Yukhoe ( Korean : 육회 ; Hanja : 肉膾 ; [jukʰø] ) 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.
62-643: Yuke may refer to: Yukhoe , a variety of hoe (raw dishes in Korean cuisine ) A slang word for Euclid Trucks , and more broadly an articulated or off-road Dump truck , also spelled "Euc" Yukes, a race in the Final Fantasy Crystal Chronicles universe Yuke, a callsign for Union Of Yuktobania Republic people from Ace Combat series Patricia O'Connor (elder) , née Yuke (born 1928), Australian Aboriginal elder Electric unicycle ,
124-536: A yakiniku restaurant chain 焼肉酒家えびす in Toyama and Kanagawa prefectures, Japan , with enterohemorrhagic E. coli bacteria found in many of the cases. 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. As a result, the MHLW developed regulations for trimming raw beef to remove surface contamination, and
186-497: A ball made from glutinous rice flour. In old Korean tradition, patjuk is believed to have the power to drive evil spirits away. Condiments are divided into fermented and nonfermented variants. Fermented condiments include ganjang , doenjang , gochujang and vinegars. Nonfermented condiments or spices include red pepper, black pepper, cordifolia, mustard, chinensis, garlic, onion, ginger, leek, and scallion (spring onion). Gochujang can be found in many writings. Some of
248-471: A complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice , vegetables , seafood and (at least in South Korea ) meats . Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes ( 반찬 ; 飯饌 ; banchan ) that accompany steam-cooked short-grain rice. Kimchi
310-420: A dip. Gochujang is a common seasoning for foods such as Korean barbecue including pork and beef. One popular snack food that is very commonly eaten with gochujang is bibimbap. Bibimbap includes rice, spinach, radish, bean sprouts. Sometimes beef is added to bibimbap. Another popular dish including gochujang is tteokbokki . Gochujang was believed to revitalize people who were sick with colds or exhaustion during
372-439: A food crop circa 1000–900 BCE. They are still made into dubu ( tofu ), while soybean sprouts are sauteed as a vegetable ( kongnamul ) and whole soybeans are seasoned and served as a side dish. They are also made into soy milk , which is used as the base for the noodle dish called kongguksu . A byproduct of soy milk production is biji or kong-biji , which is used to thicken stews and porridges. Soybeans may also be one of
434-468: A part of the Korean diet back to antiquity, similar to beef. A number of foods have been avoided while eating pork, including Chinese bellflower ( doraji , 도라지) and lotus root ( yeonn ppuri , 연뿌리), as the combinations have been thought to cause diarrhea. All parts of the pig are used in Korean cuisine, including the head, intestines, liver, kidney and other internal organs. Koreans utilize these parts in
496-409: A popular dish, and other wild vegetables such as bracken fern shoots ( gosari ) or Korean bellflower root ( doraji ) are also harvested and eaten in season. Traditional medicinal herbs in Korean cuisine, such as ginseng , lingzhi mushroom , wolfberry , Codonopsis pilosula , and Angelica sinensis , are often used as ingredients in cooking, as in samgyetang . Medicinal food ( boyangshik )
558-469: A popular ingredient in countless dishes. Raw oysters and other seafood can be used in making kimchi to improve and vary the flavor. Salted baby shrimp are used as a seasoning agent, known as saeujeot , for the preparation of some types of kimchi. Large shrimp are often grilled as daeha gui ( 대하구이 ) or dried, mixed with vegetables and served with rice. Mollusks eaten in Korean cuisine include octopus , cuttlefish , and squid . Korean cuisine uses
620-443: A side dish, blanched and sautéed with sesame oil, garlic, and salt. Ground Nokdu is used to make a porridge called nokdujuk , which is eaten as a nutritional supplement and digestive aid, especially for ill patients. A popular snack, bindaetteok (mung bean pancake), is made with ground nokdu and fresh sukju namul. Starch extracted from ground nokdu is used to make transparent dangmyeon ( cellophane noodles ). The dangmyeons are
682-403: A single bowl of white rice each year , while the remainder of the year was filled with cheaper grains, such as millet and barley . For the Korean middle and upper classes during the occupation, things were quite different. Western foods began emerging in the Korean diet, such as white bread and commercially produced staples such as precooked noodles. The Japanese occupational period ended after
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#1732790090546744-519: A single-wheel motorized personal transporter Topics referred to by the same term [REDACTED] This disambiguation page lists articles associated with the title Yuke . If an internal link led you here, you may wish to change the link to point directly to the intended article. Yuke , (stylized as yuke), Rapper Retrieved from " https://en.wikipedia.org/w/index.php?title=Yuke&oldid=1256807583 " Category : Disambiguation pages Hidden categories: Short description
806-447: A spicy paste. It typically can be added to most dishes. Gochujang can be used as a seasoning and sometimes as a dipping sauce. Many variations come from jang , fermented bean paste. Some variations can include doenjang (soybean and brine), kanjang (soybeans, water, and salt), chogochujang (gochujang and vinegar), and jeotgal (mixture of other jangs and seafoods). Vegetables such as cucumbers, carrots, and cabbage use gochujang as
