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Yukhoe

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This Korean raw beef dish (variations on the spelling include yukhwe and hukhue) is easy to make. You'll have to plan ahead and freeze the beef for 30 minutes before preparing the ingredients; that's also when you should start cooking the rice, if you're serving it as an accompaniment to the dish.

Choose beef with little exterior fat and silverskin, such as tenderloin. It's even better (if a trifle extravagant) if made with well-marbled Japanese beef.

250 grams boneless beef, in one piece, frozen for 30 minutes

15ml light soy sauce

10ml pure sesame oil

About 1 tsp granulated sugar

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