Korean · Lunch
Spicy Raw Beef Salad
Yukhoe is a Korean raw beef salad made from finely julienned beef tenderloin dressed in sesame oil, soy sauce, gochugaru and sugar, tossed with julienned Asian pear and scallion, topped with a raw egg yolk and toasted sesame seeds. Served chilled as a starter with a peppery, sweet-savory finish.
$8
20 minsPrep
0 minsCook
20 minsTotal
MediumLevel
Nutrition per serving
386Calories
34.1gProtein
24.5gFat
9.3gCarbs
7.3gSugar
1.1gFiber
540mgSodium
408mgChol
6.8gSat Fat
510mgPotassium
55mgCalcium
4.7mgIron
2.1mcgVitamin B12
4.8mgVitamin C
gluten-free
low-carb
low-calorie
spice-route
all-time-classics
quick-lunch
gluten-free
low-calorie
Instructions
1
Prep
Trim sinew and fat from beef tenderloin, slice against grain into thin sheets, stack and cut into fine matchsticks until glossy and deep red.
2
Chill
Place cut beef in a small bowl set over ice for 10 minutes until firm and cold to the touch.
3
Build
Mince garlic and slice scallion on the diagonal. Whisk together sesame oil, soy sauce, garlic, sugar and gochugaru until sugar dissolves.
4
Toss
Add chilled beef and julienned Asian pear to dressing and toss gently with fork until every strand is coated and glistening.
5
Plate
Mound beef in center of chilled plate, nest egg yolk on top, scatter scallion and toasted sesame seeds around it, finish with black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g beef tenderloin, very fresh, hand-cut into fine matchsticks
- 2 tbsp2 tbsp sesame oil
- 4 tsp4 tsp soy sauce
- 2 clove2 clove garlic
- 2 tsp2 tsp sugar
- 1 tsp1 tsp gochugaru
- 22 scallion
- 3.6 oz100g Asian pear, peeled
- 22 egg yolk
- 2 tsp2 tsp toasted sesame seeds
- 1/2 tsp1/2 tsp black pepper
