This recipe for Yukhoe (Soy-Marinated Raw Beef) was reprinted from Koreatown: A Cookbook. Copyright © 2016 by Deuki Hong and Matt Rodbard. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
- FOR THE BEEF
- 1 pound chuck flap or rib eye (sliced thin)
- ½ cup peeled, cored and thinly sliced Asian pear
- ½ cup thinly sliced Persian cucumbers
- 1 tablespoon pine nuts
- 1 egg yolk
- salt and pepper to taste
- FOR THE MARINADE
- 2 tablespoon soy sauce
- 2 tablespoon granulated sugar
- 1 tablespoon finely minced white onion
- 1 clove garlic (peeled and finely minced)
- 1 teaspoon freshly cracked black pepper
- 2 teaspoon sesame seeds
- 1 tablespoon sesame oil
Slice the meat into batons about ¼ inch wide. Reserve in a bowl.
Place the meat in a freezer, along with an empty serving bowl, and chill until the meat is firm and just beginning to freeze, about 20 minutes. The thinner you slice the meat, the quicker it will freeze.
While the meat is freezing, make the marinade by combining all the ingredients in a bowl.
Remove the meat from the freezer right before you are going to serve and toss it in the marinade. The meat should still remain very cold, so do not over-toss.
Place the meat in the center of the chilled serving bowl. Garnish with the Asian pear, cucumbers, pine nuts and egg yolk. Season with salt and pepper and serve immediately, mixing the yolk into the meat at the table.