Modu Recipes

Ttukdak Hyung's Yukhoe Kkakdugi

A trendy finger food appetizer made by mixing bite-sized, cube-shaped beef with a savory and spicy sriracha mayo sauce and popping tobiko, served on cucumber and crackers.

🙋 Recommended for

  • ⭐ Those who want to create a trendy, stylish appetizer like those found in izakayas or bars at home in just 5 minutes.
  • ⭐ Those who want to present visually appealing and delicious finger food canapés for home parties or when inviting friends.
  • ⭐ Those who prefer a fusion-style yukhoe combined with spicy mayo sauce and tobiko, rather than the common sesame oil and soy sauce base.

Ingredients needed 🛒2 servings

  • 200g lean beef for yukhoe
  • 2 tbsp mayonnaise
  • 2 tbsp sriracha sauce
  • 2 tbsp tobiko
  • A little chopped scallions
  • 1 bag plain crackers
  • 0.5 cucumber
  • A little seasoned seaweed

Recipe 🍳

  1. Cut the fresh, lean beef for yukhoe into neat cubes, about 1cm on each side, like kkakdugi (radish kimchi).
  2. Place the cubed beef in a mixing bowl and add 2 tbsp of mayonnaise and 2 tbsp of sriracha sauce in equal amounts, seasoning evenly.
  3. Add a generous amount of tobiko to enhance the unique texture, and toss in chopped scallions or chives for a fresh aroma.
  4. Gently mix with a spoon, ensuring the seasoning coats the meat without crushing it, to complete the yukhoe kkakdugi.
  5. To serve as finger food appetizers, arrange the plain crackers in a line on a plate.
  6. Place one slice of cucumber on each cracker.
  7. Top the cucumber slices generously with a spoonful of the freshly mixed yukhoe kkakdugi to finish.
  1. Cut lean, fresh beef into bite-sized cubes.
  2. In a bowl, gently mix beef, mayonnaise, sriracha sauce, tobiko, and chopped scallions.
  3. Arrange crackers and sliced cucumber on a plate, then top each with a portion of yukhoe kkakdugi.

Cooking tips 💡

  • Instead of marbled cuts like those for grilling, using lean and tender beef cuts such as bottom round or eye of round is recommended for a cleaner taste and better texture.
  • Using buldak sauce instead of sriracha sauce can make the spiciness too intense, overpowering the beef's natural umami and flavor. Sriracha is recommended for its balanced spicy and tangy profile.
  • If you want to enjoy this as a hearty meal instead of just a snack, you can also make a delicious wrap by placing white rice on seasoned seaweed (gim) and topping it generously with this yukhoe kkakdugi.

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BeefMayonnaiseSriracha sauceTobikoScallionsCucumberCrackers
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