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Yukhoe refers to a variety of hoe, raw dishes in Korean cuisine which is usually made from raw ground beef seasoned with various spices or sauces. The beef part used for yukhoe is tender rump steak.[1] For the seasoning, soy sauce, sugar, salt, sesame oil, green onion, and ground garlic, sesame seed, black pepper and juice of bae (Asian pear in Korean) are used. The yolk of a raw egg is mostly topped on the beef, similar to steak tartare. Hoejeub (hangul:회즙), a dipping sauce based on gochujang (chili pepper condiment) is accompanied with yukhoe.
In addition to beef, yukhoe can be also made with some of raw beef offal such as liver, kidney, heart, cheoryeop, or yang, which yukhoe is also called gaphoe (hangul:갑회 , hanja:甲膾) in Korean. The ingredients should be thoroughly cleaned out with using salt in order to remove the odor for the preparation at first.[1]
[edit] In old cookbook
According to the recipe for yukhoe recorded in Siui jeonseo (hangul:시의전서, hanja:是議全書), a Korean cookbook made around the late 19th century, thin slices of mild beef is soaked out blood, and then are thinly shredded. After this preparation, the 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) is generally in accordance with a personal taste as adding more pepper or honey.[2]
[edit] See also
[edit] References
Wikimedia Commons has media related to:
- ^ a b 육회 (肉膾) (Korea). 두산백과사전. Retrieved on 2007-11-24.
- ^ 육회 (肉膾) (Korean). Empas Dictionary. Retrieved on 2007-11-24.
