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.
- 1 pound tender beef (Your favorite cut)
- 1 Bae (Nashi or Asian) pear
- 4 egg yolk
- 3 tablespoon pine nuts
- 3 green or spring onion
- 1 cup water
- 1 tablespoon salt
- 4 tablespoon soy sauce
- 2 tablespoon sugar
- 5 cloves fresh garlic
- 2 1/2 teaspoon toasted sesame seeds
- 2 tablespoon sesame oil
- 1/2 teaspoon freshly-ground black pepper
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.
- 2Green 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.
- 3Pine Nuts
Fine chop the pine nuts.
- 4Bae (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.
- 5Garlic cloves
Mince or press the garlic.
- 6Final 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.
- 7Place slices of pear on each serving plate next to the beef.
Serve with white rice and ban chan.
- 8Food Safety Warning: Consumption of raw or undercooked meat, poultry, and/or seafood may substantially increase the risk of foodborne illness.
Member recipes are not tested by the CHOW food team.
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