Gochujang Yukhoe Recipe

Freeze slightly for easier slicing

Place the beef in the freezer for 20–30 minutes until firm but not frozen solid. This makes it much easier to cut into thin strips for yukhoe.

Using a very sharp knife, slice the chilled beef against the grain into very thin 1/8–1/4 inch (3–6 mm) strips. Then, thinly julienne the strips into matchstick pieces about 1–1.5 inches long. Transfer the cut beef to a bowl and keep refrigerated while you prepare the marinade.

In a small bowl, whisk together gochujang, soy sauce, sesame oil, rice vinegar, honey, minced garlic, grated ginger, gochugaru, toasted sesame seeds, kosher salt, and black pepper until smooth and well combined. Taste and adjust: balance heat (more gochujang or gochugaru), salt (more soy), or sweetness (more honey) as desired.

Add about 3/4 of the marinade to the prepared beef and mix gently with clean hands or a fork until all pieces are evenly coated. Reserve the remaining marinade for adjusting seasoning at the end. Cover and refrigerate for 5–10 minutes to let flavors meld but do not marinate for long periods (this is a raw preparation).

While the beef chills briefly, prepare the vegetables: peel and julienne the Asian pear into thin matchsticks, seed and julienne the cucumber, and thinly slice the scallions. If using cilantro or microgreens, wash and pat dry.

Toss the pear and cucumber with a tiny pinch of salt (about 1/8 tsp) and let sit for 3–4 minutes, then gently squeeze out any excess liquid. This keeps the yukhoe from becoming watery.

Add the pear, cucumber, and most of the scallion whites to the marinated beef and fold gently to combine. Reserve scallion greens for garnish.

Drizzle the remaining 1/2 teaspoon toasted sesame oil over the assembled yukhoe and sprinkle with toasted sesame seeds. Add microgreens or shredded nori if using.

If serving with egg yolk: make a small well in the center of each portion and place a raw egg yolk. Mix into the beef at the table. Only use very fresh, properly handled eggs if serving raw yolk.

Serve immediately chilled or slightly cool. Yukhoe is traditionally plated in small portions as an appetizer. Provide steamed rice on the side if desired and additional gochugaru or gochujang for guests who want extra heat.

Leftovers: Because the dish uses raw beef, consume within 24 hours and keep refrigerated. Do not refreeze. If you need to prepare ahead, keep beef and vegetables/marinade separate and combine just before serving.