I'm often asked why I started blogging. The answer is that I wanted to remember. I've been privileged over the years to sample great food from all over the world. But there's only so much that the mind can store and that's why I started taking photos and writing inelegant prose.
And it's just as well I do blog, as a few short months after being introduced to yook hwei (육회) by Catty, I nearly forgot all about it. It's a bit crap when you have to refer to your own blog archives to remember to order such a magnificent dish! Anyway, I reacquainted myself with the Korean version of steak tatare at Koba recently.
Before it's mixed at the table, this dish looks pretty scary with a raw egg perched on top of raw beef and nashi pear (bae 배). Once mixed though, the contrast between the textures of the beef and the crunchy pear combined with the sesame oil marinade is amazing. Here's a link to a recipe if you fancy making it at home.