Korean Seasoned Raw Beef (Yukhoe)

Steps

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1. 1
   Source fresh, high-quality beef suitable for raw consumption. Visit a butcher and ask them to prepare meat cut for yukhoe. Choose lean, tender cuts with no visible fat. You may ask the butcher to slice it into thin strips with scissors or a knife.
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2. 2
   Ensure all equipment, bowls, utensils, and serving dishes are thoroughly chilled. Cleanliness and cold temperature are essential for safely preparing this raw beef dish.
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3. 3
   Cut the onion in half and remove the skin. Slice it thinly. Soak the sliced onion in cold sugar water (made with 1 tablespoon sugar and water) to keep it crisp and prevent discoloration.
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4. 4
   Mince 7 garlic cloves. Garlic is a dominant flavour in yukhoe, so use generously. (Be aware that eating this will result in garlic breath—the creator suggests preparing it as a breakfast dish to avoid this issue!)
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5. 5
   Cut green onion into thin sections. Rinse and pat dry thoroughly.
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6. 6
   In a large chilled bowl, combine the drained onion, minced garlic, green onion, soy sauce, 1 tablespoon honey, a pinch of black pepper, 2 tablespoons sesame oil, and 1 tablespoon toasted white sesame seeds. Mix thoroughly to blend all flavours.
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7. 7
   Working quickly, slice the chilled beef into thin strips. Avoid touching the raw beef directly with your fingers to maintain hygiene and food safety.
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8. 8
   Add the sliced beef to the seasoning mixture and toss quickly to coat evenly with the sauce and aromatics.
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9. 9
   Transfer the yukhoe to a chilled serving plate. Remove any tips or unattractive edges for a polished presentation. Top with an egg yolk (optional) if desired.
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10. 10
    Before eating, optionally stir the egg yolk into the yukhoe to create a richer sauce. Serve immediately with beer or your preferred beverage. This is the perfect drinking accompaniment.
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