Yukhoe is certainly not yuck nor a hoe although the thought of eating raw meat for some people can make them heave. I am not one of those people though as I have no qualms about eating raw meat, fish, eggs or anything else.
Yukhoe can be part of Bibimbap where it is slightly cooked in residual heat or as a standalone dish, often served with Nashi Pear. When I make it for Bibimbap, I usually make extra because I love this dish on its own, completely raw and delicious.
It’s best to buy the beef for this dish at your local butchers as they can advise you on the best cut of meat; just ask them for the freshest meat that is very lean and can be eaten raw. The beef needs to be thinly sliced so it’s best if the meat if half frozen so that it is easier to cut, if not just get your butcher to cut it as thinly as possible.
4 slices beef, thinly sliced and cut into strips
3 garlic cloves
1 1/2 Tbsp. light soy sauce
1 Tbsp. honey
1 Tbsp. pure sesame oil
1 Tbsp. toasted sesame seeds
1 Pound garlic cloves in a pestle and mortar into a paste and add to the thinly sliced beef.
2 Marinate the beef with light soy sauce, honey, pure sesame oil and toasted sesame seeds. Mix well and enjoy. You can eat it straightaway or make in advance.