Yukhoe
Encyclopedia
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. It is basically a Korean steak tartare
. Usually the most tender part of beef will be used. The beef is thinly julienned
with the fat removed, then mixed with seasoning.
For the seasoning, soy sauce
, sugar
, salt
, sesame oil
, spring onion, minced garlic
, sesame seeds, black pepper
and julienned bae
(Korean pear) are used. A raw egg yolk is usually added, either on top of the dish or separately. Pine nuts may be added, as well.
Yukhoe can be also made with other variety meats
, such as liver
, kidney
, heart
, cheonyeop, or yang, in which case the dish is called gaphoe (Hangul
: 갑회, hanja
: 甲膾). 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.
Yukhoe is assumed to have been introduced from China into Korea during the Goryeo
period, and was popularized in the Joseon
era. According to the 19th century cookbook Siuijeonseo
(Hangul
: 시의전서, hanja
: 是議全書), 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, chogochujang
(Hangul
: 초고추장), chili pepper
condiment mixed with vinegar
and sugar) can be altered to taste, with pepper or honey.
Since 2004, the Korean Government has run the Beef Traceability Systemhttp://www.mtrace.go.kr/. 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 ( Hangul
: 소 들어오는 날 )": These words have become a well-known idiom in Korea.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. But only by freshness of beef, the risk can be reduced.
restaurant chain in Toyama
and Kanagawa prefectures, Japan
, with enterohemorrhagic E. coli bacteria found in many of the cases.
As a result, the MHLW has developed new regulations to require cooking the surface 1 cm deep to further reduce contamination.
On October 22, the last hospitalized 14 year boy died of hemolytic-uremic syndrome. The total death toll of this incident became five persons.
The Japanese Ministry of Health, Labor and Welfare (MHLW) developed regulations for trimming raw beef to remove surface contamination.
Hoe (dish)
Hoe may refer to various raw food dishes in Korean cuisine. Saengseon hoe or "Hwal-eo hoe" is thinly sliced raw fish or other raw seafood ; yukhoe is hoe made with a raw beef and seasoned with soy sauce, sesame oil, and rice wine; and gan hoe is raw beef liver with a sauce of sesame oil and...
(raw dishes in Korean cuisine), which are usually made from raw ground beef seasoned with various spices or sauces. It is basically a Korean steak tartare
Steak tartare
Steak tartare is a meat dish made from finely chopped or minced raw beef. Tartare can also be made by thinly slicing a high grade of meat such as strip steak, marinating it in wine or other spirits, spicing it to taste, and then chilling it...
. Usually the most tender part of beef will be used. The beef is thinly julienned
Julienning
Julienne is a culinary knife cut in which the food item is cut into long thin strips, not unlike matchsticks. Sometimes called 'shoe string', e.g. 'shoestring fries'...
with the fat removed, then mixed with seasoning.
For the seasoning, soy sauce
Soy sauce
Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...
, sugar
Sugar
Sugar is a class of edible crystalline carbohydrates, mainly sucrose, lactose, and fructose, characterized by a sweet flavor.Sucrose in its refined form primarily comes from sugar cane and sugar beet...
, salt
Salt
In chemistry, salts are ionic compounds that result from the neutralization reaction of an acid and a base. They are composed of cations and anions so that the product is electrically neutral...
, sesame oil
Sesame oil
Sesame oil is an edible vegetable oil derived from sesame seeds. Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Chinese, Japanese, Korean, and to a lesser extent Southeast Asian cuisine.The oil from the nutrient rich seed is popular in alternative...
, spring onion, minced garlic
Garlic
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
, sesame seeds, black pepper
Black pepper
Black pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately in diameter, dark red when fully mature, and, like all drupes, contains a single seed...
and julienned bae
Pyrus pyrifolia
Pyrus pyrifolia is a pear tree species native to China, Japan, and Korea. The tree's edible fruit is known by many names, including: Asian pear, Chinese pear, Korean pear, Japanese pear, Taiwan pear, and sand pear.....
