Yukhoe (육회) – Korean Beef Tartare with Pear and Egg Yolk

Yukhoe is raw beef in fine strips, dressed with soy sauce, sesame oil, garlic and a little sugar. You arrange it on strips of Asian pear and set a raw egg yolk in the middle. At the table, you stir the yolk and the meat together and eat each bite with a piece of pear.

By Laura Chen· November 4, 2026

35 Mintotal

2servings

320kcal

KoreanCuisine ›

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Buy a piece of top round or rump from the butcher and say you want to eat it raw. You need meat of tartare quality, in one piece and from the same day. Prepare it on the day of purchase, keep it in the fridge until you slice it and eat the yukhoe within 30 minutes of dressing it. For the yolk, use an egg that is at most 5 days old. Pregnant people, children, older people and people with weakened immune systems should not eat raw meat or raw egg.

Cooked, you know beef with a similar seasoning as Bulgogi. Served on a bowl of rice and vegetables, yukhoe is a variation of Bibimbap. Poach the leftover pear with ginger for Baesuk.

Image: AI-generated.

Yukhoe (육회) – Korean Beef Tartare with Pear and Egg Yolk

Name: Yukhoe (육회) – Korean Beef Tartare with Pear and Egg Yolk
Prep time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Korean
Ingredients: 200 g beef top round or rump of tartare quality, in one piece; 1 tbsp soy sauce; 1 tsp sugar or honey; 1 tbsp toasted sesame oil; 1 clove garlic, finely grated; 1 tsp toasted sesame seeds; 1 pinch black pepper; 1/2 Asian pear (150 g); 1 pinch sugar for the water; 2 egg yolks from fresh eggs; 1 scallion, in fine rings; 1 tbsp pine nuts, chopped

Laura Chen

Servings

Prep time

35 minutes

Cook time

0 minutes

Calories

320

Cuisine

Korean

Ingredients

For the meat:

200 g beef top round or rump of tartare quality, in one piece
1 tbsp soy sauce
1 tsp sugar or honey
1 tbsp toasted sesame oil
1 clove garlic, finely grated
1 tsp toasted sesame seeds
1 pinch black pepper

To serve:

1/2 Asian pear (150 g)
1 pinch sugar for the water
2 egg yolks from fresh eggs
1 scallion, in fine rings
1 tbsp pine nuts, chopped

Instructions

Put the meat in the freezer for 20 minutes. Partly frozen, you can slice it cleanly.
Peel the pear, cut it into matchstick strips and put them in cold water with 1 pinch of sugar so they stay pale.
Remove the sinews and fat from the meat. With a sharp knife, cut it into slices 3 mm thin and then into strips.
Mix the soy sauce, sugar, sesame oil, garlic, sesame and pepper in a chilled bowl. Add the meat and mix everything with two forks.
Drain the pear and arrange it as a ring on two chilled plates.
Set the meat in the middle, press a hollow into it and separate the eggs only now. Put a yolk in each hollow.
Scatter the scallions and pine nuts on top and serve the yukhoe right away.

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Yukhoe (육회) – Korean Beef Tartare with Pear and Egg Yolk

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