worchestershire sauce replacement
Go Korean with it.
Yuk Hoe (Seasoned Raw Beef)
Yuk Hoe may have originally been served in the Joseon Royal Court using ox or horse meat instead of beef.
1 pound tender beef (Your favorite cut)
1 each Bae (Nashi or Asian) pear
4 each egg yolk
3 tablespoons pine nuts
3 each green or spring onion
1 cup water
1 tablespoon salt
2 tablespoons soy sauce
2 teaspoons rice wine
2 teaspoons sugar
5 cloves fresh garlic
2 1/2 teaspoonstoasted sesame seeds
1 tablespoon sesame oil
1/2 teaspoon freshly-ground black pepper
Partially freeze the beef to aid in cutting.
Slice the beef in roughly 1/8 inch thick slices.
Cut each slice into about 1/8 inch thick by 1 1/2 inch long strips.
Trim root and rinse in cold water.
Cut green stalks from the onions and sliver from top to bottom.
Fine chop the white portion.
Fine chop the pine nuts.
Bae (Nashi) Pear
Peel and quarter the pear from top to bottom, removing the seed core.
Slice very thin, rinse in the pear wash, and drain.
Mince or press the garlic.
Mix seasoning ingredients together in a bowl.
Add beef and green onion and mix well.
Divide into 4 portions and place in a mound on serving plates.
Make a small depression in the center of each beef mound and place one egg yolk.
Place slices of pear on each serving plate next to the beef.
Serve with white rice and ban chan.
Make a syrup of brown sugar and water over low heat, stir in a little vinegar, garlic and soy sauce to taste, add a pinch of salt. Adjust for individual taste preference(s) and enjoy. You could ad a little anchovie paste if you like but it wouldn't be a requirement. Filter it through a piece of cheese cloth or at least a fine wire strainer before serving.