Raw, Part II

There was meant to be a Conversation with the Stoic Man here, as he pointed out this dish to me. Alas, my transitioning from one computer to the other has destroyed all record of said conversation. Maybe it didn't happen at all! Hm...

Wherever I got this idea from, it's a great one. Raw meat is the best. When getting the meat, ask the butcher (or the meat person in your supermarket) for the kind that you would use for steak tartare. By the way: I have never had the original Korean dish. I can't tell if this is close to how it's supposed to be. I only know it's tasty.

Yukhoe

200g beef. I had it cut right in the store, but the pieces need to be slightly more delicate than in the picture above. Think half a centimeter.
1 nashi (Asian pear), cut into matchstick-like pieces
pine nuts
1 quail egg. Not pictured, as I couldn't find any at my local Migros. I love raw eggs, so I'm sure it's delicious.

For the marinade:
3 tbsp soy sauce
1 tbsp sugar
2 tbsp of sesame oil
1 clove of garlic, finely minced
1 green onion, finely diced
1/2 tsp of toasted sesame seeds

Combine the ingredients of the marinade. Put the meat in the marinade. If you have to cut the meat yourself, it helps if you put it in the freezer beforehand, to give it stability. Cut up the nashi and arrange on a plate. Place the meat on top of the nashi structure, decorate with the pine nuts. If you want to add the egg on top of your meat, make an indentation for it on top with a spoon. 

Hmmmm, raw. Rawrrrr!