868-459: A type of po , as with seafood, called eopo . The cattle were valuable draught animals, often seen as equal to human servants, or in some cases, members of the family. Cattle were also given their own holiday during the first 'cow' day of the lunar New Year . The importance of cattle does not suggest Koreans ate an abundance of beef, however, as the cattle were valued as beasts of burden and slaughtering one would create dire issues in farming
930-479: A variety of cooking methods including steaming, stewing, boiling and smoking. Koreans especially like to eat grilled pork belly, which is called samgyeopsal . Fish and shellfish have been a major part of Korean cuisine because of the oceans bordering the peninsula. Evidence from the 12th century illustrates commoners consumed a diet mostly of fish and shellfish, such as shrimp , clams , oysters , abalone , and loach , while sheep and hogs were reserved for
992-540: 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. Only by the freshness of beef can the risk be reduced. In April and May 2011, five people died and more than 35 people were hospitalised after eating yukke (Japanese spelling of yukhoe) made from beef not designated for raw consumption in various branches of
1054-498: A wide range of temperate climates, the Korean peninsula supports the growth of many cultivated and wild fruit species. Asian pears of numerous varieties, apples, melons and berries and more are typical of summer and fall produce. Legumes have been significant crops in Korean history and cuisine, according to the earliest preserved legumes found in archaeological sites in Korea. The excavation at Okbang site, Jinju , South Gyeongsang Province indicates soybeans were cultivated as
1116-472: A wide variety of vegetables, which are often served uncooked, either in salads or pickles , as well as cooked in various stews, stir-fried dishes, and other hot dishes. Commonly used vegetables include Korean radish , napa cabbage , cucumber, potato, sweet potato, spinach, bean sprouts, scallions, garlic, chili peppers, seaweed , zucchini , mushrooms, lotus root . Several types of wild greens, known collectively as chwinamul (such as Aster scaber ), are
1178-423: Is a chicken ginseng soup traditionally consumed during Boknal ( 복날 ) days: the hottest days of summer. It is a Korean custom to eat hot food in hot weather called Iyeolchiyeol ( 이열치열 ), which means "controlling heat with heat". Consequently, Samgyetang is Koreans' favorite energizing food and it is common to have it on sambok ( 삼복 ) days — Chobok ( 초복 ), Jungbok ( 중복 ) and Malbok ( 말복 ) — which are believed to be
1240-429: Is a wide variety of specialty foods prepared and eaten for their purported medicinal purposes, especially during the hottest 30-day period in the lunar calendar, called sambok . Hot foods consumed are believed to restore ki , as well as sexual and physical stamina lost in the summer heat. Commonly eaten boyangshik include ginseng, chicken, black goat, abalone, eel, carp, beef bone soups, pig kidneys. Samgyetang
1302-469: Is assumed to be that of Mumun period (approximately 1500–300 BCE). Azuki beans are generally eaten as patbap , which is a bowl of rice mixed with the beans, or as a filling and covering for tteok (rice cake) and breads. A porridge made with azuki beans, called patjuk , is commonly eaten during the winter season. On Dongjinal , a Korean traditional holiday which falls on December 22, Korean people eat donji patjuk , which contains saealsim ( 새알심 ),
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#17327900905461364-519: Is different from Wikidata All article disambiguation pages All disambiguation pages Yukhoe Yukhoe literally means 'raw' ( hoe , 회 ; 膾 ) 'meat' ( yuk , 육 ; 肉 ). 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 mention
1426-573: Is not an indigenous crop to Korea and millet was likely the preferred grain before rice was cultivated. Rice became the grain of choice during the Three Kingdoms period, particularly in the Silla and Baekje Kingdoms in the southern regions of the peninsula. Rice was such an important commodity in Silla that it was used to pay taxes. The Sino-Korean word for "tax" is a compound character that uses
1488-447: Is often dried naturally to prolong storing periods and enable shipping over long distances. Fish commonly dried include yellow corvina , anchovies ( myeolchi ) and croaker . Dried anchovies, along with kelp, form the basis of common soup stocks. Shellfish is widely eaten in all different types of preparation. They can be used to prepare broth , eaten raw with chogochujang , which is a mixture of gochujang and vinegar, or used as
1550-468: Is rice with the bran removed, has been the preferred form of rice since its introduction into the cuisine. The most traditional method of cooking the rice has been to cook it in an iron pot called a sot ( 솥 ) or musoe sot ( 무쇠솥 ). This method of rice cookery dates back to at least the Goryeo period, and these pots have even been found in tombs from the Silla period. The sot is still used today, much in
