What is Yukhoe & Yeoneo?
Cool seasoned beef and rich salmon meet crisp pear, sesame oil, egg yolk, seaweed, and roe.
KOREAN FOOD · FROM HEAT TO FINISH
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QUICK ANSWERS
KNOW THE DISH.
THEN EAT IT THE KOREAN WAY.
How do Koreans prepare and eat Yukhoe & Yeoneo?
Use beef specifically sold for raw consumption and sashimi-grade salmon, keeping both cold until serving. A small sheet of roasted seaweed adds crunch and salinity.
What is the best bite of Yukhoe & Yeoneo?
Alternate beef, salmon, pear, and seaweed rather than stacking everything every time.
What comes at the end of the meal?
Chilled maesil tea or a small yuzu sorbet gives a tart finish that clears the richness of sesame oil, yolk, and salmon.
01 · THE DESTINATION
Yukhoe & Yeoneo: Raw Beef and Salmon
Cool seasoned beef and rich salmon meet crisp pear, sesame oil, egg yolk, seaweed, and roe. It is a modern Korean sharing plate built around clean texture and small combinations.
By Eat Korean Style Editorial TeamLast updated August 14, 2026
02 · COLD PREPARATION
Freshness Is the Technique
Use beef specifically sold for raw consumption and sashimi-grade salmon, keeping both cold until serving. Prepare pear, seaweed, egg yolk, sesame oil, sesame seeds, and optional roe separately.
03 · SEASON SEPARATELY
Do Not Turn It Into One Mixture
Cut beef into fine strips and season gently with sesame oil, soy, garlic, and pear. Slice salmon cleanly and leave it mostly untouched so the two textures remain distinct.
04 · BREAK THE YOLK
Choose Your Own Combination
Mix the yolk into the yukhoe a little at a time. Try beef with pear, salmon with roe, then combine both on crisp seaweed when you want a richer bite.
05 · READY TO SHARE
Seaweed Makes the Bite
A small sheet of roasted seaweed adds crunch and salinity. Add one strip of beef or salmon, pear, and only a little rice so the raw ingredients remain the focus.
06 · EAT IT COLD
Small Bites, Clean Pauses
Alternate beef, salmon, pear, and seaweed rather than stacking everything every time. Keep the platter chilled and finish promptly once it reaches the table.
07 · A BRIGHT FINISH
Plum or Yuzu After
Chilled maesil tea or a small yuzu sorbet gives a tart finish that clears the richness of sesame oil, yolk, and salmon.
WHAT TO DRINK · WHAT COMES AFTER
KEEP THE TABLE
GOING.
Soju
Chilled soju is traditional with yukhoe and stays neutral beside salmon.
Korean Highball
A dry citrus highball keeps the cold platter bright.
Maesil Tea
Tart plum tea balances sesame oil and egg yolk.
Yuzu Sorbet
A small citrus scoop cleans the palate without heaviness.
WHERE TO EXPERIENCE IT
TWO PLACES
WORTH THE TRIP.
One pick from the food’s best-known regional home, plus one accessible Seoul choice. Check the latest listing before visiting.
REGIONAL PICK
Hampyeong · Jeollanam-do
Hwarang Sikdang
A longstanding regional name for Hampyeong-style yukhoe bibimbap.
OPEN IN GOOGLE MAPS ↗SEOUL PICK
Gwangjang Market · Seoul
Buchon Yukhoe
A Michelin-recognized market favorite for fresh yukhoe and yukhoe bibimbap.
OPEN IN GOOGLE MAPS ↗Coming to Korea? Use these as carefully selected starting points—and enjoy the dish where its local story feels most alive.
MAKE IT AT HOME
A SIMPLE
HOME-STYLE RECIPE.
INGREDIENTS
Yukhoe & Salmon Platter
INGREDIENTS
- Sashimi-grade beef 250 g
- Sashimi-grade salmon 250 g
- Asian pear 150 g
- Egg yolk 1
- Soy sauce 15 ml
- Sesame oil 20 ml
- Sugar 8 g
- Minced garlic 5 g
- Sesame seeds 8 g
- Wasabi and radish sprouts
COOKING METHOD
- 01
Buy beef and salmon specifically prepared for raw consumption and keep both below 4°C / 40°F.
- 02
Cut the beef into thin strips and salmon into neat slices using separate clean surfaces.
- 03
Mix soy sauce, sesame oil, sugar, garlic, and sesame; lightly dress the beef just before serving.
- 04
Arrange with pear, yolk, sprouts, and wasabi. Serve immediately and discard leftovers left at room temperature.
HOME NOTERaw meat and fish are not recommended for pregnant people or anyone with a weakened immune system.
NEXT EXPERIENCE