(Korean pear) are used. A raw egg yolk is usually added, either on top of the dish or separately. Pine nuts may be added, as well.
Yukhoe can be also made with other variety meats
Offal
Offal , also called, especially in the United States, variety meats or organ meats, refers to the internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs other than...
, such as liver
Liver
The liver is a vital organ present in vertebrates and some other animals. It has a wide range of functions, including detoxification, protein synthesis, and production of biochemicals necessary for digestion...
, kidney
Kidney
The kidneys, organs with several functions, serve essential regulatory roles in most animals, including vertebrates and some invertebrates. They are essential in the urinary system and also serve homeostatic functions such as the regulation of electrolytes, maintenance of acid–base balance, and...
, heart
Heart
The heart is a myogenic muscular organ found in all animals with a circulatory system , that is responsible for pumping blood throughout the blood vessels by repeated, rhythmic contractions...
, cheonyeop, or yang, in which case the dish is called gaphoe (Hangul
Hangul
Hangul,Pronounced or ; Korean: 한글 Hangeul/Han'gŭl or 조선글 Chosŏn'gŭl/Joseongeul the Korean alphabet, is the native alphabet of the Korean language. It is a separate script from Hanja, the logographic Chinese characters which are also sometimes used to write Korean...
: 갑회, hanja
Hanja
Hanja is the Korean name for the Chinese characters hanzi. More specifically, it refers to those Chinese characters borrowed from Chinese and incorporated into the Korean language with Korean pronunciation...
: 甲膾). 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.
History
Goryeo
The Goryeo Dynasty or Koryŏ was a Korean dynasty established in 918 by Emperor Taejo. Korea gets its name from this kingdom which came to be pronounced Korea. It united the Later Three Kingdoms in 936 and ruled most of the Korean peninsula until it was removed by the Joseon dynasty in 1392...
period, and was popularized in the Joseon
Joseon
Joseon, Chosŏn, Choseon or Chosun are English spellings of the Korean *word for "Korea". It may refer to:*Korea*Gojoseon, the first Korean kingdom, from 2333 BC to 108 BC.*Joseon Dynasty of Korea, from AD 1392 to 1910....
era. According to the 19th century cookbook Siuijeonseo
Siuijeonseo
Siuijeonseo is a Korean cookbook compiled in the late 19th century. The author is unknown but is assumed to be a lady of the yangban class in Sangju, North Gyeongsang Province. In 1919, as Sim Hwanjin was appointed as the governor of Sangju, he was acquainted with a yangban family there...
(Hangul
Hangul
Hangul,Pronounced or ; Korean: 한글 Hangeul/Han'gŭl or 조선글 Chosŏn'gŭl/Joseongeul the Korean alphabet, is the native alphabet of the Korean language. It is a separate script from Hanja, the logographic Chinese characters which are also sometimes used to write Korean...
: 시의전서, hanja
Hanja
Hanja is the Korean name for the Chinese characters hanzi. More specifically, it refers to those Chinese characters borrowed from Chinese and incorporated into the Korean language with Korean pronunciation...
: 是議全書), 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
Honey
Honey is a sweet food made by bees using nectar from flowers. The variety produced by honey bees is the one most commonly referred to and is the type of honey collected by beekeepers and consumed by humans...
, pine nuts, sesame
Sesame
Sesame is a flowering plant in the genus Sesamum. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods....
, and salt. Its dipping sauce, chogochujang
Gochujang
Gochujang is a savory and pungent fermented Korean condiment. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae in the backyard...
(Hangul
Hangul
Hangul,Pronounced or ; Korean: 한글 Hangeul/Han'gŭl or 조선글 Chosŏn'gŭl/Joseongeul the Korean alphabet, is the native alphabet of the Korean language. It is a separate script from Hanja, the logographic Chinese characters which are also sometimes used to write Korean...
: 초고추장), chili pepper
Chili pepper
Chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. The term in British English and in Australia, New Zealand, India, Malaysia and other Asian countries is just chilli without pepper.Chili peppers originated in the Americas...
condiment mixed with vinegar
Vinegar
Vinegar is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional...
and sugar) can be altered to taste, with pepper or honey.
