If you're really in the mood for beef, turn to bone-in ribeye steaks, since the back ribs are cut off the ribeye subprimal. The butcher can carve up a ribeye roast that's bone-in or boneless.

which makes it easier to hand-slice. Depending on your freezer, the beef will need 15-30 minutes. Use that time to steam the rice to serve with the yukhoe. Choose a boneless piece of beef with ...