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📺 Watch How to Make This Yukhoe Kimbap

When I was going to culinary school in Paris, I hosted a couple of supper club dinner parties whenever I had a little break from school. Out of everything I served, Yukhoe kimbap was one of the dishes people loved the most.

And I completely understand why!

Nutty sesame rice, crispy danmuji, refreshing cucumber, and sweet Korean pear are all rolled inside roasted seaweed. Then, instead of putting the beef inside the roll, I pile soft, savory yukhoe right on top. Finally, crispy fried green onion adds this amazing savory crunch.

It’s familiar like kimbap, but also feels a little special—almost somewhere between Korean comfort food and a beautiful little beef tartare bite.

I especially love serving this Yukhoe kimbap for dinner parties because you can prepare almost everything ahead, then season the beef right before serving.

❓ What’s Yukhoe Kimbap?

Yukhoe is Korean-style seasoned raw beef, sometimes described in English as Korean beef tartare. Traditionally, very fresh lean beef is finely sliced or julienned and seasoned with ingredients such as soy sauce, sesame oil, garlic, green onion, and sometimes sugar.

If you’ve had yukhoe in Korea, you may also have seen it served with julienned Korean pear and egg yolk.

This recipe takes those familiar flavors and turns them into Yukhoe kimbap.

Instead of making a traditional kimbap with several cooked fillings, I keep the inside fresh and simple: seasoned rice, Korean pear, cucumber, and pickled radish. Then, the seasoned raw beef goes right on top.

The combination reminds me a little of the way Korean food balances rich and refreshing flavors. The beef is soft and meaty, while the pear and cucumber bring freshness and crunch. Meanwhile, the fried green onion adds a deep savory flavor that ties everything together.

If you love Jeonju bibimbap, yukhoe, or the food culture around Jeonju Hanok Village, these flavors will probably feel very familiar.

🛒 Ingredients You’ll Need

Fried Green Onion & Green Onion Oil*:

• 1 cup avocado oil or neutral oil
• 40g green onion or leek, julienned (about 1 cup loosely packed)
• A pinch of salt

Yukhoe Sauce:

• 2 tbsp sugar
• 1 tbsp Korean soup soy sauce or regular soy sauce
• 1 tbsp Yondu
• 1 tbsp sesame oil
• 1 tbsp green onion oil*
• 1/4 tsp black pepper

Kimbap:
Makes 2 kimbap

• 1 1/3 cups warm cooked short-grain rice
• 1 tbsp sesame oil
• 1 tbsp sesame seeds
• A pinch of salt
• A pinch of pepper
• 2 sheets nori, roasted seaweed
• 1/2 Korean pear, peeled and julienned
• 1/2 English cucumber, julienned
• Some danmuji, Korean pickled radish

For the Yukhoe:

• 400 g fresh beef eye of round or round steak (udunsal or hongdukkesal), sliced against the grain, then julienned
• 5 cloves garlic, finely minced
• 3 to 4 green onions, finely chopped

💡 A Few Ingredient Notes

Green Onion Oil
Don’t throw away the oil after frying the green onion! It’s packed with flavor and is fantastic for stir-fries, noodles, sauces, or even homemade chili oil.

Beef for Yukhoe
For yukhoe, I recommend using very fresh lean beef. In Korea, top round (udunsal) and eye of round (hongdukkesal) are commonly used. For a more special occasion, tenderloin is another delicious option. Most importantly, tell your butcher that you plan to eat the beef raw and ask for the freshest appropriate cut they recommend.

Yukhoe Sauce
I intentionally use only 1 tablespoon of sesame oil here. Since the rice is also seasoned with sesame oil, you really don’t need a huge amount in the beef sauce. Instead, the green onion oil adds another layer of savory flavor without making everything taste overwhelmingly sesame-y.

Kimbap
Korean pear adds sweetness, juiciness, and that signature crisp texture that works so well with the rich Korean beef.
I actually used “Ulwae jubak-jangajji”, a Korean pickled oriental melon aged in sake lees, instead of danmuji when I made mine. It is sweet, crunchy, savory, and absolutely delicious.
However, it can be difficult to find, so regular Korean danmuji works perfectly.

🍳 How to Make Yukhoe Kimbap

1. Make the Fried Green Onion & Green Onion Oil

Heat avocado oil over medium heat to 160°C/320°F. Fry the julienned green onion or leek until crispy and lightly golden, about 2 minutes. Remove from the oil and place on a strainer or cooling rack. Sprinkle with a pinch of salt while still hot. Set aside.

Keep the remaining green onion oil. It is fantastic for adding a fragrant savory flavor to dishes such as stir-fries and noodles. We are also going to use it to make the yukhoe sauce.

2. Make the Yukhoe Sauce

To make the yukhoe sauce, combine all the ingredients for the sauce and whisk until fully emulsified. Set aside.

3. Season the Rice

Combine the warm rice, sesame oil, sesame seeds, salt, and pepper in a bowl.