1612-437: Is served at nearly every meal. Commonly used ingredients include sesame oil , doenjang ( fermented bean paste ), soy sauce , salt, garlic, ginger, gochugaru ( pepper flakes), gochujang (fermented red chili paste) and napa cabbage . Ingredients and dishes vary by province. Many regional dishes have become national. Korean royal court cuisine once brought all of the unique regional specialties together for
1674-692: Is served with a spicy mustard sauce. According to the 19th century cookbook Siuijeonseo ( 시의전서 , 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 ( 초고추장 ), chili pepper condiment mixed with vinegar and sugar) can be altered to taste, with pepper or honey. Meat in Korean cuisine has highly detailed classifications regarding freshness, quality , and part differentiation for specific cooking methods. Since yukhoe uses raw beef, freshness
1736-407: Is similar to a Western tartare or a Levantine kibbeh nayeh . Yukhoe is also made with other cuts of beef, such as liver , kidney , heart , cheonyeop , or yang , in which case the dish is called gaphoe ( 갑회 ; 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
1798-470: 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. Since 2004, the Korean Government has run
1860-631: The Joseon dynasty to open its trade ports with the west, and to numerous treaties with the United States, Britain, France, and other Western countries. The opening of Korea to the Western world brought further exchange of culture and food. Western missionaries introduced new ingredients and dishes to Korea. Joseon elites were introduced to these new foods by way of foreigners who attended the royal court as advisers or physicians. This period also saw
1922-580: The Liao River basin of Manchuria. During the Mumun period, people grew millet , barley , wheat , legumes and rice , and continued to hunt and fish. Archaeological remains point to development of fermented beans during this period, and cultural contact with nomadic cultures to the north facilitated domestication of animals. The Three Kingdoms period (57 BCE – 668 CE) was one of rapid cultural evolution. The kingdom of Goguryeo (37 BCE – 668 CE)
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1984-575: The Philippines ; these crops included maize , sweet potatoes , chili peppers , tomatoes , peanuts , and squash . Potatoes and sweet potatoes were particularly favored as they grew in soils and on terrains that were previously unused. Government further developed agriculture through technology and lower taxation. Complex irrigation systems built by government allowed peasant farmers to produce larger crop volumes and produce crops not only for sustenance but also as cash crops . Reduced taxation of
2046-476: 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
2108-452: The Gio period. There have been some studies that show that red peppers fight obesity and diabetes. Gochujang is also added to many foods so that there can be additional nutritional value with each meal. In antiquity, most meat in Korea was likely obtained through hunting and fishing . Ancient records indicate rearing of livestock began on a small scale during the Three Kingdoms period. Meat
2170-536: The Japanese Empire's war efforts. Many Koreans, in turn, increased the production of other grains for their own consumption. Meals during the Japanese occupation were quite varied. Koreans usually ate two meals a day during the cold seasons, and three during the warm seasons. For the lower classes, satiety, rather than quality, was most important. Those in even lower economic levels were likely to enjoy only
2232-797: The Japanese Ministry of Health, Labor and Welfare (MHLW) 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. Korean cuisine#Meat Soups & stews Banchan Tteok Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria , Korean cuisine reflects
2294-463: The beans in kongbap , boiled together with several types of beans and other grains, and they are also the primary ingredient in the production of fermented condiments collectively referred to as jang , such as soybean pastes, doenjang and cheonggukjang , a soy sauce called ganjang , chili pepper paste or gochujang and others. Nokdu (Mung bean) is commonly used in Korean cuisine. Sukju namuls (Mung bean sprouts) are often served as
2356-444: The character for the rice plant. The preference for rice escalated into the Joseon period, when new methods of cultivation and new varieties emerged that would help increase production. As rice was prohibitively expensive when it first came to Korea, the grain was likely mixed with other grains to "stretch" the rice; this is still done in dishes such as boribap (rice with barley) and kongbap (rice with beans). White rice, which
2418-588: The city of Jeonju with bibimbap ) either as a place of origin or for a famous regional variety. Restaurants will often use these famous names on their signs or menus (e.g. " Suwon galbi"). Soups are a common part of any Korean meal. Unlike other cultures, in Korean culture, soup is served as part of the main course rather than at the beginning or the end of the meal, as an accompaniment to rice along with other banchan . Soups known as guk are often made with meats, shellfish and vegetables. Soups can be made into more formal soups known as tang , often served as
