I have always loved steak tartare so, when I discovered Korean food, yukhoe
quickly became one of my favorites. According to Wikipedia, "it is basically a
Korean steak tartare. Uusually the most tender part of the beef will be used.
The beef is then julianned with the fatt removed, and then mixed with seasoning.
For the seasoning, soy sauce, sugar, salt, sesame oil, spring onion, minced garlic,
sesame seeds, black pepper and julianned bae ( Korean pear ) are used. A raw
egg is usually added either on top of the dish or separately. Pine nuts may be
added as well."
This dish is believed to have been introduced into Korea from China.
In Korea, meat has strict classification regarding quality and freshness and
raw beef requires the utmost criteria.
All is know is that it is one of my favorite dishes and I prefer it to steak tartare.
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