Easy Yukhoe

Easy Yukhoe

Just chop, combine and mix.
You can feel like you're at a Korean barbeque place at home. This is an easy appetizer to pair with drinks.
You're sure to make this again and again.

Ingredients: 1 serving

Sashimi grade lean tuna (maguro)
120 g or 1 block
2 teaspoons
1 teaspoon
1 teaspoon
☆Soy sauce
1 teaspoon
1 clove
☆Sesame oil
2 teaspoons
Egg yolk
Toasted white sesame seeds
to taste
Green shiso
1 leaf


1. Cut up the tuna into thin strips. (I used an awkward amount of leftover frozen lean tuna (maguro) this time.)
2. Make the sauce. Combine the ☆ ingredients.
3. Put the cut up tuna in the sauce and mix well.
4. Arrange on a serving plate. Make a well in the middle for the egg yolk.
5. Crush the sesame seeds with your fingers as you sprinkle them on.
6. Drop an egg yolk in the well and it's done.
7. If there is some time until you can serve this, and you are using frozen tuna, mix it up just before you serve it. It may get watery otherwise.
8. This is one I made recently. (The tuna in the original photo didn't have a good color.)
9. I've changed the sauce a bit recently, I recommed this one: For 1/2 a block of sashimi grade tuna, use 2 teaspoon gochujang, 1 teaspoon each of sugar, vinegar, soy sauce and sesame oil, and a little grated ginger.
10. Try adding pepper too, which is delicious.

Story Behind this Recipe

I wanted to have yukhoe (yukke) at home. But it's difficult to get a hold of very fresh I used tuna instead.
I studied how restaurant yukhoe tasted while I was eating it, and flavored this version to my taste.
Nowadays you can't get yukhoe at restaurants, so this is one of my family's favorite dishes.