Korean Beef Tartare

Instructions

1. Prepare the beef
   Partially freeze the beef tenderloin for about 2 hours until firm but not completely frozen. This makes it easier to slice. Using a very sharp knife, slice the beef against the grain into very thin strips, then chop into small cubes. Keep refrigerated until ready to serve.
2. Make the marinade
   In a small bowl, whisk together the soy sauce, sesame oil, sugar, minced garlic, and black pepper until the sugar is dissolved. Set aside to allow flavors to combine.
3. Prepare the garnishes
   Peel and julienne the Asian pear into thin matchsticks. Finely chop the green onions. Toast the pine nuts and sesame seeds in a dry pan until fragrant and lightly golden, about 2-3 minutes, being careful not to burn them.
4. Mix the beef
   Just before serving, combine the chilled beef with the marinade in a bowl, gently mixing with your hands or chopsticks until the beef is evenly coated. Let it marinate for 2-3 minutes.
5. Plate the dish
   Divide the seasoned beef among four plates, forming it into a neat mound. Arrange the julienned Asian pear on top or around the beef. Sprinkle with toasted pine nuts and sesame seeds.
6. Add the finishing touches
   If using, carefully place a fresh egg yolk in a small indent on top of each beef mound. Sprinkle with green onions and optional gochugaru for a bit of heat.