Beef or stock with vegetables. In fondue bourguignonne, diners dip small pieces of beef into a pot of hot oil at the table. Both techniques typically feature accompanying flavorful sauces to complement the meat. Steak tartare is a French dish made from finely chopped or ground (minced) raw meat (often beef). More accurately, it is scraped so as not to let even the slightest of the sinew fat get into the scraped meat. It is often served with onions, capers, seasonings such as fresh ground pepper and Worcestershire sauce, and sometimes raw egg yolk. The Belgian or Dutch dish "filet américain"
Bossam filling, inner leaves of napa cabbages, and freshly made "baechu-kimchi" (napa cabbage kimchi). If the meat is served with fresh raw oyster, the dish is called "gul-bossam" (; "oyster "bossam""). Bossam Bossam () is a pork dish in Korean cuisine. It usually consists of belly pork that is boiled in spices and thinly sliced. The meat is served with side dishes such as spicy radish salad, sliced raw garlic, "ssamjang" (wrap sauce), "saeu-jeot" (salted shrimp), kimchi, and "ssam" (wrap) vegetables such as lettuce, "kkaennip" (perilla leaves), and inner leaves of a napa cabbage. "Bossam" is a popular dish in Korea,