Wagyu Yukhoe Recipe

Chill and slice beef

Place the Wagyu beef in the freezer for 20–30 minutes until just firm but not frozen solid; this makes slicing very thin pieces easier and safer. Using a sharp knife, trim any silver skin and excess fat, then slice the beef across the grain into very thin 2–3 mm strips or small matchsticks. Pat dry on paper towel.

Season the sliced beef lightly with the fine sea salt and freshly ground black pepper. Toss gently so seasoning is evenly distributed. Keep chilled while you prepare the sauce.

Make the sauce

In a small bowl combine the light soy sauce, toasted sesame oil, rice vinegar, and sugar. Stir until sugar dissolves. Add the very finely minced garlic, gochugaru (or mild chili flakes), and the finely minced or grated onion. Mix thoroughly so the flavors marry. Taste and adjust: add an additional 1/4 tsp soy for saltiness or a little more sugar if you want sweeter balance.

Fold in the thinly sliced spring onion and the toasted sesame seeds into the sauce. If you want a slightly thicker, more cohesive dressing, you can whisk it briefly until slightly emulsified.

Remove 1–2 teaspoons of sauce to a separate small bowl if you want to lightly dress the pear/cucumber garnish before plating (optional).

Combine beef and sauce

Gently fold the chilled, sliced Wagyu into the prepared yukhoe sauce using a spatula or clean hands so the beef is evenly coated. Do not overwork; you want delicate coating and minimal handling. Taste and adjust seasoning quickly (add a pinch more salt or 1/4 tsp soy if needed).

Arrange microgreens or baby arugula on chilled plates. Mound the sauced Wagyu in the center. Neatly place the julienned/grated pear and cucumber beside or atop the beef (if using, dress these lightly with the reserved sauce). Add shiso leaf(s) alongside for aroma.

Finish with a sprinkle of toasted pine nuts or crushed walnuts and an extra pinch of toasted sesame seeds. Serve immediately while beef is still cool. Provide small forks or chopsticks and enjoy.