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57 relations: Abomasum, Beef shank, Black pepper, Brain as food, Bulgogi, Chili pepper, Common pheasant, Daum (web portal), Defrosting, Doosan Encyclopedia, Escherichia coli, Garlic, Gochujang, Gopchang, Hangul, Hanja, Hazard analysis and critical control points, Heart, Hoe (food), Honey, Horse meat, Japan, Julienning, Kanagawa Prefecture, Kidney, Kitfo, Korean cuisine, Korean royal court cuisine, Lamb and mutton, List of beef dishes, Liver, Liver (food), Manchurian wapiti, Offal, Omasum, Pine nut, Pork, Pyrus pyrifolia, Rabbit, Salt, Scallion, Sesame, Sesame oil, Siberian roe deer, Sika deer, Siuijeonseo, Soy sauce, Spinal cord, Steak tartare, Sugar, ..., Tendon as food, Toyama Prefecture, Tripe, Venison, Vinegar, Wild boar, Yolk. Expand index (7 more) »
Abomasum
The abomasum, also known as the maw, rennet-bag, or reed tripe, is the fourth and final stomach compartment in ruminants.
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Beef shank
The beef shank is the shank (or leg) portion of a steer or heifer.
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Black pepper
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning, known as a peppercorn.
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Brain as food
The brain, like most other internal organs, or offal, can serve as nourishment.
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Bulgogi
Bulgogi (from Korean bul-gogi), literally "fire meat", is a gui (Korean-style grilled or roasted dish) made of thin, marinated slices of beef or pork grilled on a barbecue or on a stove-top griddle.
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Chili pepper
The chili pepper (also chile pepper, chilli pepper, or simply chilli) from Nahuatl chīlli) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids. Chili peppers originated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used for both food and traditional medicine. Worldwide in 2014, 32.3 million tonnes of green chili peppers and 3.8 million tonnes of dried chili peppers were produced. China is the world's largest producer of green chillies, providing half of the global total.
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Common pheasant
The common pheasant (Phasianus colchicus) is a bird in the pheasant family (Phasianidae).
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Daum (web portal)
Daum (다음) is a South Korean web portal in South Korea, one of the top three along with Naver and Nate.
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Defrosting
Defrosting (or thawing) is the melting of an object or bringing a device's temperature above the freezing point to remove ice.
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Doosan Encyclopedia
Doosan Encyclopedia is a Korean language encyclopedia published by Doosan Donga (두산동아).
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Escherichia coli
Escherichia coli (also known as E. coli) is a Gram-negative, facultatively anaerobic, rod-shaped, coliform bacterium of the genus Escherichia that is commonly found in the lower intestine of warm-blooded organisms (endotherms).
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Garlic
Garlic (Allium sativum) is a species in the onion genus, Allium.
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Gochujang
Gochujang (from Korean) or red chili paste is a savory, sweet, and spicy fermented condiment made from chili powder, glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt.
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Gopchang
Gopchang can refer to the small intestines of cattle (or pig) or to a gui (grilled dish) made of the small intestines.
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Hangul
The Korean alphabet, known as Hangul (from Korean hangeul 한글), has been used to write the Korean language since its creation in the 15th century by Sejong the Great.
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Hanja
Hanja is the Korean name for Chinese characters.
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Hazard analysis and critical control points
Hazard Analysis and Critical Control Points, or HACCP, is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.
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Heart
The heart is a muscular organ in most animals, which pumps blood through the blood vessels of the circulatory system.
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Hoe (food)
Hoe refers to several varieties of raw food dishes in Korean cuisine.
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Honey
Honey is a sweet, viscous food substance produced by bees and some related insects.
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Horse meat
Horse meat is the culinary name for meat cut from a horse.
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Japan
Japan (日本; Nippon or Nihon; formally 日本国 or Nihon-koku, lit. "State of Japan") is a sovereign island country in East Asia.
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Julienning
Julienne, allumette, or french cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks.
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Kanagawa Prefecture
is a prefecture located in Kantō region of Japan.
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Kidney
The kidneys are two bean-shaped organs present in left and right sides of the body in vertebrates.
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Kitfo
Kitfo (ክትፎ), sometimes spelled ketfo, is a traditional dish found in Ethiopian cuisine.
