Korean Raw Beef Salad with Asian Pear and Pine Nuts

What you need

• 400 g (14 oz) beef top round, very fresh, trimmed of all fat and sinew
• 1 Asian pear, large
• 3 tbsp soy sauce, regular, not light
• 2 tbsp toasted sesame oil
• 1 tbsp sugar
• 2 cloves garlic, finely minced
• 2 scallions, finely chopped
• 1 tbsp sesame seeds
• 2 tbsp pine nuts
• 4 large egg yolks
• 1 pinch black pepper, freshly ground

Method

Restated from the original video

1. 1

   Peel the pear and cut it into thin matchsticks about 5 cm (2 in) long. Keep them in a bowl of cold water until serving.

2. 2

   Toast the pine nuts in a dry pan over medium heat until golden, 2-3 min, then tip onto a plate. Toast the sesame seeds the same way.

3. 3

   Put the beef in the freezer for 20-30 min, until firm but not frozen through.

4. 4

   Slice the beef as thin as you can across the grain, then stack the slices and cut them into matchsticks about 3 mm wide.

5. 5

   In a bowl, stir the soy sauce, sesame oil, sugar, garlic, scallions and pepper until the sugar dissolves.

6. 6

   Add the beef and toss with your hands for 1 min, until every strip is coated. Chill until serving, no longer than 30 min.

7. 7

   Drain the pear, pat it dry and arrange it in a bed on each plate.

8. 8

   Pile the beef on the pear. Press a small dip into the top of each pile and set a yolk in it.

9. 9

   Finish with the toasted seeds and nuts and serve at once. Break the yolk and mix it into the beef at the table.

10. 10

    The beef and yolks are served raw. Buy the beef from a trusted butcher, keep it cold, and use pasteurized eggs. Skip this dish for anyone young, elderly, pregnant or immunocompromised.

Imported from gourmettraveller.com.au. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.