Yukhoe

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

Yukhoe (Korean: 육회; [jukʰø]) is a raw meat dish in Korean cuisine. It is most commonly made of beef but it can come in various kinds and cuts of meat.

Yukhoe literally means 'raw' (hoe, 膾) 'meat' (yuk, 肉). Therefore, in the strictest context, the term designates any dish of raw meat cut up for consumption without the marinade. But colloquially yukhoe means a dish of marinated raw beef slices. Though relatively rare to find these days, yukhoe can come in all kinds of meat. Yukhoe made of other meats will mention the source of the meat, for instance, a kkwong-yukhoe is made of pheasant, and a mal-yukhoe is made of horse meat.

Yukhoe is most commonly made of lean cuts such as an eye of round, but more tender cuts of a beef can also be used. The beef is cut into thin strips while removing the fat, then it is seasoned with salt, sugar, sesame oil, pepper, and garlic.^[1] Korean pear, raw egg yolk, and pine nuts are commonly used as garnishes. It is similar to a Western tartare or a Levantine kibbeh nayeh.

Yukhoe is also made with other cuts of beef, such as liver, kidney, heart, cheonyeop, or yang, in which case the dish is called gaphoe (갑회; 甲膾). 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.^[2]