Monday, March 18, 2013

Monday, Mellow Yellows - Yukhoe - March 18, 2013

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.

I am participating iin

Add your yellow photo to join in the fun.


  1. stopped by to say "hi" and see how you are doing. Hope all is well in your world Carmen

  2. Such a perfect shot for Mellow Yellows! Looks delicious, too!

  3. I could it that right now! Yummy!

  4. I have tried this once in Tokyo. I didn't like it much because it's raw. :) Visiting late for MMY. Happy Tuesday.

    Liz (mlc)
    Liz (yacb)

  5. Sounds like an interesting taste experience!

  6. I've never tried this before. But it's tempting.
    xo jj