Yukhoe

 ( Korean Royal Court Cuisine ) 

Yukhoe () is a raw meat dish in Korean cuisine. It is most commonly made of beef but it can come in various kinds and cuts of meat.

Yukhoe literally means 'sliced and raw (meat or fish)' ( hoe, ) 'meat' ( yuk, ). Therefore, in the strictest context, the term designates any dish of raw meat cut up for consumption without the marinade but, colloquially, yukhoe means a dish of marinated raw beef slices. Though relatively rare to find these days, yukhoe can come in all kinds of meat. Yukhoe made of other meats will specify the source of the meat, for instance, a kkwong-yukhoe is made of pheasant, and a mal-yukhoe is made of horse meat.

Yukhoe is most commonly made of lean cuts such as an eye of round, but more tender cuts of a beef can also be used. The beef is cut into thin strips while the fat is removed. It is then seasoned with salt, sugar, sesame oil, pepper, and garlic. Yukhoe at Doosan Encyclopedia. Korean pear, raw egg yolk, and pine nuts are commonly used as garnishes. It is similar to a Western Steak tartare or a Levantine Kibbeh nayyeh.

Yukhoe is also made with other cuts of beef, such as liver, kidney, heart, manyplies, or gobchang, in which case the dish is called gaphoe (). The ingredients are thoroughly cleaned and salted, then rinsed and dried to remove unpleasant odors. Gaphoe is usually seasoned with sesame oil, salt and pepper, and is served with a spicy mustard sauce. Gaphoe at Doosan Encyclopedia.

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History According to the 19th century cookbook Siuijeonseo, thin slices of tender beef are soaked to remove blood before being finely shredded. The shredded beef is then marinated in a mixed sauce of chopped spring onion, minced garlic, pepper, oil, honey, pine nuts, sesame, and salt. Its dipping sauce, gochujang (초고추장, chili pepper condiment mixed with vinegar and sugar) can be altered to taste, with pepper or honey. Yukhoe at Korea Britannica.

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Varieties

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Beefs

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Other meat

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Safety Meat in Korean cuisine has highly detailed classifications regarding freshness, quality, and part differentiation for specific cooking methods.(korean) Cooking of meats in Korean cuisine [4] at Doosan Encyclopedia. Since yukhoe uses raw beef, freshness is the most important criterion, and, for this typical dish's beef, it is recommended to use no more than one day after defrosting, and, traditionally, should not be aged more than one day after slaughtering. Regular Korean yukhoe customers are often patrons of trusted restaurants or butcher's shops which have well-known, high-quality beef distributors. KAPE.HACCP

Since 2004, the Korean Government has run the Beef Traceability System. This system requires ID numbers with the age of the beef animal of origin, supplier, distributor, the beef's grade, and butchering date and originating butchery. Most of the good beef restaurants in Korea list their beef's information on the wall. Also, butcher shops post signs saying, "new beef coming day" (소 들어오는 날 so deureooneun nal): these words have become a well-known idiom in Korea "New Korean beef coming day" Launched by GS shop. and it means newly butchered beef supplied at the day.

Raw beef can be contaminated with pathogenic bacteria, with enterohemorrhagic E. coli (O111 or O157:H7) being of particular concern. Only by the freshness of beef can the risk be reduced.

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Japan 2011 incident In April and May 2011, five people died and more than 35 people were hospitalised after eating yukke (Japanese spelling of yukhoe)Asahi Shimbun "2nd E. coli death linked to popular barbecue chain", Asahi Shimbun, May 3, 2011, accessed May 9, 2011. made from beef not designated for raw consumption in various branches of a yakiniku restaurant chain Yakiniku Sakaya Ebisu in Toyama and Kanagawa prefectures, Japan, with enterohemorrhagic E. coli bacteria found in many of the cases.Kyodo "Death toll in food poisoning at 'yakiniku' chain reaches 4", Japan Times, May 6, 2011, accessed May 6, 2011.Kyodo "Police launch raids over fatal 'yakiniku' poisonings" , Japan Times, May 6, 2011, accessed May 6, 2011.

On October 22, 2011, the last hospitalized victim, a 14-year-old boy, died of hemolytic-uremic syndrome. The final death toll of the incident was five people. (Archived by WebCitation) As a result, the Japanese Ministry of Health, Labor and Welfare (MHLW) developed regulations for trimming raw beef to remove surface contamination. The MHLW also developed new regulations to require cooking the surface 1 cm deep to further reduce contamination. However, since the dimensions of individual pieces of yukhoe/yukke are quite smaller than 1 cm cubes, preparing the beef to this standard would cook it all the way through, and it would no longer be yukhoe/yukke.

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