Yukhoe

Ingredients · 4 servings

• 400 gBeef, very fresh and trimmed
• 300 gKorean pear, peeled and cut into fine matchsticks
• 4Egg yolk, separated (to serve)
• 1 ½ tbspSesame oil
• 1 tbspSoy sauce
• 2 tspSugar
• 2 cloveGarlic, grated
• 1 tbspPine nut (to serve)
• ½ tspSalt
• ½ tspBlack pepper, freshly ground

Equipment

refrigerator, chilled bowl, sharp knife, cutting board, whisk, grater, measuring spoon, small bowl, plate, spoon

Instructions

1. 1
   Gather Equipment

   Gather the beef, pear, yolk, seasonings, a chilled bowl, sharp knife, cutting board, whisk, grater, measuring spoons, and plates. · 5 min

   What to look for: All ingredients are measured and the serving plates are ready.

2. 2
   Chill Beef

   Chill the beef and bowl in the refrigerator at 4°C / 39°F while you prepare the pear, keeping the meat covered and very cold. · 10 min

   When it is done: No cooking is used; the beef must stay below 4°C / 39°F until serving.

3. 3
   Cut Pear

   Peel the Korean pear, cut it into fine matchsticks, and divide the strands among 4 cold plates to make a crisp bed for the beef. · 5 min

   What to look for: The pear is pale, juicy, and cut into thin even strands.

4. 4
   Mix Dressing

   Whisk soy sauce, sesame oil, sugar, grated garlic, salt, and black pepper until the sugar dissolves and the dressing looks glossy. · 3 min

   What to look for: The dressing is shiny with no visible sugar crystals.

5. 5
   Season Beef

   Slice the beef across the grain into thin strips, then toss it gently with the dressing until every piece is lightly coated. · 5 min

   When it is done: Serve raw only when the beef was sourced for raw service and kept below 4°C / 39°F.

6. 6
   Serve Yukhoe

   Mound the seasoned beef over the pear, crown each portion with 1 egg yolk, scatter pine nuts, and serve immediately while cold. · 2 min

   What to look for: Each serving has glossy beef, a whole yolk, crisp pear, and pine nuts on top.