Health concerns
Meat in Korean cuisine has highly detailed classifications regarding freshness, quality, and part differentiation for specific cooking methods. Since yukhoe uses raw beef, freshness is the most important criterion, and it is recommended to be used no more than one day after defrosting. Regular Korean yukhoe customers will often patronize trusted restaurants or butcher's shops which have well-known, high-quality beef distributors.Since 2004, the Korean Government has run the Beef Traceability Systemhttp://www.mtrace.go.kr/. 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 ( Hangul
Hangul
Hangul,Pronounced or ; Korean: 한글 Hangeul/Han'gŭl or 조선글 Chosŏn'gŭl/Joseongeul the Korean alphabet, is the native alphabet of the Korean language. It is a separate script from Hanja, the logographic Chinese characters which are also sometimes used to write Korean...
: 소 들어오는 날 )": These words have become a well-known idiom in Korea.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. But only by freshness of beef, the risk can be reduced.
Japan 2011 incident
In April and May 2011, four people died and more than 35 people were hospitalised after eating yukke (Japanese name for yukhoe) made from beef not designated for raw consumption in various branches of a yakinikuYakiniku
Yakiniku , meaning "grilled meat", is a Japanese term which, in its broadest sense, refers to grilled meat dishes. The present style of yakiniku restaurants are derived from the Korean restaurants in Osaka and Tokyo which were opened around 1945....
restaurant chain in Toyama
Toyama
Toyama may refer to:* Toyama Prefecture, Japan* Toyama, Toyama, the capital city of the prefecture* Toyama, Shinjuku, the town of Tokyo Metropolis*Kataller Toyama, the capital city's professional football club* Tōyama, a Japanese surname...
and Kanagawa prefectures, Japan
Japan
Japan is an island nation in East Asia. Located in the Pacific Ocean, it lies to the east of the Sea of Japan, China, North Korea, South Korea and Russia, stretching from the Sea of Okhotsk in the north to the East China Sea and Taiwan in the south...
, with enterohemorrhagic E. coli bacteria found in many of the cases.
As a result, the MHLW has developed new regulations to require cooking the surface 1 cm deep to further reduce contamination.
On October 22, the last hospitalized 14 year boy died of hemolytic-uremic syndrome. The total death toll of this incident became five persons.
The Japanese Ministry of Health, Labor and Welfare (MHLW) developed regulations for trimming raw beef to remove surface contamination.
See also
- HoeHoe (dish)Hoe may refer to various raw food dishes in Korean cuisine. Saengseon hoe or "Hwal-eo hoe" is thinly sliced raw fish or other raw seafood ; yukhoe is hoe made with a raw beef and seasoned with soy sauce, sesame oil, and rice wine; and gan hoe is raw beef liver with a sauce of sesame oil and...
- Korean royal court cuisineKorean royal court cuisineKorean royal court cuisine was the style of cookery within Korean cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. There has been a revival of this cookery style in the 21st century...
- SiuijeonseoSiuijeonseoSiuijeonseo is a Korean cookbook compiled in the late 19th century. The author is unknown but is assumed to be a lady of the yangban class in Sangju, North Gyeongsang Province. In 1919, as Sim Hwanjin was appointed as the governor of Sangju, he was acquainted with a yangban family there...
- Steak tartareSteak tartareSteak tartare is a meat dish made from finely chopped or minced raw beef. Tartare can also be made by thinly slicing a high grade of meat such as strip steak, marinating it in wine or other spirits, spicing it to taste, and then chilling it...
- KitfoKitfoKitfo , sometimes spelled ketfo, is a traditional dish found in Ethiopian cuisine. It consists of minced raw beef, marinated in mitmita, a spicy chili powder based spice blend, and niter kibbeh...
External links
Recipe for yukhoe at Daum- Recipe for yukhoe at Chow.com
- Mangchi's Recipe of "Yukhoe" Korean style tartare at Maangchi.com