YUKHOE is a traditional Korean dish made from thinly sliced fresh beef mixed with seasoning. The origin of this dish is said to date back to the Three Kingdoms period and was influenced by Mongolian cuisine. However, historical records of this food can be found in the representative Joseon Dynasty cookbook, 『SI-UI-JEON-SEO』. At that time, YUKHOE was considered a high-class dish enjoyed at royal banquets. Given that Korea was an agrarian society, beef was not a readily available food for everyone.

YUKHOE is made using the rump (inside round of beef). Thinly sliced ?beef seasoned with soy sauce, sesame oil, minced garlic, sugar, salt, and pear juice. Add pears, pine nuts, and egg yolk as garnishes. In particular, the sweetness and crunchy texture of pears go well with raw meat and enhance the flavor. Because the freshness of beef, the raw material for raw meat, is most important, particular attention is needed in the meat preparation and seasoning.

Today, YUKHOE is loved for its soft and chewy texture, and is a menu item that can be easily found in restaurants or traditional restaurants that serve grilled meat. In particular, 'High-quality YUKHOE' using Korean beef often appears on special days or when serving guests. In addition, YUKHOE provides foreign tourists with the taste of fresh beef while informing them of Korea's unique food culture. In these days, you can enjoy YUKHOE in new ways, such as in menus such as YUKHOE BIBIMBAP or YUKHOE CHOBAP (Sushi with YUKHOE on top).