Yuk Hwae
Recipe from Miss Korea
Servings: 4 
Ingredients:
500g chopped steak – topside or sirloin (chilled)
3 tbsp sesame oil
50g finely chopped spring onion
1/2 tsp sugar
pinch of black pepper
10g sesame seeds
1/2 tsp of dashida – typically available from Asian supermarkets
4 raw egg yolks
2 Chinese (or Asian) pears
half a cucumber to garnish
Method:
- Chop the steak finely or mince
- Mix sesame oil, sugar, black pepper & dashida*. Add chopped spring onion & sesame seeds to mixture
- Combine the mixture with steak
- Leave to chill in a fridge for at least two hours
- Take the Chinese pears**, peel & core. Julienne or finely slice the pears
- Chop the cucumber into thin slices
- Take the steak and spice mixture & place on top of a julienne of pear
- Decorate with the cucumber
- Make a well in the beef & add an egg yolk
* If dashida is unavailable, then try using just a few drops of Worcester Sauce. Be aware that dashida contains MSG.
** Chinese (or Asian) pears are preferable, in this recipe, to western pears more commonly available in parts of the UK. The Chinese pear has a more crunchy texture, and is therefore easier to julienne (cut into matchstick sized pieces). If using a western variety of pear ensure that it is not too soft. Slice the pear rather than julienning it.