4. Roll the Kimbap

Place 2/3 cup of the seasoned rice on top of the nori, rough side facing up and shiny side facing down.
Spread the rice evenly over about 2/3 of the nori sheet, leaving the top 1/3 empty.

Place the julienned Korean pear, cucumber, and danmuji over the rice.

Starting from the edge closest to you, carefully lift the nori and rice over the filling to wrap it once. Press firmly to keep everything nice and tight, then continue rolling the kimbap all the way up.

Coat the kimbap with sesame oil evenly, then slice into bite-sized pieces.

5. Make the Yukhoe

Combine the julienned beef, garlic, green onions, and yukhoe sauce until everything is well coated.
Whisk the yukhoe sauce once more to emulsify it again right before adding it to the beef.

6. Assemble the Yukhoe Kimbap

Arrange the sliced kimbap on a serving plate with the cut sides facing up.
Place the yukhoe generously on top of each piece.

If you like, lightly torch the yukhoe for a touch of smoky, charred flavor and a completely different experience.

7. Finish & Serve

Finally, place the fried green onion on top.
Sprinkle with additional sesame seeds and chopped green onion if you like. You can also add egg yolk, if you like.
Serve immediately. Enjoy!

📝 Tips for the Best Yukhoe Kimbap

Chill the Beef Before Slicing

Put the beef in the freezer just long enough to firm it up slightly before slicing. You do not want to freeze it completely. However, when the outside becomes slightly firm, it is much easier to cut clean, thin slices and julienne them evenly.
Also, always slice the beef against the grain first. This keeps the texture much more tender.

Buy Beef Specifically for Raw Preparation

Because yukhoe is served raw, freshness matters.
I recommend going to a butcher you trust and telling them exactly how you plan to serve the beef.

Season the Yukhoe Right Before Serving

You can prepare the sauce ahead of time, but I strongly recommend mixing it with the beef immediately before serving.
That way, the Korean beef tartare stays fresh, clean-tasting, and tender instead of sitting in the sauce for too long.

Keep Garlic and Green Onion Separate Until the End

I intentionally do not mix the chopped garlic and green onion directly into the sauce while storing it.
If you have leftover sauce, it keeps better and tastes fresher without raw garlic and green onion sitting in it for a long time. Therefore, add the garlic and green onion when you actually season the beef.

Try It Lightly Torched

Personally, eating a large amount of completely raw yukhoe isn’t always my favorite texture.
So I like to lightly torch the top.

Honestly, that tiny bit of smoky char makes it even more delicious to me. You still get the tender texture of tartare, but you also get a little fire flavor.

Of course, this is completely personal preference. Serve it fully raw or lightly torched—make it the way you love it.

❓ FAQ

Can I make Yukhoe kimbap ahead of time?

You can prepare several components ahead. The green onion oil, fried green onion, and yukhoe sauce can all be prepared earlier. You can also julienne the vegetables in advance.
However, for the best texture, roll the kimbap fairly close to serving time and season the beef right before eating.

What beef is best for yukhoe?

Lean, tender beef works best.
In Korea, top round and eye of round are commonly used. Depending on how beef is butchered where you live, eye of round or another lean round cut can work well. For something more luxurious, tenderloin is also delicious.

Most importantly, choose very fresh beef suitable for raw preparation.

Can I use regular pear instead of Korean pear?

You can, although Korean pear has a particularly crisp, juicy texture that works beautifully here. If you substitute, choose a pear that is sweet but still firm, rather than very ripe and soft.

Do I have to torch the beef?

No.
Traditional yukhoe is served raw, and this recipe is delicious that way. The torch is simply my personal preference because I love the slight smoky flavor.

What can I do with leftover green onion oil?

Use it anywhere you want an extra savory aroma!
It’s fantastic in fried rice, stir-fried noodles, vegetables, dipping sauces, or savory dressings. You can also use it as the base for homemade chili oil.

🍽️ Serving Suggestions

I love serving Yukhoe kimbap as a shared appetizer or small plate.

Because each slice is already topped individually, it looks beautiful on a large platter for dinner parties. Additionally, guests can simply pick up one piece at a time.

For a Korean-inspired dinner, serve it alongside light banchan, a crisp salad, or another simple vegetable dish.
A cold beer, soju, sake, or even a dry sparkling wine would also be delicious with the sweet pear, savory beef, nutty sesame, and fried green onion.

And if you want to make it extra special, add an egg yolk on top or on the side for dipping.

🙌🏼 There You Have It!

This Yukhoe kimbap brings together so many things I love about Korean food: savory rice, roasted seaweed, crisp vegetables, sweet pear, beautifully seasoned beef, and plenty of texture.

It was one of the most loved dishes at my supper club dinners in Paris, and now you can make it at home!

Keep the yukhoe raw and traditional, or give it a quick kiss with a torch like I do. Either way, don’t skip that crispy fried green onion.

That little final touch makes the whole thing pop.
Enjoy!

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