Korean yukhoe at Seoul’s Gwangjang Market — why it’s become a quiet favorite among Japanese travelers

Korean yukhoe at Seoul's Gwangjang Market — why it's become a quiet favorite among Japanese travelers

Noticed an interesting trend on Japanese travel YouTube and Instagram lately: Gwangjang Market’s yukhoe (Korean raw beef tartare) keeps showing up as a must-eat dish for Japanese visitors to Seoul.

It’s a curious cultural crossover. Japan obviously has its own refined raw-meat tradition — gyusashi, basashi, sashimi — but Korean yukhoe seems to occupy a different space: bolder seasoning (sesame oil, garlic, pear juice, egg yolk), eaten on plastic stools in a 120-year-old market rather than at a counter.

Has anyone here tried both? Curious how Japanese food culture perceives the Korean version — complementary, or completely different category?

submitted by /u/KOREA_KFACDS
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