Korean Yukhoe

[Satya]

Tonight, I processed a steak, bone marrow and an egg yolk.  To that I added (all organic) a garlic clove, wheat free tamari (yeah, I know, it's not paleo, but it is ethnically correct), 3 scallions minced, dulse (sea organism), white and black sesame seeds and a touch of coconut vinegar.  I ate it with wasabi and picked ginger.  Usually, I use all grassfed NY strip steak pieces I get at good price from my rancher.  But when I throw it in the processor, it really doesn't matter which cut I use, so long as it is steak.  And I had this skirt steak handy.  I just don't care for pre-ground meats, personally.

[Carnál]

    I like the purple cloth behind it too.  I grind my own as well, any cut.  The coconut vinegar is so much nicer than the rice or cider.  Raw beef liver can be very yummy Korean style.  Good post, brava! 

[Satya]

Thanks, Carnál.  So the raw beef liver is prepared the same way?

Here is an image from wikimedia commons.  I would like the egg yolk on top, but my hens are not laying so many eggs just now.

[goodsamaritan]

Yolk that big must be a duck egg?

[Satya]

Yolk that big must be a duck egg?

Probably.  Either that or it's a very small spot of food.  Do you raise ducks or geese perchance?  There is a breed of duck - Muscovy I believe - that don't require a pond.  I was thinking about trying them.  But then again, after 3 years of letting chickens out at dawn and putting them up at dusk, I may forget the whole thing and go without poultry for a couple years.

[Raw Kyle]

Great pictures, but I thought it was yook hweh?

[Satya]

Great pictures, but I thought it was yook hweh?

You look pretty good yourself, Kyle.  I am sure it is just spelling variation.  Yours may be how it is pronounced more properly.  At least I don't think it's yuck ho (hee hee).  It's yook hway most likely.  But I'd have to ask one of my Korean buds next time.

[Raw Kyle]

Hehe I was talking about your dishes, but of course your picture of yourself looks very good as well.