google-site-verification=-dZePfgWB2ZtA3dxPB_nPrOD55Shnmh0iXAEngMSTwE dZePfgWB2ZtA3dxPB_nPrOD55Shnmh0iXAEngMSTwE
Korean Yukhoe Steak Tartare

Variations on a Theme: French Steak Tartare Versus Korean Yukhoe

Steak tartare and Korean Yukhoe, variations on a theme comprised of unadulterated beef. Hal Swindall takes a look at the two famed dishes.

Some tell tales of culinarily ignorant American tourists in France who order steak tartare because they have heard of it and it sounds fancy, only to be mortified when they receive a plate of raw beef.

I hereby admit that I was such as one of those mentioned above, but that rather than revulsion I felt fascination for the dish. I ate all of it, and found that besides ground raw beef it contained chopped onions and capers. It intrigued me so much that I never forgot it, and always wanted to try it again.

Flash forward a decade and more to Korea, when I noticed it as one of the “So French!” entries on the menu of Merciel French restaurant’s brasserie on Dalmaji Hill. Around the same time, I learned about steak tartare’s Korean equivalent, yukhoe, in the Seoul Wine Guide published by the French Korean Chamber of Commerce and Industry. Just the year before last I had the opportunity to try this dish in the area near Jongno 5-ga subway station in Seoul, whither I was led by a Korea University student.

The variety I was served was raw slices mixed with lettuce and gojang into a salad served in a steel bowl. It did not taste as good as the Paris steak tartare, to tell the truth, and I marveled at how a dish that originated on the Russian steppes and spread across the Eurasian landmass, which is one theory of its genesis, could take such different forms. The experience served, nonetheless, to make me want to try Merciel’s version of steak tartare all the more.

This I finally did. Its standard recipe is coarsely chopped raw beef mixed with spicy French mustard, raw egg yolk, gherkins, capers and seasonings. On the side are green salad and fries served with the house mayonnaise–no ketchup on fries at Merciel! Despite the mustard and seasonings, the overall flavor of Merciel’s tartare is mellow, with the tang of the gherkins standing out.

The texture is soft and easy to chew, not at all nauseating as some might expect from mixing raw ingredients. Unlike the steak tartare I tried in Paris, Merciel’s is room temperature. Its price is 32,000 won, i.e. mid-range, well worth it for an unusual dish.

Determined to give yukhoe another go, I took myself to Yukhoe Brothers’ PNU branch on Chicken St. one Saturday night, where I ordered a serving for 28,000 won. This came shortly with the traditional side of thinly sliced Korean pear and a dish of sauce at each corner of the serving tray. One was soy and wasabe, one sesame oil, one gochujang and lastly makjang. Beside the pear was some sliced garlic. The beef was of course highest-quality freezer-fresh Hanu, since restaurants serving raw meat must be extremely careful about avoiding poisoning diners. It was worthy of trying, especially with the makjang; the beef was also well complemented by the pear, even if one would not normally think of the two going together.

Yukhoe Brothers is good, yet I found the best Korean-style raw beef in the Busan area thanks to my student April, who offered to lead me to a place named Unamjeong in Cheolma, a neighborhood in Gijang County that has many such restaurants. It is a typical traditional Korean establishment in which diners remove their shoes and sit on mats at low tables.

I ordered the yukhoe sashimi for around 35,000 won, which was soon served because it does not need to be cooked. It proved to be thin squares of marbled Hanu, and was naturally accompanied by numerous banchan and gochang for dipping. This beef sashimi is semi-frozen, making it hard to chew; nevertheless, it is interesting to eat. A little later, we were served a bowl of raw ground Hanu on a bed of thinly sliced pear, and it was much better. I paid for all, and thanked April for taking me here.

Personally, I cannot help preferring the French steak tartare over Korean yukhoe, and most expats would probably agree. Nevertheless, they both deliver the true flavor of beef with all its nutritional value unadulterated by cooking. Next on my to-do list is raw horse flesh, which I understand can be had on Jeju-do, in Japan and francophone Switzerland. Some readers might find my delight in raw meat disgusting, but to each his own. The restaurants I have described are always there to convert skeptics. My only caveat is not to try to fix this dish at home.