2480-664: The consumption of bread and noodles. In 2009, the South Korean government launched a $ 77-million culinary diplomacy program called "Korean Cuisine to the World" to promote its cuisine and subsequently pivoted into the markets in the United States and Muslim countries. Grains have been one of the most important staples of the Korean diet. Early myths of the foundations of various kingdoms in Korea center on grains. One foundation myth relates to Jumong , who received barley seeds from two doves sent by his mother after establishing
2542-549: The defeat of Japan during World War II . The country remained in a state of turmoil through the Korean War (1950–1953) and the Cold War , which separated the country into North Korea and South Korea . Both of these periods continued the limited food provisions for Koreans, and the stew called budae jjigae , which makes use of inexpensive meats such as sausage and Spam , originated during this period. At this point,
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2604-527: The earlier half of the Joseon caused a dynamic shift in the culture during the second half of the period. Groups of silhak ("practical learning") scholars began to emphasize the importance of looking outside the country for innovation and technology to help improve the agricultural systems. Crops traded by Europeans from the New World began to appear, acquired through trade with China, Japan , Europe , and
2666-545: The fourth century CE began to change the distinct cultures of Korea. Attributed with the earliest kimchi , the Goguryeo people were skilled at fermenting and widely consumed fermented food. During the latter Goryeo period, the Mongols invaded Goryeo in the 13th century. Some traditional foods found today in Korea have their origins during this period. The dumpling dish, mandu , grilled meat dishes, noodle dishes , and
2728-416: The history of North and South Korea sharply diverged. In the 1960s under President Park Chung Hee , industrialization began to give South Korea the economic and cultural power it holds in the global economy today. Agriculture was increased through use of commercial fertilizers and modern farming equipment. In the 1970s, food shortages began to lessen. Consumption of instant and processed foods increased, as did
2790-473: The hottest days in Korea. Korean foods can be largely categorized into groups of "main staple foods " ( 주식 ), "subsidiary dishes" ( 부식 ), and "dessert" ( 후식 ). The main dishes are made from grains such as bap (a bowl of rice), juk (porridge), and guksu (noodles). Many Korean banchan rely on fermentation for flavor and preservation, resulting in a tangy, salty, and spicy taste. Certain regions are especially associated with some dishes (for example,
2852-692: The importance of chicken in Korean culture. Chicken is often served roasted or braised with vegetables or in soups. All parts of the chicken are used in Korean cuisine, including the gizzard , liver , and feet. Young chickens are braised with ginseng and other ingredients in medicinal soups eaten during the summer months to combat heat called samgyetang . The feet of the chicken, called dakbal ( 닭발 ), are often roasted and covered with hot and spicy gochujang -based sauce and served as an anju , or side dish, to accompany alcoholic beverages , especially soju . Pork has also been another important land-based protein for Korea. Records indicate pork has been
2914-459: The introduction of various seasonings imported from Japan via western traders and alcoholic drinks from China. Japan occupied the Korean peninsula from 1910 to 1945. Many of its agricultural systems were taken over by the Japanese to support Japan's food supply. Land changes resulting from the Japanese occupation included combining small farms into large-scale farms, which led to larger yields. Rice production increased during this period to support
2976-435: The kingdom of Goguryeo . Yet another myth speaks of the three founding deities of Jeju Island , who were to be wed to the three princesses of Tamna ; the deities brought seeds of five grains which were the first seeds planted, which in turn became the first instance of farming. During the pre-modern era, grains such as barley and millet were the main staples. They were supplemented by wheat, sorghum , and buckwheat . Rice
3038-471: The land. Pork and seafood were consumed more regularly for this reason. The Buddhist ruling class of the Goryeo period forbade the consumption of beef. The Mongols dispensed with the ban of beef during the 13th century, and they promoted the production of beef cattle. This increased production continued into the Joseon period, when the government encouraged both increased quantities and quality of beef. Only in
3100-472: The latter part of the 20th century has beef become regular table fare. Chicken has played an important role as a protein in Korean history, evidenced by a number of myths. One myth tells of the birth of Kim Alji , founder of the Kim family of Gyeongju being announced by the cry of a white chicken. As the birth of a clan's founder is always announced by an animal with preternatural qualities, this myth speaks to
