Ingredients
- 250g porterhouse steak
- 1 Korean pear
- 1 tablespoon sugar
- 2 cups of cold water
- 2 garlic cloves, minced
- 1 green onion, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon of honey
- 2 tablespoons Lee Kum Kee Pure Sesame Oil
- a pinch of ground white pepper
- 1 tablespoon toasted sesame seeds
- 1 egg yolk per person
- Small handful of perilla leaves
- Small packet of salted nori sheets
Method
- Before you begin preparing the dish, freeze the beef for 1 to 2 hours so that it is easier to slice.
- Make the sauce: combine garlic, green onion, soy sauce, honey, ground white pepper, sesame oil, and sesame seeds in a bowl.
- Prepare the pear: mix 2 cups of cold water and 1 tablespoon sugar in a bowl. Peel the pear and cut it into matchsticks. Soak them in the sugar water for about 10 minutes. Drain the pear sticks and dry with paper towel.
- Make the yukhoe: take the beef out from the freezer and rinse it in cold running water. Pat dry with paper towels. Cut the beef into short matchsticks and then mix with the sauce.
- Assemble: place the yukhoe on a plate or shallow bowl. Make a shallow hole in the top of the yukhoe, and then put the egg yolk here. Add pear sticks, perilla leaves and nori sheets to the plate or bowl.
- Enjoy by putting a spoonful of yukhoe in the centre of a perilla leaf or sheet of nori, add a pear stick and eat in one mouthful.
Product used in recipe
- LEE KUM KEE - LKK SESAME OIL 207ML
