Yuk Hoe (Seasoned Raw Beef)

Yuk Hoe may have originally been served in the Joseon Royal Court using ox or horse meat instead of beef.

Servings: 4

Ingredients

1

pound

tender beef (Your favorite cut)

1

each

Bae (Nashi or Asian) pear

4

each

egg yolk

3

tablespoons

pine nuts

3

each

green or spring onion

Pear Wash

1

cup

water

1

tablespoon

salt

Seasoning Mixture

2

tablespoons

soy sauce

2

teaspoons

rice wine

2

teaspoons

sugar

5

cloves

fresh garlic

2 1/2

teaspoons

toasted sesame seeds

1

tablespoon

sesame oil

1/2

teaspoon

freshly-ground black pepper

Procedure

Preparation

Beef

Partially freeze the beef to aid in cutting.

Slice the beef in roughly 1/8 inch thick slices.

Cut each slice into about 1/8 inch thick by 1 1/2 inch long strips.

Green Onion

Trim root and rinse in cold water.

Cut green stalks from the onions and sliver from top to bottom.

Fine chop the white portion.

Pine Nuts

Fine chop the pine nuts.

Bae (Nashi) Pear

Peel and quarter the pear from top to bottom, removing the seed core.

Slice very thin, rinse in the pear wash, and drain.

Garlic cloves

Mince or press the garlic.

Final Mix

Mix seasoning ingredients together in a bowl.

Add beef and green onion and mix well.

Divide into 4 portions and place in a mound on serving plates.

Make a small depression in the center of each beef mound and place one egg yolk.

Place slices of pear on each serving plate next to the beef.

Serve with white rice and ban chan.

Tips

Food Safety Warning: Consumption of raw or undercooked meat, poultry, and/or seafood may substantially increase the risk of foodborne illness.