Sung Si-kyung's Gochujang Yukhoe

Ingredients needed 🛒2 servings

• 200g beef (for yukhoe)
• 1 handful scallion shreds
• 1/2 tbsp gochujang
• 1 tsp minced garlic
• 1 tbsp sugar
• 1/2 tbsp starch syrup
• 1 tbsp sesame seeds
• a pinch of salt
• 1 tbsp sesame oil
• 1 egg yolk
• 1 tsp Jin-ganjang
• 1 tsp vinegar
• 1 tsp gochugaru
• 1/3 tsp fermented anchovy sauce

Recipe 🍳

Cooking tips 💡

• When mixing yukhoe, if the meat's temperature rises, freshness decreases, so use chopsticks or wear plastic gloves and mix as quickly as possible.
• When torching the surface, use high heat and quickly sear only the outside without cooking the inside, so the outside is savory and the inside retains its chewy texture.
• Adding a very small amount of fermented anchovy sauce to the scallion seasoning deepens the umami and further enhances the flavor of the gochujang yukhoe.

Recommended for 🙋

• ⭐Those who want to try a spicy, richly seasoned yukhoe beyond the usual sesame oil yukhoe.
• ⭐Those who want to impress guests with a visually stunning dish and smoky aroma using a torch.
• ⭐Those who prefer the clean, spicy harmony of seasoned scallion shreds and yukhoe.