Preheat oven to 375 degrees F (190 degrees C).

In a small bowl, whisk together the egg yolks, Korean chile paste, and salt.

Rub the marinade mixture onto the venison loin, ensuring it is fully coated.

Place the marinated venison in the refrigerator and let it marinate for 2 hours.

Remove venison from the refrigerator.

In a separate bowl, combine the bread crumbs, sesame seeds, ginger powder, sugar, Korean chile powder, white pepper, and nori seaweed to create the spice crumb mixture.

Coat the marinated venison with the spice crumb mixture, pressing gently to adhere.

Heat olive oil in a pan over medium-high heat.

Sear the presentation side of the venison until golden brown, approximately 2-3 minutes.

Flip the venison and transfer the pan to the preheated oven.

Bake for 10 minutes, or until the venison reaches your desired level of doneness.

Remove the venison from the oven and let it rest for a few minutes before slicing.

Slice the venison against the grain and serve immediately.