Seasoned raw beef
Korean beef tartare – Yukhoe – raw beef, lightly marinated
Servings Prep Time
4people 20minutes
Passive Time
20minutes
Servings Prep Time
4people 20minutes
Passive Time
20minutes
Ingredients
Instructions
  1. Mix together all ingredients in a bowl. Leave out meat and scallion
  2. Trim the beef from fat or sinew and cut it into small cubes or super thin strips using a sharp knife
  3. Add the beef to the marinade and mix gently. Put in fridge for 20 minutes.
  4. Place a chef’s ring onto a plate. Spoon the beef mixture into the ring. Pressing down on edges. Remove ring and serve scattered with sesame seeds and scallion.
  5. Note that a large variety of meet can be used. Important to use as dry meat as possible. Not straight out of vacuum bag or freezer.
Recipe Notes

Hoe can refer to various raw food dishes in Korean cuisine.

Yukhoe – beef
Mulhoe – cold raw fish soup
Cheonyeop hoe – abomasum or beef stomach
Deunggol hoe – beef stomach
Dugol-hoe – beef brain
Hoe gan – beef liver
Gaphoe – beef liver, kidney, stomach, and abomasum
Japhoe – beef liver, tripe, kidney and lean meat
Kongpat Hoe – beef kidney
Satae hoe – beef hanger steak
Soesim hoe – beef tendons
Yanggan hoe – beef tripe and liver
Yanghoe – beef tripe
Dongchi hoe – pheasant
Dangyuk-hoe – deer
Nogyuk hoe – venison
Sanjeo hoe – wild boar
Toyuk hoe – rabbit
Yangyuk hoe – lamb