 

The Latest Haps

NewsEntertainmentLifestyleFood/DrinkTravelSports
mark-lippert

US Ambassador’s Attacker Gets 12 Year Prison Sentence

The country’s top court has sentenced a South Korean man to 12 years in prison for attempting to murder the U.S. ambassador to South Korea Mark Lippert.

0 comments
court

Anti-graft Law Goes into Effect From Today

The Kim Young-ran anti-graft law is taking in effect starting today. The law aims to prevent government employees and various officials from receiving bribes.

0 comments
busan subway station

Subway Service Disruptions Expected Due to Union Strike

Busan Subway Lines 1, 2 and 3 have begun emergency services today due to a general strike of the Busan Metro Labor Union.

0 comments
popcorn

BIFF 2016 Preview: Five Films to Look Forward To

Schedules are up, books are printed and available, and tickets go on sale this Thursday at 2 p.m. It’s time to pull out the scratch pad and start planning your week.

0 comments
Image: Bleed for This

Miles Teller and Aaron Eckhart to Attend the 21st Busan International Film Festival

Miles Teller and Aaron Eckhart have been confirmed as guests for the 21st Busan International Film Festival.

0 comments
Image: Busan One Asia Festival

Busan One Asia Festival Main Music Line-up

The Busan One Asia Festival will have five main K-pop concerts at the Busan Asiad Gymnasium throughout the first 23 days of October.

0 comments
make-up

2016 Busan One Asia Festival: Two Free-admission Events for Foreign Tourists

The Busan One Asia Festival is offering free admissions to Taste Busan and the Korean Wave Star & Beauty Collection for foreign guests at BEXCO.

0 comments
cancer

Cancer Still #1 Cause of Death in Korea

Cancer remained the leading cause of death in South Korea in 2015, with fatalities from pneumonia rising sharply amid a rapidly aging population, government data showed Tuesday.

0 comments
drive

City Looks to Lower Speed Limit on Main Roads

The speed limit on main roads in Busan’s downtown might be lowered to 50 km per hour, which is 10 km less than the previous speed limit.

0 comments
sushi1

Busan International Food Expo to Run Oct. 6-9

The Busan International Food Expo 2016 will be held in BEXCO from October 6th to the 9th.

0 comments
Image: Pei Wei

Pei Wei Asian Diner is Coming to Busan

Pei Wei Asian Diner is set to open a location in Busan by the end of 2017 according to a company press release.

0 comments
chicken-mac

McDonald’s Korea Introduces the “Chicken Mac”

McDonald’s Korea has introduced its newest offering, the Chicken Mac.

0 comments
Seoul

Seoul #10 Most Popular Travel City

A new survey by MasterCard shows that Seoul is once again the 10th most popular city for travel in the world.

0 comments
ulsan

Travel Korea: Daytripping in Ulsan

Busan’s neighbor to the north has a lot going for it for a fun weekend that’s not so far from home.

0 comments
Image: Wikicommons

International Travel: Wats Happening in Chiang Mai

While many head to Thailand in search of its magnificent culture, Chiang Mai is a great place to start and one of her best offerings are her awesome temples, known as “Wats”.

0 comments
Image: YouTube

Is this the Worst Goalkeeper Blunder Ever?

North Korea’s goalkeeper gives up one of the worst goals ever — to the opponent’s goalkeeper in an AFC U-16 championship match.

0 comments
bungee-vid

Video: Safety Rope Fails from 42m Bungee Jump

A 29-year-old woman was seriously injured this month when a bungee jump operator failed to secure her rope to the safety hook.

0 comments
paddle

Suyeong-gu Office Runs the SUP Academy at Gwangalli Beach

Suyeong-gu Office runs the Stand Up Paddle Board Academy at Gwangalli Beach in September and October.

0 comments

Comments

comments

About Hal Swindall

A California native, Hal Swindall received his PhD in comparative literature from UC Riverside and has wandered East Asia as a vagabond prof ever since. He teaches English conversation, writing and presentation skills at Woosong University in Daejeon.

Check Also

Image: Facebook

Galmegi Brewing Co. Launches New Fried Chicken

Galmegi Brewing Company has announced its newest menu item, "Nashville Fried Chicken".

Leave a Reply