At this rather ritzy Korean BBQ joint specializing in high-quality cuts of cow -- it's in the logo and name, after all -- the best-known cut might be the buttery rib-eye. But it's the yukhwe — Korean beef tartare, essentially — that should pique your interest. Your reaction to this deconstructed bibimbap, made with raw steak, probably hinges on your feelings about uncooked meat. Rest assured, though, Oo-Kook takes pride in its cold beef, improving it with a drizzle of sesame oil and a sprinkle of crushed black sesame seeds. After you order, a thin metal bowl of beef and rice arrives, along with a rainbow-colored plate stacked with little piles of chilled marinated vegetables and a raw egg. Will you miss the rice-crisping factor of a sizzling stone bowl, like at rice bowl specialist Jeon Ju? Maybe, but just like skydiving, yukhwe bibimbap is something to try at least once in your life.