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Yukhoe (Korean: 육회; Hanja: 肉膾; ) 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. Yukhoe literally means 'raw' (hoe, 회; 膾) 'meat' (yuk, 육; 肉).
Gopchang-jeongol [1] (곱창전골) or beef tripe hot pot [1] is a spicy Korean stew or casserole made by boiling beef tripe, vegetables, and seasonings in beef broth. [ 2 ] [ 3 ] Gopchang refers to beef small intestines , [ 4 ] [ 5 ] while jeongol refers to a category of stew or casserole in Korean cuisine . [ 6 ]
Seolleongtang (설렁탕): A beef bone stock is simmered overnight then served with thinly sliced pieces of beef. Usually served in a bowl containing dangmyeon (당면, cellophane noodles) and pieces of beef. Sliced scallions and black pepper are used as condiments. [1] Maeuntang (매운탕): a refreshing, hot and spicy fish soup.
Jeongol (Korean: 전골) is a Korean-style hot pot made by putting meat, mushroom, seafood, seasoning, etc., in a stew pot, adding broth, and boiling it. [1] It is similar to the category of Korean stews called jjigae, with the main difference being that jjigae are generally made with only a single main ingredient, and named after that ingredient (such as kimchi jjigae or sundubu jjigae ...
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Add beef and egg; stir or mix with hands until well combined. Using a cookie scoop or tablespoon, shape mixture into 12 balls; arrange in an even layer on baking sheet. Generously spray meatballs ...
That was when he made a bold decision. “We sold Extreme Croquettes at the price of JPY270 ($1.80) per piece… The beef in them alone costs about JPY400 ($2.70) per piece,” Nitta explained.
Jeon made of red meat and poultry were used extensively in Korean royal court cuisine, while the food for ordinary folks tends to have some vegetable added to them. Yukjeon (육전, "meat jeon") is a generic term for a variety of jeon made of meat.