Jeonju-Style Yukhoe Bibimbap (Raw Beef Tartare Rice Bowl)
A Jeonju-style bibimbap that needs no separate sauce — just spoon seasoned yukhoe (raw beef tartare) over vegetables and rice. A touch of honey in the marinade tenderizes the beef and adds gentle sweetness, making this a one-bowl favorite for the whole family.
Ingredients
Main
- Lean beef for yukhoe (raw)250g
- Pear1/2
- Lettuce4 leaves
- Perilla leaves3 slices
- Baby salad greens8g
- Egg yolk1
- Cucumber1/2
- Cooked riceAs needed
Sauce & Seasoning
- Soy sauce1.5 tbsp
- Cooking wine1 tbsp
- Sesame oil2 tbsp
- Salt1 pinch
- Gochujang (red chili paste)1 tbsp
- Honey1 tbsp
- Ground pepperA dash
- Minced garlic1 tbsp
- Chopped scallions20g
- Toasted sesame seeds4 tbsp
- Minced Cheongyang chili1/2
Directions
- 1
Cheongyang chili and chives go into the marinade. Prep pear, cucumber, lettuce, perilla leaves, and baby salad greens — add whichever vegetables you like, but don't skip the pear.
- 2
To remove any gamey smell, lay the beef on paper towels and blot off the blood. The fresher the beef, the less blood it will have.
- 3
Mix cooking wine (or rice wine), sesame oil, soy sauce, salt, gochujang, minced garlic, chopped chives, toasted sesame seeds, honey, ground pepper, and minced Cheongyang chili into a marinade. The honey tenderizes the beef and adds a subtle sweetness.
- 4
Add the beef to the marinade and toss gently.
- 5
Once gently tossed, the beef is ready. Usually yukhoe is made with just sesame oil and soy sauce, then mixed with gochujang at the table — but mixing gochujang straight into the marinade is simpler and gives a richer flavor.
- 6
Arrange lettuce, perilla leaves, and cucumber in a bowl, and add julienned pear.
- 7
Once the vegetables are evenly arranged, top with the seasoned yukhoe. Add an egg yolk on top if you like. Since everything is already seasoned, just add rice and mix.
- 8
Mix everything together with the rice and you have a Jeonju-style yukhoe bibimbap that melts in your mouth.
Tips
To remove any gamey smell, lay the beef on paper towels and blot off the blood well. The fresher the beef, the less blood it will have.