Instructions: * Note: Seethe "Korean Barbecue Sauce" recipe which is included in this collection.

Slice the beef across the grain into 1/8-inch thick slices. Cut the slices into julienne strips. Using a cleaver, chop the meat coarsely. Mix the meat with the remaining ingredients, except the egg yolk. Mound onto a plate and chill very well.

Serve with the egg yolk garnish sitting in its shell on top of the mound.

Comments: The first time I tasted this dish I was in the Woo Lae Oak Restaurant in Los Angeles. It was served ice cold, almost with ice flakes in the meat, and I was terribly impressed. Remember to keep the meat very cold.

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