Yukhoe

Infobox Korean name

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caption=
hangul=육회
hanja=
rr=Yukhoe
mr=Yukhoe|

"Yukhoe" refers to a variety of "hoe", raw dishes in Korean cuisine which are usually made from raw ground beef seasoned with various spices or sauces. The beef part used for "yukhoe" is tender rump steak.cite web |url = http://www.encyber.com/search_w/ctdetail.php?gs=ws&gd=&cd=&d=&k=&inqr=&indme=&p=1&q=%C0%B0%C8%B8&masterno=123458&contentno=123458 |title = 육회 (肉膾) |accessdate = 2007-11-24 |publisher = 두산백과사전
language = Korea |] For the seasoning, soy sauce, sugar, salt, sesame oil, green onion, and ground garlic, sesame seed, black pepper and bae juice (Asian pear in Korean) are used. A raw egg is put on top of the beef, similarly to steak tartare. "Hoejeup" (Hangul: 회즙), a dipping sauce based on gochujang (chili pepper) is the accompaniment for "yukhoe".

In addition to beef, "yukhoe" can be also made with raw beef offal, such as liver, kidney, heart, "cheoryeop", or "yang", in which case the dish is called "gaphoe" (Hangul: 갑회, hanja: ) in Korean. The ingredients should be thoroughly cleaned and salted, then rinsed and dried in order to remove any odors. This process is similar to the koshering process in Western cooking to rid meats of excess blood and fluids.Fact|date=June 2008

In old cookbook

According to the recipe for "yukhoe" recorded in "Siuijeonseo" (Hangul: 시의전서, hanja: ), a Korean cookbook made around the late 19th century, thin slices of mild beef are soaked to remove the blood, and then are thinly shredded. The shredded beef is marinated in a mixed sauce of chopped spring onion, minced garlic, pepper powder, 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, as diners add more pepper or honey.cite web |title=육회 (肉膾) |url=http://100.empas.com/dicsearch/pentry.html?s=K&i=249402&v=45 | accessdate=2007-11-24 |publisher=Empas Dictionary|language=Korean|]

ee also

*Hoe
*Korean royal court cuisine
*Siuijeonseo
*steak tartare

References