The Korean dish made from raw beef seasoned with soy sauce, sesame oil, and pear juice is yukhoe.
Yukhoe is a Korean raw-meat dish most commonly prepared with lean beef cut into thin strips. Common seasonings include soy sauce, sesame oil, salt, sugar, garlic, and pepper. Korean pear, pine nuts, and a raw egg yolk are often added as garnishes or accompaniments.
The name literally refers to raw, sliced meat, although everyday usage usually means seasoned raw beef. A 19th-century Korean cookbook, Siuijeonseo, describes finely shredded beef seasoned with ingredients including spring onion, garlic, oil, honey, pine nuts, sesame, and salt, showing that the preparation has a long documented history.
Yukhoe is sometimes compared with steak tartare, but it belongs to Korea’s broader hoe tradition and has its own seasoning profile and garnishes. It should not be confused with sannakji, which is raw octopus, or ganjang gejang, raw crab marinated in soy sauce. Because the beef is uncooked, freshness, handling, and food-safety controls are particularly important.