A bowl of diced raw meat with chopped green onions, sauce, and lotus root chips, next to a small bowl of green onions and a large bottle of gluten-free soy sauce on a white countertop.

Recipes /

Yukhoe

Name: Yukhoe
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Ingredients: Beef & Lamb

Serves 2 servings

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

About

Korean raw beef tartare mixed in a sweet aromatic soy-based sauce mixed with Asian pear, pine nuts, and fried garlic. It’s served over a Gochujang flavored sauce and garnished with scallions and fried lotus root chips. Recipe created in partnership with Chef Angel Barreto at Anju.

Ingredients

Yukhoe Sauce:

2 tablespoons Kikkoman® Sesame Oil
1 tablespoon + 2 teaspoons Kikkoman® Gluten-Free Tamari Soy Sauce
2 tablespoons + 1 teaspoon brown sugar
1 teaspoon grated or minced garlic
½ teaspoon grated ginger
½ teaspoon sesame seeds, toasted
½ teaspoon ground black pepper

Gochujang Mustard Sauce:

1 tablespoon gochujang sauce
2 teaspoons whole grain mustard
¼ teaspoon Kikkoman® Rice Vinegar
½ teaspoon honey
¼ teaspoon ground black pepper
¼ teaspoon salt

Fried Lotus Root Chips:

1 piece lotus root
Vegetable oil

Yukhoe:

6 ounces beef tenderloin
½ cup ¼-inch diced Asian pear
1 tablespoon pine nuts, toasted
2 teaspoons minced garlic, lightly fried
1 tablespoon sliced scallions
Kosher salt and ground black pepper to taste

Directions

To prepare the Yukhoe Sauce, place soy sauce, brown sugar, sesame oil in a small saucepan and bring to a simmer over medium-low heat. Cook for about 5 minutes or until the sauce is slightly thick, like the consistency of warm honey. Remove from heat and add ginger, garlic, sesame seeds and pepper. Set aside in the refrigerator to cool.
To prepare the Gochujang Mustard, place gochujang sauce, mustard, rice vinegar, honey, salt and pepper into a bowl and whisk until well mixed; set aside.
To prepare the fried lotus root chips, place several inches of oil in a medium saucepan and heat to 350°F. Peel lotus root and use a mandolin to cut thin slices about 2 millimeters thick. Fry in hot oil for about 2 to 3 minutes or until they are crispy, moving them around in the oil to keep them from sticking together and cooking evenly. (If you no longer see any bubbles coming from the lotus root this is a good indicator that they are about done). Remove from the oil and place on a paper towel lined tray; season with salt and pepper.
Cut beef into 1/3–inch slices and then cut into thin strips and place into a medium bowl. Add Yukhoe Sauce, Asian pear, pine nuts and fried garlic. Toss to mix and season with salt and pepper. Spoon gochujang mustard into the bottom of 2 bowls and scoop the beef mixture into the middle. Sprinkle scallions and layer fried lotus root chips vertically to one side of the bowl.