Yukhoe bibimbap

Method

1. 1 Choose very fresh beef tenderloin, remove all tendons and fat, and keep it refrigerated continuously until serving.
2. 2 Cut the meat into 3 mm strips using a very sharp knife; do not use a food processor so that the meat fibers remain visible.
3. 3 Mix the meat with sesame oil, soy sauce, and garlic, then refrigerate for 15 minutes.
4. 4 Since the beef is served raw, all utensils and bowls must be cold; this is a safety requirement for the dish.
5. 5 Arrange the rice in a bowl, then place the fresh beef in the middle along with shredded pear, blanched bean sprouts, and carrots.
6. 6 Place the egg yolk on top of the meat, then sprinkle with sesame seeds and seaweed, and serve the gochujang separately for you to mix yourself.