Yukhoe

Yukhoe
Yukhoe served with separate egg yolk
Korean name
Hangul	육회
Hanja
Revised Romanization	Yukhoe
McCune–Reischauer	Yukhoe

Yukhoe [jukʰwe] is a raw dish in Korean cuisine, usually made from raw beef seasoned with various spices or sauces. It is similar to a steak tartare. Usually the most tender part of beef will be used. The beef is thinly julienned with the fat removed, then mixed with seasoning.

For the seasoning, soy sauce, sugar, salt, sesame oil, spring onion, minced garlic, sesame seeds, black pepper and julienned bae (Korean pear) are used. A raw egg yolk is usually added, either on top of the dish or separately. Pine nuts may be added, as well.

Yukhoe can be also made with other variety meats, such as liver, kidney, heart, cheonyeop, or yang, in which case the dish is called gaphoe (Hangul: 갑회, hanja: ). The ingredients are thoroughly cleaned and salted, then rinsed and dried to remove unpleasant odors. Gaphoe is usually seasoned with sesame oil, salt and pepper, and is served with a spicy mustard sauce.

"According to the 19th century cookbook Siuijeonseo (Hangul: 시의전서, hanja: ), 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. Its dipping sauce, chogochujang (Hangul: 초고추장), chili pepper condiment mixed with vinegar and sugar) can be altered to taste, with pepper or honey.