Korea Bistro Beef Tartare Yukejip

A local specialty from the Daegu region, made with freshly slaughtered raw beef cut into thick slices on the same day. It has an excellent chewy and springy texture and is usually dipped in a special sauce made with minced garlic and sesame oil.

A dish where the surface of fresh beef is quickly seared over high heat, leaving the inside rare. Enjoy the tender and moist texture with a subtle smoky aroma.

Raw beef thinly and broadly sliced like sashimi. You can experience its melt-in-your-mouth tenderness and the pure, savory taste of the beef, enjoyed with sesame oil and salt or cho-gochujang (spicy red pepper paste).

A Korean-style tartare made by seasoning thinly sliced raw beef with soy sauce, sugar, and sesame oil. It is delicious when mixed with shredded pear and a raw egg yolk, offering a sweet, nutty, and smooth flavor.

A jeon (pancake) dish made by coating thinly sliced beef with flour and egg batter, then pan-frying it. It is characterized by its nutty and savory flavor and is especially delicious when eaten warm.

Shrimp coated in batter and deep-fried until crispy. You can enjoy the contrast between the crispy exterior and the plump, tender shrimp inside.

A dish made with rice seasoned with vinegar, topped with various ingredients. It is often enjoyed as a meal replacement or a hearty snack.

A Korean-style pancake made by grinding potatoes and pan-frying them until golden brown. It is crispy on the outside, chewy on the inside, and has a pleasant, nutty potato flavor.

A Japanese-style fermented dish made with finely chopped raw octopus or octopus marinated in a wasabi-flavored sauce. Its chewy texture and the pungent, spicy kick make it a popular choice for an alcoholic beverage accompaniment.

Steamed monkfish liver, known as 'foie gras of the sea'. It is very soft, creamy, and rich in nutty flavor without any fishy taste.