High Quality Content by WIKIPEDIA articles! Yukhoe refers to a variety of hoe, raw dishes in Korean cuisine which are usually made from raw ground beef seasoned with various spices or sauces. The beef part used for yukhoe is tender rump steak. For the seasoning, soy sauce, sugar, salt, sesame oil, scallion, and ground garlic, sesame seed, black pepper and bae juice (Asian pear in Korean) are used. A raw egg is put on top of the beef, similarly to steak tartare. Hoejeup, a dipping sauce based on gochujang (chili pepper) is the accompaniment for yukhoe. In addition to beef, yukhoe can be also made with raw beef offal, such as liver, kidney, heart, cheoryeop, or yang, in which case the dish is called gaphoe in Korean. The ingredients should be thoroughly cleaned and salted, then rinsed and dried in order to remove any odors. This process is similar to the koshering process in Western cooking to rid meats of excess blood and fluids.

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