Yukhoe

In the name Yukhoe, hoe refers to the practice of eating ingredients raw, sliced thinly rather than cooked. Unlike raw fish hoe, Yukhoe uses beef, and sesame oil and Soy Sauce-based seasoning bring out the flavor of the meat.

Back when beef was precious, people could not easily eat it whenever they wanted. A widely repeated explanation says Yukhoe came to be regarded as a dish for entertaining guests and for festive tables, because it showed off both the freshness of the meat and the skill with which it was prepared.

Yukhoe usually comes as a drinking snack or side dish to share, rather than as a plate for one person. At barbecue restaurants, people sometimes order it before the grilled meat, and it is also eaten on its own at butcher-restaurants or market restaurants specializing in Yukhoe. Because the meat is raw, it is best eaten soon after it is served rather than left out and picked at slowly.

Good Yukhoe is cold, but not hard like ice, and the surface of the meat should not look dried out or sit in a pool of liquid. If the seasoning tastes too strong, it can cover up the aroma of the beef. First-time diners are sometimes surprised by how tender the meat is, and by how the crispness of pear and the aroma of sesame oil help reduce any fishy or gamey impression.