Yukhoe and Tatar: Raw Meat Dishes from Two Cultures

Yukhoe and Tatar: Raw Meat Dishes from Two Cultures

Both Korean Yukhoe and Czech Tatar are made with fresh raw beef, but they’re prepared in different ways and have distinct flavours. Today, I’d love to explore what sets these two dishes apart – and also introduce our unique take on Yukhoe here at Numaru.

What is Yukhoe?

Yukhoe is a traditional Korean dish made from fresh, tender cuts of raw beef. The meat is finely sliced and seasoned with a blend of sesame oil, soy sauce, garlic, sugar, and pepper, then topped with a raw egg yolk for a smooth, rich finish. But Yukhoe is more than just tasty – it’s also deeply rooted in Korean tradition. It was once served at royal banquets during the Joseon Dynasty to honour special guests. So, when you eat Yukhoe, you’re also tasting a piece of Korean history and culture.

Tatar: A Classic Czech Favourite

Tatarák, as it’s known locally, is the Czech version of a raw beef dish. Rather than being sliced, the meat is minced and mixed with mustard, capers, pickles, and spices, then typically served with toast or baguette. It has a tangy, savoury flavour and is often enjoyed with a cold beer. Tatar is known for being quick and simple to prepare, while Yukhoe is more delicate and requires careful seasoning and presentation.

Our Take on Yukhoe

At Numaru, we stay true to the traditional flavours of Yukhoe, while also adding a twist to suit local tastes. Instead of the classic pairing with Korean pear, we serve it with crispy seaweed and fried tortilla chips. This combination creates a delicious contrast between the soft, savoury meat and the crunchy textures, making it a satisfying and accessible way to enjoy this Korean speciality.

How to Enjoy Yukhoe

Yukhoe pairs beautifully with traditional Korean drinks like soju or makgeolli, but it also goes well with a dry white wine or a crisp beer. The umami flavour of the beef, combined with the crunch of the chips, makes it a great dish to enjoy with drinks.

Yukhoe vs. Tatar: What’s the Difference?

Although both dishes use raw beef, the taste and texture are quite different. Yukhoe is rich and smooth, letting the natural flavour of the beef shine through. Tatar, on the other hand, is minced and tangy, with bolder seasoning and a chunkier consistency. If you’ve enjoyed Czech Tatar, trying Yukhoe offers a new and exciting way to enjoy raw beef. Both are special in their own right! Come visit us at Numaru and taste what makes Korean Yukhoe so special.

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