Yuk hwe[Korean Beef Tartare]

Yuk-hwe consists of a mound of thin, seasoned, and julienned lean fresh uncooked beef. It is indigenous to Korea and not found in neighboring Japan or China. A lean prime cut of beef is sliced thin and seasoned with soy sauce, minced garlic, sesame seeds and sugar. Adding sliced pear into the mix will result in a savory taste that is hard to forget. Yuk-hwe: Meat Lovers’ Choice of Meat Koreans have long enjoyed various types of meat as Yuk-hwe. Thinly julienned beef is of course the most common ingredient of Yuk-hwe, but various parts such as beef kidney, liver and Cheonyeop (omasum) are also mixed with the same seasoning to make what is called Gap-hwe. Dongchi-hwe is Yuk-hwe made with raw pheasant meat. Traditionally, pheasants were slaughtered in the winter, gutted, and left to freeze on ice or snow. Then the hardened flesh was cut into thin slices and marinated with vinegar soy sauce, ginger and scallion. The Light Taste of Fresh Lean Beef One taste of Yuk-hwe is enough to convert anyone with a prejudice against eating raw beef. Many people who think uncooked meat will be tough are in for a pleasant surprise. Because meat protein immediately coagulates when cooked over heat, cooked meat is tough unless there’s sufficient marbling, but Yuk-hwe is both lean and tender. The meat seems to melt as soon as it touches the tongue, filling the mouth with a light yet wonderful flavor. The sliced pear served with Yuk-hwe contains digestive enzymes that tenderize the meat, which is why pear juice is often used for marinating Bulgogi and Galbi (short ribs). The True Taste of Beef The most recent trend in beef Hwe dishes is to eat it plain with minimal seasoning: cuts of lean beef are chopped into bitesized bits and dipped in a simple salt and sesame oil sauce or vinegared Gochujang sauce. Originally, this was how Yuk-hwe was prepared in the Jeolla Provinces, where many households raised cattle, but it has now become popular nationwide for being the best way to enjoy the unique flavor of fresh beef.

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