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Yukhoe
''Yukhoe'' (:jukʰwe) is a variety of ''hoe'' (raw dishes in Korean cuisine), which are usually made from raw ground beef seasoned with various spices or sauces. It is basically a Korean steak ''tartare''. Usually the most tender part of beef will be used. The beef is thinly julienned with the fat removed, then mixed with seasoning.〔 (Yukhoe ) at Doosan Encyclopedia〕
For the seasoning, soy sauce, sugar, salt, sesame oil, spring onion, minced garlic, sesame seeds, black pepper and julienned ''bae'' (Korean pear) are used. A raw egg yolk is usually added, either on top of the dish or separately. Pine nuts may be added, as well.〔
''Yukhoe'' can be also made with other variety meats, such as liver, kidney, heart, ''cheonyeop'', or ''yang'', in which case the dish is called ''gaphoe'' (Hangul: 갑회, hanja: 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.〔 (Gaphoe ) at Doosan Encyclopedia〕
==History==
"According to the 19th century cookbook ''Siuijeonseo'' (Hangul: 시의전서, hanja: 是議全書), thin slices of tender beef are soaked to remove blood before being finely shredded. The shredded beef is then marinated in a mixed sauce of chopped spring onion, minced garlic, pepper, 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, with pepper or honey.〔(Yukhoe ) at Korea Britannica〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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