Steak tartare raw, minced beef called kitfo. Steak tartare Steak tartare is a meat dish made from raw ground meat (beef or horsemeat). It is usually served with onions, capers, pepper and Worcestershire sauce, and other seasonings, often presented to the diner separately, to be added to taste. It is often served with a raw egg yolk, and often on rye bread. The name tartare is sometimes generalized to other raw meat or fish dishes. A less-common version in France is "tartare aller-retour", a mound of mostly raw ground meat that is lightly seared on both sides. The idea of eating raw
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,