pat dry with paper towel. Trim away any excess fat, sinew, or silver skin so the texture remains tender.

Slice thinly

Using a sharp knife, slice the beef across the grain into very thin strips about 1/16–1/8 inch thick and 1–2 inches long. If you prefer, you can freeze slightly more so slicing is easier then mince or julienne the slices into matchsticks. Keep the sliced beef cold on a chilled plate or bowl.

Prepare marinade

In a small bowl, combine soy sauce (2 tbs), rice wine (1 tbs), sesame oil (1 tsp), sugar (1 tsp), minced garlic (1 tsp), toasted sesame seeds (1 tsp), and black pepper (1/4 tsp). Stir until sugar mostly dissolves.

Marinate briefly

Add the cold sliced beef to the marinade and toss gently to coat. Let sit 5–10 minutes in the refrigerator — long enough to absorb flavor but not so long as to change the texture (yukhoe is served essentially raw).

Prepare vegetables

While the beef marinates, julienne scallion green parts (1/4 cup), cucumber (1/4 cup), and Asian pear or apple (1/4 cup) into thin matchsticks. If using pear, toss immediately with a few drops of lemon juice to prevent browning if not serving right away.

Combine the julienned vegetables and lightly toss with a pinch of sesame oil (optional) and a few toasted sesame seeds for extra aroma. Keep chilled until assembly.

Assemble yukhoe

Place the marinated beef in a shallow chilled bowl or on a plate, arranging it as a loose mound. Top with the julienned pear/apple and cucumber, then scatter the scallion julienne over the top. Sprinkle an additional pinch of toasted sesame seeds and a small drizzle (1/4 tsp) of sesame oil if desired.

Optional egg yolk

If using, place a raw or pasteurized egg yolk gently in the center atop the beef just before serving. To eat, mix the yolk into the beef to make a silky coating.

Serve immediately with shredded perilla leaves or lettuce for wrapping and steamed rice on the side if desired. Because the beef is raw, consume promptly and keep chilled until served.