1. Put the very fresh, raw-grade beef round in the freezer for 15 minutes, then cut it with a sharp knife into thin matchstick strips and blot off any blood with kitchen paper.
2. Mix the soy sauce, sesame oil, sugar, grated garlic and pepper, and toss lightly with the beef just before serving.
3. Peel the nashi pear, cut it into thin matchsticks and arrange in a small nest on each plate.
4. Pile the seasoned beef on top of the pear, make a small hollow in the middle and carefully place a raw egg yolk in each.
5. Sprinkle with roughly chopped pine nuts and sesame seeds.
6. Serve immediately, cold; mix the yolk with the beef and pear before eating.
Tip: Yukhoe is Korean tartare: the juicy pear brings freshness and sweetness to the seasoned beef. Only use meat cut the same day by a trusted butcher and intended to be eaten raw, and very fresh eggs. Any crisp, juicy pear can replace the nashi.
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