{"id":2388,"date":"2014-01-17T14:57:09","date_gmt":"2014-01-17T14:57:09","guid":{"rendered":"https:\/\/blogs.transparent.com\/korean\/?p=2388"},"modified":"2014-01-17T14:57:09","modified_gmt":"2014-01-17T14:57:09","slug":"adventurous-korean-food-korean-beef-sashimi-tartare","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/korean\/adventurous-korean-food-korean-beef-sashimi-tartare\/","title":{"rendered":"Adventurous Korean Food: Korean Beef Sashimi (Tartare)"},"content":{"rendered":"
\"Photo

Photo by Tony Kitchen<\/p><\/div>\n

For the adventurous eater, running out of gastronomical options in Korea is like an empire running out places to expand.\u00a0 Yuk-whey (\uc721\ud68c), Korean beef sashimi (a take on steak tartare), is one of the more ambitious, yet unknown, foods in Korea. And it\u2019s a delight.<\/p>\n

Korean beef sashimi has stayed out of the mainstream conversations of adventurous eating.\u00a0 Perhaps, the fact that one is eating <\/span>raw<\/i> beef\u2014the blood visible, though a mere ounce of it\u2014leaves most to think, <\/span>Won\u2019t I get sick<\/i>?<\/span><\/p>\n

What makes beef sashimi edible is close attention to the meat: the cow is killed and for the next 20 hours the refrigerated skin, meat, and bacteria levels are closely monitored.\u00a0 The meat is sent to the restaurant and served within 48 hours of the cow\u2019s death.\u00a0 The result is succulent beef sashimi that is easy on the stomach.<\/span><\/p>\n

At most restaurants, there are two options: standard beef sashimi and marinated beef sashimi.\u00a0 The marinated beef sashimi (\uc591\ub150\uc721\ud68c) is the recommended choice for those who are first timers.\u00a0 The beef has a quality that seems like it has been marinated in butter, but instead it is sesame seed oil.\u00a0 It\u2019s served julienned: long, thin noodle-like pieces flanked by small Korean pear (\ubc30) slices.\u00a0 The taste is sweet, one bite and the meat dissolves on the tongue.<\/span><\/p>\n

The side dishes are more gastronomically courageous than curious: cow liver (\uac04) and cow stomach (\uccd4\uc5fd).\u00a0 The cow liver is maroon and cube-shaped\u2014a little rough on the outside, but soft and tender on the inside.\u00a0 There is a faint taste of blood, but no juice.\u00a0 It is quite obvious, though, that one is eating raw liver.\u00a0 The other half of the plate is a pile of long, thin strips of grey cow stomach\u2014the cow\u2019s third stomach.\u00a0 Usually, cow stomach has a strong odor because, well, it\u2019s a stomach. If the odor is gone, the stomach has been scrubbed for several hours until there is no smell, and really no flavor.\u00a0 It is recommended to dip the stomach into sesame seed oil and salt.\u00a0 The texture is like a chewy octopus.<\/span><\/p>\n

Of course, this is a food that pairs perfectly with soju (\uc18c\uc8fc). Perhaps it is the affluent Koreans drinking food. (A typical order for two is 20,000-30,000won (2\ub9cc~3\ub9cc\uc6d0.) Quality raw beef is not something bargain hunt for.)<\/p>\n

The typical menu also offers beef sashimi bibimbap (\ube44\ube54\ubc25). You can try a few strips of the marinated beef sashimi without committing to the minimum serving of 150 grams.\u00a0 The main courses come with porridge, salad with cucumber sauce, and a miso-like broth made from boiled beef.<\/p>\n

The result is a mouth-watering marinated beef sashimi, and a sense of fears overcome.\u00a0 It\u2019s not merely an answer to \u201cWhat crazy things did you try in Korea?\u201d\u00a0 It\u2019s a feeling that a gastronomical territory has been expanded.<\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

For the adventurous eater, running out of gastronomical options in Korea is like an empire running out places to expand.\u00a0 Yuk-whey (\uc721\ud68c), Korean beef sashimi (a take on steak tartare), is one of the more ambitious, yet unknown, foods in Korea. And it\u2019s a delight. Korean beef sashimi has stayed out of the mainstream conversations…<\/p>\n

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