Archive for January, 2014
Adventurous Korean Food: Korean Beef Sashimi (Tartare) Posted by Tony Kitchen on Jan 17, 2014
![](https://blogs.transparent.com/korean/wp-content/uploads/sites/8/2014/01/yuk-hye-350x197.jpg)
For the adventurous eater, running out of gastronomical options in Korea is like an empire running out places to expand. Yuk-whey (육회), Korean beef sashimi (a take on steak tartare), is one of the more ambitious, yet unknown, foods in Korea. And it’s a delight. Korean beef sashimi has stayed out of the mainstream conversations…
Korean Cuisine’s Best Kept Secret is Found in Busan Posted by Tony Kitchen on Jan 8, 2014
The first time I was offered dog soup–a very rare, intolerable meal in modern day Korea–I turned it down not because it was gastronomically unethical, but because it reminded me too much of what I always considered Korea’s greatest soup, Busan’s pork rice soup (Dwaeji gukbop, 돼지국밥). Busan prides itself on this little known, heavy…