-
1
Place the trimmed beef on a flat tray and transfer to the freezer for 30 minutes, so the flesh firms enough that the blade meets resistance and each slice is clean rather than dragged — the beef should feel dense and unyielding to a firm press but not frozen solid. This is a matter of precision, not safety: a half-frozen block gives you the control the knife needs to produce threads of even thickness.
-
2
Remove the beef from the freezer and, working with the grain, slice into strips approximately 5 cm in length. Turn the strips and cut across the grain into julienne threads of 3 mm width, so the blade severs the muscle fibres rather than following them, which is what produces the springy, yielding chew that defines yukhoe — cutting along the grain would leave the threads stringy and resistant. The finished threads should hold their shape and spring back slightly when pressed. This is where the dish lives or dies: the direction of the cut cannot be corrected once the beef is dressed.
-
3
Combine the ganjang, grated garlic, and sugar in a bowl and stir until the sugar dissolves, so the seasoning is uniform and no undissolved sugar sits against the raw beef and draws out moisture unevenly. Add the julienned beef and julienned pear and turn to coat; the dressing should barely film the threads — taste and confirm the raw beef flavour remains forward, with seasoning present only in the background.
-
4
Add the sesame oil last and turn once more, so the oil forms a light, protective sheen over the threads that slows the surface from dulling before the dish reaches the table. The colour of the beef should be bright red; any greyish or purplish cast indicates oxidation and the dish must be served at once.
-
5
Divide immediately among four chilled plates, mounding the beef neatly, and settle one raw egg yolk into a small hollow at the crown of each mound. Scatter toasted sesame seeds and pine nuts over the surface. Serve without delay — 30 minutes at room temperature visibly degrades both colour and texture.