Yukhoe

Method

1. Wrap 130 g of trimmed beef eye of round tightly in cling film and put it in the freezer for 25 minutes, until the surface is firm but the centre still gives. This is what lets you cut clean strips. Chill the serving plate and mixing bowl at the same time.
2. Peel 100 g of Korean pear and cut it into fine matchsticks about 3 mm thick. Drop them into a bowl of cold water for 5 minutes to keep them white and crisp, then drain and pat thoroughly dry on kitchen paper — wet pear will loosen the dressing.
3. Unwrap the beef and, with the sharpest knife you have, slice it against the grain into sheets 3 mm thick, then stack the sheets and cut them into matchsticks the same width. Work quickly and keep the cut beef in the chilled bowl in the fridge.