Korean-style tuna tartare

This dish has nothing to do with White-cut Chicken, but it uses the exact same dressing, so I’ve followed one with the other. The dish is a take on a Korean salad of raw beef with a sesame-oil dressing, raw egg yolk, Chinese cabbage and a combination of sesame seeds and pinenuts. The beef is almost frozen, and the crisp texture is offset by the silkiness of the egg yolk and the creaminess of the pinenuts. This dish is so good that in the old days Greg Frazer, Barry