Yukhoe [jukʰwe]/肉膾/육회 Meat
Dear friends, do you like to eat the beef in raw ? If so, you may try this Yukhoe [jukʰwe] when you visit Korea. We do also have Yukhoe [jukʰwe] Bibimbab...
亲爱的朋友们，您可爱吃生牛肉片 ？ 若喜欢的话，当您到访韩国时，不妨嚐一嚐牛肉膾这一道菜。在韩国也有牛肉膾拌饭这道菜。。。
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.
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.
Meat in Korean cuisine has highly detailed classifications regarding freshness, quality, and part differentiation for specific cooking methods. Since yukhoe uses raw beef, freshness is the most important criterion, and for this typical dish's beef it is recommended to use no more than one day after defrosting, and traditionally should not be aged more than one day after slaughtering.
(source : wikipedia)