This is a bowl of rice topped with seasonal namul (salad) and fresh yukhoe (chopped raw beef) and served with seasoning. Lean fresh rump or eye of round is the preferred cut for this dish.
Ingredients (serve 4)
4 cups cooked rice (2 lb, 920g), 6 oz (180g) beef (sirloin, loin), ½ Korean pear, 4 garlic cloves, 4 egg yolks, 2 oz (60g) seasoned spinach, 2 oz (60g) seasoned mung bean jelly, 2 oz (60g) seasoned pyogo (shiitake) mushrooms
– Marinade for beef ½ teaspoon salt, 1 teaspoon sugar, 1 teaspoon minced green onion, ⅓ teaspoon minced garlic, ½ teaspoon toasted sesame seed, crushed, 1 tablespoon sesame oil
– Seasoning 2 tablespoons soy sauce (or gochu-jang), 1 teaspoon gochut-garu (red chili pepper powder), 1 teaspoon minced green onion, ⅓ teaspoon minced garlic, 1 tablespoon sesame oil, 1 teaspoon toasted sesame seeds, crushed
1. Remove any fats and tendon from the beef. Cut into thin julienne.
2. In a small bowl, combine all the ingredients of marinade for beef and add the beef and mix well. In a small bowl, combine all the ingredients of seasoning and mix well.
3. Wash and peel the Korean pear. Cut the pear into thin julienne and keep in sugar water. Slice the garlic cloves.
4. Prepare seasoned vegetables.
1. Place a scoop of cooked rice in the individual bowl and arrange the seasoned vegetables in clusters side by side in harmonious contrast colors over the rice.
2. Place the julienned pear and sliced garlic on the vegetables. Place the marinated beef on the center over the pear and garlic. Place egg yolk on top.
3. Serve with the seasoning.