📝 About This Recipe
Neobiani is a regal classic from the Joseon Dynasty's royal court, predating the modern popularity of Bulgogi. Unlike its thinner counterpart, Neobiani features broad, hand-tenderized slices of prime beef marinated in a sophisticated blend of soy, pear, and aromatics. Each bite offers a perfect balance of smoky char and succulent sweetness, representing the pinnacle of Korean 'Gui' or grilling culture.
🥗 Ingredients
Main Ingredients
- 600 grams Beef Ribeye or Top Sirloin (cut into 0.5cm thick broad slices)
- 1/2 piece Korean Pear (grated and squeezed for juice)
- 2 tablespoons Rice Wine (Mirin) (to tenderize and remove gamey scent)
The Marinade
- 4 tablespoons Soy Sauce (Jin-ganjang preferred)
- 2 tablespoons Brown Sugar (packed)
- 1 tablespoon Honey (for a glossy finish)
- 2 tablespoons Garlic (finely minced)
- 3 stalks Green Onions (white parts only, finely minced)
- 2 tablespoons Toasted Sesame Oil (high quality)
- 1 tablespoon Toasted Sesame Seeds (crushed slightly)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Ginger Juice (freshly squeezed)
Garnish
- 1 tablespoon Pine Nuts (finely chopped into a powder)
- 1 stalk Green Onions (green part, thinly sliced for color)
👨🍳 Instructions
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1
Prepare the beef by slicing it across the grain into broad rectangular pieces, approximately 5cm wide and 7cm long, with a thickness of 0.5cm.
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2
Using the back of a chef's knife or a meat mallet, lightly pound the beef slices in a criss-cross pattern. This breaks down the fibers for a melt-in-your-mouth texture.
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3
In a small bowl, combine the grated Korean pear juice and rice wine. Brush this mixture over the beef slices and let them sit for 15 minutes as a pre-tenderizing stage.
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4
In a large mixing bowl, whisk together the soy sauce, brown sugar, honey, minced garlic, minced white onions, sesame oil, crushed sesame seeds, black pepper, and ginger juice until the sugar is dissolved.
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5
Add the beef slices to the marinade one by one, ensuring each piece is thoroughly coated. Do not just dump them in; layering ensures even flavor distribution.
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6
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, though 2 hours is ideal for the flavors to penetrate the thick-cut meat.
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7
Heat a heavy-cast iron grill pan or a charcoal grill over medium-high heat. Lightly brush the surface with a neutral oil.
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8
Place the beef slices on the grill in a single layer, making sure not to overcrowd the pan. You should hear a vibrant sizzle immediately.
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9
Grill for about 2-3 minutes on the first side until deep brown caramelized grill marks appear and the edges start to slightly crisp.
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10
Flip the beef and grill for another 1-2 minutes. Because of the sugar and honey, watch closely to prevent burning; a little char is authentic, but too much will be bitter.
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11
Remove the beef from the heat and let it rest on a warm plate for 2 minutes to allow the juices to redistribute.
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12
Transfer to a serving platter, slightly overlapping the slices for a traditional presentation.
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13
Sprinkle the finely chopped pine nut powder over the center of the beef and finish with a scattering of green onion curls.
💡 Chef's Tips
For the most authentic flavor, use a charcoal grill to impart a smoky 'bul-mat' (fire taste). If Korean pears are unavailable, you can substitute with Bosc pear or even grated kiwi, but use kiwi sparingly as it is a very powerful tenderizer. Do not skip the pounding step; Neobiani is defined by its tender, hammered texture compared to the chewy texture of some Bulgogi. Always wipe your grill pan between batches to prevent the sugar from the previous batch's marinade from burning and sticking to the new meat.
🍽️ Serving Suggestions
Serve with a bowl of warm, fluffy short-grain white rice to soak up the juices. Pair with 'Ssam' (lettuce wraps) and a dollop of Ssamjang for a fresh, crunchy contrast. Accompany with a side of lightly seasoned scallion salad (Pajori) to cut through the richness of the beef. A chilled glass of Korean barley tea (Boricha) or a light lager balances the savory-sweet profile perfectly.