Neobiani

About the dish

Neobiani is the most representative of grilled beef dishes — seemingly named for being sliced broad and flat — and refers to today's bulgogi. Its forerunner, maekjeok, showcased the development of ancient Korean cookery; after Buddhism's influence in Goryeo dulled slaughtering and cooking skills, Mongol rule revived maekjeok, leading to seolyajeok and on to neobiani. Sirloin or tenderloin cut a little thick and lightly scored grills best.

Key ingredient

Beef (sogogi) — rich in quality protein and essential amino acids that build muscle and stamina; high in iron and zinc to support healthy iron levels and strengthen immunity; plenty of B vitamins to relieve fatigue. In season year-round; mainly from Hoengseong and Hongcheon.

Ingredients

Beef (sirloin or tenderloin) 500g · Marinade: soy sauce 4 tbsp, pear juice 4 tbsp, sugar 2 tbsp, minced scallion 3 tbsp, minced garlic 1½ tbsp, sesame-salt 1½ tbsp, sesame oil 1½ tbsp, pine-nut powder 1 tsp, pepper

Simple recipe

1. Slice tender sirloin or tenderloin 0.5cm thick, then score crosswise to tenderize.
2. Make the marinade and work it into the meat in layers so it soaks in.
3. Marinate ~30 minutes, then grill both sides evenly on a hot grill — best done quickly over fairly high heat.
4. Plate and sprinkle with pine-nut powder.

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