Yukhoe Yukhoe Yukhoe is a raw meat dish in Korean cuisine that resembles a steak "tartare". 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 Yukhoe is to designates any dish of raw meat cut up for consumption without the marinade. But colloquially Yukhoe means a dish of marinated raw beef slices as shown in the photo. Though relatively rare to find these days, Yukhoe can come in all kinds of meat. Yukhoe made of other meats will mention the
Kuai (dish) wrote in the "Fengsu Tongyi", a manuscript that described the odd and exotic practices of various cultures and peoples, that "in Zhu and E, raw fish is not consumed", alluding to the perceived oddity of not eating fish raw. It is also during this period that the renowned dish "jinji yukuai" (金齏玉膾) along its accompanying "baheji" sauce (八和齏) was created. Although the dish was not widely consumed in later Chinese dynasties, it enjoyed a very high status in Chinese cuisine. Chinese physicians of the time sometimes recommended against it due to the very real possibility of serious illness due to