Korean
Yukhoe — Raw Beef Korean Style (육회)
Yukhoe (육회) is Korean raw beef — fine-julienned top round or sirloin (홍두깨살, the eye of round — a tight-grained, low-fat cut that julliennes cleanly without shredding) dressed with ganjang, sesame oil, garlic, sugar, and topped with a raw egg yolk. Unlike steak tartare's ground format, yukhoe demands precise julienne cuts that require specific technique: the beef is cut along the grain into 5cm strips then julienned across the grain into 3mm threads. This produces a springy, chewy texture rather than the soft paste of ground meat. A julienne of Asian pear (배, bae) mixed with the beef adds sweetness and the pear's natural enzyme tenderises the beef slightly.
‹Swipe for the next dish›
Five in town · four not yet within reach.
How the 9 are reached
- In town
- 5 · egg yolks, sesame oil, garlic, sugar, pine nuts
- Not yet within reach
- 4 · beef top round (홍두깨살, hong-dukkae-sal), asian pear (배, bae), ganjang (Korean soy sauce), toasted sesame seeds
I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
400 g
beef top round (홍두깨살, hong-dukkae-sal)
trimmed of all fat and sinew
Not yet within reach of New Westminster · each reach is counted
1 medium
Asian pear (배, bae)
peeled and julienned into 3 mm threads
Not yet within reach of New Westminster · each reach is counted
4
For the dressing
15 ml
ganjang (Korean soy sauce)
used sparingly
Not yet within reach of New Westminster · each reach is counted
10 ml
2 cloves
To finish
5 g
toasted sesame seeds
Not yet within reach of New Westminster · each reach is counted
2 g
pine nuts
Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.
The larder of New Westminster →Each tap is counted, so the stockist sees the demand Provenance sends them.
II
The Method
1
Place the trimmed beef on a flat tray and transfer to the freezer for 30 minutes, so the flesh firms enough that the blade meets resistance and each slice is clean rather than dragged — the beef should feel dense and unyielding to a firm press but not frozen solid. This is a matter of precision, not safety: a half-frozen block gives you the control the knife needs to produce threads of even thickness.
2
Remove the beef from the freezer and, working with the grain, slice into strips approximately 5 cm in length. Turn the strips and cut across the grain into julienne threads of 3 mm width, so the blade severs the muscle fibres rather than following them, which is what produces the springy, yielding chew that defines yukhoe — cutting along the grain would leave the threads stringy and resistant. The finished threads should hold their shape and spring back slightly when pressed. This is where the dish lives or dies: the direction of the cut cannot be corrected once the beef is dressed.
3
Combine the ganjang, grated garlic, and sugar in a bowl and stir until the sugar dissolves, so the seasoning is uniform and no undissolved sugar sits against the raw beef and draws out moisture unevenly. Add the julienned beef and julienned pear and turn to coat; the dressing should barely film the threads — taste and confirm the raw beef flavour remains forward, with seasoning present only in the background.
4
Add the sesame oil last and turn once more, so the oil forms a light, protective sheen over the threads that slows the surface from dulling before the dish reaches the table. The colour of the beef should be bright red; any greyish or purplish cast indicates oxidation and the dish must be served at once.
5
Divide immediately among four chilled plates, mounding the beef neatly, and settle one raw egg yolk into a small hollow at the crown of each mound. Scatter toasted sesame seeds and pine nuts over the surface. Serve without delay — 30 minutes at room temperature visibly degrades both colour and texture.
III
Quality Hierarchy
01
Reserve — Hanwoo beef (한우), the native Korean breed used in Joseon royal court preparations: dense, clean-grained top round from a verified Hanwoo source, egg yolks from day-old free-range eggs, and a freshly pressed single-variety sesame oil.
02
Estate — Grass-fed beef top round from a named farm with verified low-fat, tight grain structure; fresh Asian pear in season; high-quality Korean ganjang (naturally brewed, aged minimum two years).
03
Market — Best available top round from a reputable butcher, confirmed lean and free of intramuscular fat; ripe Asian pear from a produce market; standard Korean ganjang.
04
House — Supermarket top round selected for leanness and tight grain — reject any cut showing visible fat marbling. All other principles of technique remain unchanged regardless of beef grade.
IV
Sensory Tests
◇Touch. Partially frozen beef feels dense and unyielding under finger pressure but yields a clean slice to the blade without crumbling or smearing.
◇Touch. Finished julienne threads spring back slightly when pressed — the cross-grain cut produces resilience rather than limpness.
◇Sight. Dressed beef at the moment of plating is bright red; any greyish or purplish tone signals oxidation and means service must be immediate.
◇Smell. The dish carries a clean, faint iron note from the raw beef with a background fragrance of sesame oil — no sour or off-meat smell is acceptable.
◇Where it lives or dies. The julienne cut must run across the grain: this single decision separates yukhoe's characteristic springy threads from an unpleasant stringy or paste-like result.
Pillar V
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The dishes this one teaches you, across the cuisines — on every recipe.
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VI
What to Pour
The pairing
Ancient Lakes of Columbia Valley Riesling
Ancient Lakes Vineyard — Cave B · Ancient Lakes
Not yet stocked in British Columbia
Wine
From British Columbia
Fort Berens Riesling
Fort Berens Estate Winery · Lillooet
Liberty Wine Merchants · Vancouver →See all 2 →Wine
Without alcohol
No pour without alcohol holds against this yet.
Each tap is counted, so the stockist sees the demand Provenance sends them.
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The whole pairingPillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
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The working kitchen
Sourced through Provenance