The yukhoe is quite a delicacy when you consider it. Not many people can eat raw meat, but the Korean version of the fancily-named beef tartare is soft, tender, and flavorful. The meat is tenderized by way of marinating it in garlic, green onion, soy sauce, honey, ground black pepper, sesame oil and sesame seeds.
The meat cut used is usually tenderloin or fillet steak and this is either served on a bed of julienned Korean pear (ah, the contrast of colors) or topped with an egg yolk as a dipping sauce. The yukhoe is also a potential addition to a bibimbap bowl which makes it a safer choice for the uninitiated.
*photo source: https://blog.naver.com/storm3223/220602382957
