Cut up the tuna into thin strips. (I used an awkward amount of leftover frozen lean tuna (maguro) this time.)
Make the sauce. Combine the ☆ ingredients.
Put the cut up tuna in the sauce and mix well.
Arrange on a serving plate. Make a well in the middle for the egg yolk.
Crush the sesame seeds with your fingers as you sprinkle them on.
Drop an egg yolk in the well and it's done.
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.
This is one I made recently. (The tuna in the original photo didn't have a good color.)
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.
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 meat...so 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.
You can use offcuts of tuna or anything. You can chop it up to the consistency you want too. If you use frozen tuna it may get watery, so it may be better to mix in the sauce just before serving! Even when you have to wait a while until you can serve it, be sure to mix in the sauce just before serving.