Aha Bujang's Soy Sauce Yukhoe

• beef (eye of round) 250g
• Korean pear 1/2
• cheongyang chili pepper 1
• garlic 3 cloves (about 15g)
• Jin-ganjang 1 tablespoon
• sugar 1 tablespoon
• sesame oil 1/2 tablespoon
• maesil syrup (or commercial maesil drink) 1/2 tablespoon
• gochugaru 1/4 teaspoon
• beef dashida 1/4 teaspoon
• Miwon 1/4 teaspoon
• ground black pepper a pinch

Recipe 🍳

Cooking tips 💡

• If the beef is not fully thawed before mixing, moisture will seep out and pool at the bottom, so it is crucial to use a thawing sheet to absorb all moisture.
• Mince the garlic just before cooking rather than using pre-minced garlic; its sharp, fresh aroma enhances the yukhoe.
• Adding a very small amount of gochugaru cuts the richness and imparts a subtle spiciness and deeper flavor.

Recommended for 🙋

• ⭐Those who want to enjoy savory, umami-rich soy sauce yukhoe with a professional touch at home.
• ⭐Those who want to make a light yet special one-dish meal or snack themselves.