(Getty Images)
(Getty Images)

Raw meat might not be everyone‘s cup of tea -- even some Koreans hesitate at the thought! Officially dubbed saengyukhoe by the National Institute of Korean Language, this dish is far better known by its colloquial name, yuksashimi.

The vibrant red of the beef is undeniably eye-catching, but don’t let the bold hue scare you off. Beneath that striking exterior lies a texture so tender it practically melts in your mouth. With a few chews, you might even notice a whisper of natural sweetness sneaking through.

Served thinly sliced and just shy of frozen, yuksashimi is all about timing. Eat it fast, before it starts to thaw.

The real star, though, is the dipping sauce: a mix of chili paste and sesame oil that packs a flavorful punch. Bonus points if you pair it with a shot of soju for the ultimate Korean experience.

(raw meat, Korean beef tartare, raw marinated beef, Korean-style raw beef dish, seasoned yukhoe with egg yolk)