Yukhoe Gimbap
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Yukhoe Gimbap
''Yukhoe'' () is a raw meat dish in Korean cuisine. It is most commonly made of beef but it can come in various kinds and cuts of meat. ''Yukhoe'' literally means 'sliced and raw (meat or fish)' (''hoe'', ) 'meat' (''yuk'', ). Therefore, in the strictest context, the term designates any dish of raw meat cut up for consumption without the marinade but, colloquially, ''yukhoe'' means a dish of marinated raw beef slices. Though relatively rare to find these days, ''yukhoe'' can come in all kinds of meat. Yukhoe made of other meats will specify the source of the meat, for instance, a ''kkwong-yukhoe'' is made of pheasant, and a ''mal-yukhoe'' is made of horse meat. ''Yukhoe'' is most commonly made of lean cuts such as an eye of round, but more tender cuts of a beef can also be used. The beef is cut into thin strips while the fat is removed. It is then seasoned with salt, sugar, sesame oil, pepper, and garlic.
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Korean Cuisine
Korean cuisine is the set of foods and culinary styles which are associated with Korean culture. This cuisine has evolved through centuries of social and political change. Originating from ancient Prehistoric Korea, agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes () that accompany steaming, steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, (fermented bean paste), Korean soy sauce, soy sauce, salt, garlic, ginger, (chili pepper, pepper flakes), (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become nat ...
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Chili Pepper
Chili peppers, also spelled chile or chilli ( ), are varieties of fruit#Berries, berry-fruit plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. They are used as a spice to add pungency (spicy heat) in many cuisines. Capsaicin and the related Capsaicin#Capsaicinoids, capsaicinoids give chili peppers their intensity when ingested or topical application, applied topically. Chili peppers exhibit a range of heat and flavors. This diversity is the reason behind the availability of different types of chili powder, each offering its own taste and heat level. Chili peppers originated in Central or South America and were first cultivated in Mexico. European explorers brought chili peppers back to the Old World in the late 16th century as part of the Columbian Exchange, which led to the cultivation of List of Capsicum cultivars, multiple varieties across the world for food and traditional medicine. Five ''Capsicum'' sp ...
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Capreolus Pygargus
The Siberian roe deer, eastern roe deer, or Asian roe deer (''Capreolus pygargus''), is a species of roe deer found in northeastern Asia. In addition to Siberia and Mongolia, it is found in Kazakhstan, the Tian Shan Mountains of Kyrgyzstan, eastern Tibet, the Korean Peninsula and forested regions of northern China. Its specific name ', literally "white-rumped", is shared by the pygarg, an antelope known in antiquity. The name was chosen by the German biologist Peter Simon Pallas in the late 18th century. The Siberian roe deer has long antlers. Taxonomy The Siberian roe deer was once considered to be the same species as the European roe deer (''Capreolus capreolus''), but it is now considered to be a separate species. The two subspecies of the Siberian roe deer are ''C. p. pygargus'' and ''C. p. tianschanicus'' (the latter is named for the Tian Shan mountains). Description The Siberian roe deer is a medium-sized metacarpalian deer, with a long neck and large ears. It is typi ...
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