Yuk Hoe may have originally been served in the Joseon Royal Court using ox or horse meat instead of beef.
- Yields: 4 servings
- Difficulty: Medium
- Total: 20 minutes
- Active: 20 minutes
- 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
- 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.
- Food Safety Warning: Consumption of raw or undercooked meat, poultry, and/or seafood may substantially increase the risk of foodborne illness.