Preparation

• Freeze the beef for 1 to 2 hours, until firm and very cold.
  300 g lean sashimi-grade beef (tenderloin, rump steak, or round)
• Rinse the beef under cold water, then pat it completely dry.
• Slice the beef thinly, then cut it into matchsticks.
• In a bowl, combine the soy sauce, sesame oil, sugar (or honey), garlic, green onion, sesame seeds, and black pepper.
  2 tablespoons Japanese soy sauce (such as Kikkoman), 1 tablespoon sesame oil, 1 tablespoon sugar, 2 cloves garlic, 2 stalks green onion, 1 tablespoon sesame seeds, 1 pinch black pepper
  
• Stir in the gochujang if you want a spicier version.
  1 teaspoon gochujang
• Add the beef to the seasoning mixture.
• Gently toss with chopsticks, without using your hands, so the meat keeps its color.
  
• Cut the pear into a fine julienne.
  0,5 Asian pear (nashi)
  
• Divide the hot rice between two bowls.
  400 g cooked Japanese rice
  
• Top the rice with the seasoned beef.
• Add the julienned pear.
  
• Make a small well in the center and place an egg yolk inside.
  2 egg yolks
  
• Finish with sesame seeds and green onion, and serve immediately with kimchi, if desired.
  sesame seeds, green onion, kimchi
  
• Mix just before eating: the egg yolk coats the beef and rice.