Yukhoe is the Korean version of steak tartare, consisting of thinly sliced beef marinated in soy sauce, sesame oil, garlic, and sugar. The concoction is then seasoned with salt and pepper. The dish is always served with a raw egg yolk on top, while thinly sliced Korean pear is an often-seen addition served on the side.
The name of the dish is derived from two words: yuk, meaning meat, and hoe, meaning sashimi. No one is yet sure about the origins of yukhoe, but some say it originated in China, while the others claim it was first served at the Korean Royal Court.
"Beautiful assortment of seafood with yukhoe, Korean steak tartare, in the middle. The seafood was very fresh and the yukhoe was extremely delicious!"
"It’s good, but again we had a big mound of it."
"The servings are generous enough that you should feel full at the end, but if you still have some room, order a bowl of yukhoe bibimbap!"