Wagyu Yukhoe (halal) Recipe

Chill and trim

Place the wagyu in the coldest part of your refrigerator for 20–30 minutes or in the freezer for 10 minutes to firm slightly; this makes very thin slicing easier. Trim any silver skin, connective tissue or excess fat, leaving mostly lean for a yukhoe texture.

Using a very sharp knife, slice the chilled beef into 1/8-inch (3 mm) slices against the grain. Stack slices and cut into 1/8-inch wide matchsticks, then turn and chop roughly to create 1/4-inch (6 mm) bite-sized julienne cubes. Keep beef cold on a plate over ice or in the refrigerator until ready to toss with marinade.

Season the cut beef lightly with 1/4 tsp kosher salt and 1/8 tsp white pepper and set aside briefly while you prepare the marinade so the salt begins to draw flavor into the meat.

Make marinade

In a small bowl combine 1 tablespoon light soy sauce, 1/2 tsp sesame oil, 1/2 tsp mirin (or sugar water substitute), 1 tsp ground toasted sesame seeds, 1/2 tsp minced garlic, 1/2 tsp minced ginger, 1/2 tsp sugar, 1 tablespoon grated pear (press to get juice), and 1/4 tsp gochugaru. Whisk until sugar dissolves and mixture is homogenous. Taste and adjust: it should be lightly sweet, savory and aromatic—avoid overpowering the beef.

Chill the marinade briefly (5 minutes) so flavors meld but do not warm the meat when combined.

Add the chilled, seasoned beef to the bowl with the marinade. Gently toss with clean hands or two forks for 30–60 seconds until evenly coated. Do not overmix; you want a delicate coating. Refrigerate the marinated beef for 10–15 minutes to allow flavors to penetrate.

Prepare garnishes

While beef rests, thinly slice 1 tablespoon scallion on a bias, julienne 1/4 cup cucumber if using, and lightly toast 1/2 tsp sesame seeds in a dry skillet over medium heat 30–60 seconds until aromatic. If using microgreens or shiso, rinse and spin dry. If using an egg yolk, separate and have the yolk in a small ramekin; if pasteurized egg yolk is required, use that or omit and substitute 1/2 tsp extra sesame oil for richness.

Assemble

Arrange chilled marinated wagyu in a shallow mound on a chilled plate. Make a small well in the center and place the egg yolk gently on top (if using). Drizzle 1/4 tsp toasted sesame oil over the beef and sprinkle 1/2 tsp toasted sesame seeds and the sliced scallion. Add cucumber julienne and microgreens around the edge for contrast.

Serve immediately with toasted sesame crackers, thin rice crisps, or Korean pear slices for scooping. NOTE: Because the dish uses raw beef and raw egg yolk, serve right after assembly and inform diners. Use the freshest halal wagyu and pasteurized egg yolk where required by local food-safety regulations.