3162-538: The main ingredients for japchae (a salad-like dish) and sundae (a blood sausage ), and are a subsidiary ingredient for soups and stews. The starch can be also used to make jelly-like foods, such as nokdumuk and hwangpomuk . The muk have a bland flavor, so are served seasoned with soy sauce, sesame oil and crumbled seaweed or other seasonings such as tangpyeongchae . Cultivation of azuki beans dates back to ancient times according to an excavation from Odong-ri, Hoeryong , North Hamgyong Province , which
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#17327900905463224-399: The middle class of South Korea the ability to enjoy meat regularly. Meat eating continued to rise, reaching 40 kg in 1997, with fish consumption at 49.5 kg in 1998. Rice consumption continually decreased through these years, from 128 kg consumed per person in 1985 to 106 kg in 1995 and 83 kg in 2003. The decrease in rice consumption has been accompanied by an increase in
3286-410: The overall quality of foods. Livestock and dairy production was increased during the 1970s through the increase of commercial dairies and mechanized farms. The consumption of pork and beef increased vastly in the 1970s. Per-capita consumption of meat was 3.6 kg in 1961 and 11 kg by 1979. The result of this increased meat consumption brought about the rise of bulgogi restaurants, which gave
3348-426: The peasantry also furthered the expanded commerce through increasing periodic markets, usually held every five days. One thousand such markets existed in the 19th century, and were communal centers for economic trade and entertainment. The end of the Joseon period was marked by consistent encouragement to trade with the Western world, China and Japan. In the 1860s, trade agreements pushed by the Japanese government led
3410-571: The royal family. Foods are regulated by Korean cultural etiquette . Kimjang , which means making kimchi , is listed on UNESCO Intangible Heritage List . In the Jeulmun pottery period (approximately 8000 to 1500 BCE), hunter-gatherer societies engaged in fishing and hunting, and incipient agriculture in the later stages. Since the beginning of the Mumun pottery period (1500 BCE), agricultural traditions began to develop with new migrant groups from
3472-623: The same manner as it was in the past centuries. Rice is used to make a number of items, outside of the traditional bowl of plain white rice. It is commonly ground into a flour and used to make rice cakes called tteok in over two hundred varieties. It is also cooked down into a congee ( juk ) or gruel ( mieum ) and mixed with other grains, meat, or seafood. Koreans also produce a number of rice wines , both in filtered and unfiltered versions. Grains have also been used for centuries to make misu and misu-garu , drinks made from grain powder that are sometimes used as meal supplements. Encompassing
3534-444: 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 removing the fat, then it is seasoned with salt, sugar, sesame oil, pepper, and garlic. Korean pear, raw egg yolk, and pine nuts are commonly used as garnishes. It
3596-402: The upper class. Both fresh and saltwater fish are popular, and are served raw, grilled, broiled, dried or served in soups and stews. Common grilled fish include mackerel , hairtail , croaker and Pacific herring . Smaller fish, shrimp, squid, mollusks and countless other seafood can be salted and fermented as jeotgal . Fish can also be grilled either whole or in fillets as banchan . Fish
3658-469: The use of seasonings such as black pepper, all have their roots in this period. Agricultural innovations were significant and widespread during this period, such as the invention of the rain gauge during the 15th century. During 1429, the government began publishing books on agriculture and farming techniques, which included Nongsa jikseol (literally "Straight Talk on Farming"), an agricultural book compiled under King Sejong . A series of invasions in
3720-742: The writings are the Mangi Yoram [ ko ] , The Three States , the Nonggawolryeongga , the Gijaejapgi , and the Hyangyak-jipsongbang [ ko ] . The Hyangyak-jipseongbang , which dates back to around 1433 during the Chosun dynasty, is one of the oldest writings mentioning gochujang. Gochujang is a fermented bean paste that has red pepper powder, soybean powder and rice flour added to it to create
3782-466: Was consumed roasted or in soups or stews during this period. Those who lived closer to the oceans were able to complement their diet with more fish, while those who lived in the interior had a diet containing more meat. Beef is the most prized of all, with cattle holding an important cultural role in the Korean home. Beef is prepared in numerous ways today, including roasting, grilling ( gui ) or boiling in soups . Beef can also be dried into yukpo ,
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#17327900905463844-536: Was located in the northern part of the peninsula along much of modern-day Manchuria . The second kingdom, Baekje (18 BCE – 660 CE), was in the southwestern portion of the peninsula, and the third, Silla (57 BCE – 935 CE), was located at the southeastern portion of the peninsula. Each region had its own distinct set of cultural practices and foods. For example, Baekje was known for cold foods and fermented foods like kimchi . The spread of Buddhism and Confucianism through cultural exchanges with China during
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