Hana Chung, the author of this recipe, has worked with a number of St. Louis restaurants including Byrd & Barrel and Juniper. Recently, Hana started a culinary project with her husband (Taylor Hamilton of Union Loafers) called Side Dish STL that explores the intersection between Hana's eastern-influenced and Taylor's western-influenced culinary backgrounds.

Serving: 1

Ingredients

• 1lb. Lean beef 
• 1 Tbsp soy sauce
• 2 Tbsp sugar
• 1/2 Tbsp Korean chili flakes
• 1 Tbsp scallion, chopped
• 1 Tbsp garlic, minced
• 1 Tbsp sesame seeds
• 1 tsp salt
• 1/4 tsp pepper
• Splash of fish cause
• Splash of rice wine vinegar 

 Steps:

1. Place beef in freezer for 1 hour. Remove and slice into thin strips
2. Mix beef and seasoning ingredients in a medium size bowl. 
3. Serve beef arranged over pears. Garnish with chopped scallions and pine nuts. 

Notes:

This dish is traditionally served with a raw quail egg over the beef. Make sure that you get high-quality beef supplied by a trusted butcher!