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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 ]
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 ...
Tang is a type of soup made with beef shank, intestines, a knuckle (bone) and beef brisket. Malgeun guk (맑은 국): a hot and clear soup, and includes Mu-guk (무국), clear beef soup, Miyeok guk, dried pollock soup, etc. Gomguk: a thick soup made so by simmering for a long time.
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.
Cheonyeop-jeonya (처녑저냐) – made of beef omasum. Daechang-jeonya (대창저냐) – made of boiled beef intestine. Dak-jeonya (닭저냐) – made of chicken. Gan-jeonya (간저냐) – made of beef or pork liver. Gogi-jeonya (고기저냐) – made of thinly sliced or finely minced beef.
The Sino-Korean word yukpo (육포, 肉脯) is a compound of yuk (육, 肉), meaning "meat", and po (포, 脯), meaning "dried meat or fish".Because beef is the default meat in Korean cuisine, many beef dishes such as yukpo and bulgogi are referred using the words gogi (고기) or yuk (육, 肉), meaning "meat", rather than soegogi (쇠고기) or uyuk (우육, 牛肉), meaning "cow meat".
In the past, pyeonyuk was made during the preparation of a large amount of beef stock or broth for various dishes served during feasts and banquets. [4] Today, it is also used in non-traditional dishes, such as a cold cut in wrap sandwiches, and is considered to be a healthier alternative to deep-fried, stir-fried, or roasted meat.