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Korean cuisine
Korean cuisine has evolved through centuries of social and political change.
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Korean royal court cuisine
Korean royal court cuisine (Joseon Wangjo Gungjung yori) was the style of cookery within Korean cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910.
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Lamb and mutton
Lamb, hogget, and mutton are the meat of domestic sheep (species Ovis aries) at different ages.
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List of beef dishes
This is a list of beef dishes and foods.
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Liver
The liver, an organ only found in vertebrates, detoxifies various metabolites, synthesizes proteins, and produces biochemicals necessary for digestion.
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Liver (food)
The liver of mammals, fowl, and fish is commonly eaten as food by humans.
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Manchurian wapiti
The Manchurian wapiti (Cervus canadensis xanthopygus) is a subspecies of Cervus canadensis (named "elk" or "wapiti" in North America), native to eastern Asia.
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Offal
Offal, also called variety meats, pluck or organ meats, refers to the internal organs and entrails of a butchered animal.
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Omasum
The omasum, also known as the bible, the fardel, the manyplies and the psalterium, is the third compartment of the stomach in ruminants.
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Pine nut
Pine nuts (also called piñon or pignoli /pinˈyōlē/) are the edible seeds of pines (family Pinaceae, genus Pinus).
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Pork
Pork is the culinary name for meat from a domestic pig (Sus scrofa domesticus).
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Pyrus pyrifolia
Pyrus pyrifolia is a species of pear tree native to East Asia.
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Rabbit
Rabbits are small mammals in the family Leporidae of the order Lagomorpha (along with the hare and the pika).
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Salt
Salt, table salt or common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
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Scallion
Scallions (green onion, spring onion and salad onion) are vegetables of various Allium onion species.
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Sesame
Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum, also called benne.
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Sesame oil
Sesame oil is an edible vegetable oil derived from sesame seeds.
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Siberian roe deer
The Siberian roe deer or eastern roe deer (Capreolus pygargus) is a species of roe deer found in northeastern Asia.
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Sika deer
The sika deer (Cervus nippon) also known as the spotted deer or the Japanese deer, is a species of deer native to much of East Asia, and introduced to various other parts of the world.
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Siuijeonseo
Siuijeonseo is a Korean cookbook compiled in the late 19th century.
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Soy sauce
Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
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Spinal cord
The spinal cord is a long, thin, tubular bundle of nervous tissue and support cells that extends from the medulla oblongata in the brainstem to the lumbar region of the vertebral column.
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Steak tartare
Steak tartare is a meat dish made from raw ground meat (beef or horsemeat).
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Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.
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Tendon as food
The tendons of certain animals (particularly beef tendon) are used as an ingredient in some Asian cuisines, including the Chinese, Japanese, Korean, Indonesian, Thai and Vietnamese traditions.
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Toyama Prefecture
is a prefecture of Japan located in the Hokuriku region on the main Honshu island.
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Tripe
Tripe is a type of edible lining from the stomachs of various farm animals.
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Venison
Venison is the meat of a deer.
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Vinegar
Vinegar is a liquid consisting of about 5–20% acetic acid (CH3COOH), water (H2O), and trace chemicals that may include flavorings.
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Wild boar
The wild boar (Sus scrofa), also known as the wild swine,Heptner, V. G.; Nasimovich, A. A.; Bannikov, A. G.; Hoffman, R. S. (1988), Volume I, Washington, D.C.: Smithsonian Institution Libraries and National Science Foundation, pp.
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Yolk
Among animals which produce one, the yolk (also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo.
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Redirects here:
Gab hoe, Gabhoe, Gap hoe, Gaphoe, Kab hoe, Kabhoe, Kap hoe, Kaphoe, Korean steak tartare, Six Times, Six times, Yook hoe, Yook hoey, Yook whe, Yook whey, Yookhoe, Yookhoey, Yookwhe, Yookwhey, Yuk Hoe, Yuk hoe, Yuk hoey, Yuk whe, Yuk whey, Yukhoey, Yukhue, Yukhwe, Yukke, Yukwhe, Yukwhey, 肉膾, 육회.
References
[1] https://en.wikipedia.org/wiki/Yukhoe
