Yukhoe is also made with other cuts of beef, such as liver, kidney, heart, cheonyeop, or yang, in which case the dish is called gaphoe (갑회; 甲膾).

[2] According to the 19th century cookbook Siuijeonseo (시의전서, 是議全書), thin slices of tender beef are soaked to remove blood before being finely shredded.

The shredded beef is then marinated in a mixed sauce of chopped spring onion, minced garlic, pepper, oil, honey, pine nuts, sesame, and salt.

[3] Meat in Korean cuisine has highly detailed classifications regarding freshness, quality, and part differentiation for specific cooking methods.

Regular Korean yukhoe customers are often patrons of trusted restaurants or butcher's shops which have well-known, high-quality beef distributors.

[10] In April and May 2011, five people died and more than 35 people were hospitalised after eating yukke (Japanese spelling of yukhoe)[11] made from beef not designated for raw consumption in various branches of a yakiniku restaurant chain 焼肉酒家えびす in Toyama and Kanagawa prefectures, Japan, with enterohemorrhagic E. coli bacteria found in many of the cases.