Grandma Soonie's K-FOOD: Neobiani
Public cooking tutorial for grilled wide-sliced marinated beef; some garnishes differ from the simplified home recipe.
Official cooking video · Grandma Soonie's K-FOOD · YOUTUBENeobiani: Traditional Korean Marinated Wide-Sliced Beef (2 Servings)
Traditional neobiani uses broad, lightly scored sirloin slices marinated with soy sauce and pear juice, then grilled flat. It differs from shredded bulgogi or ground-meat tteokgalbi.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Prepare 250 g beef in broad slices about 5 mm thick. Lightly score the surface so marinade can penetrate; do not rinse raw beef.
- 02
Mix soy sauce, pear juice, sugar, scallion, garlic, sesame oil, ground sesame and pepper. Replacing pear juice with water reduces sweetness and tenderizing effect.
- 03
Coat beef with marinade, cover and marinate in the refrigerator for about 30 minutes. Never pour marinade that contacted raw meat onto cooked beef unless thoroughly boiled.
- 04
Lightly oil a skillet, heat to medium and cook slices flat without overlap. Verify at least 63°C at the thickest part and rest three minutes for whole-cut beef.
- 05
Arrange on a warm plate after resting and sprinkle optional ground pine nuts. Serve with rice and vegetable sides without overcooking.
Helpful source links
Before you cook
Marinate in the refrigerator, avoid cross-contamination and do not reuse raw-meat marinade uncooked. For whole-cut beef verify an internal temperature of at least 63°C followed by a three-minute rest. Check soy, possible wheat, sesame and optional pine nuts. Refrigerate leftovers within two hours and reheat to 74°C.
Allergens: 대두(간장) / soy (soy sauce) / 大豆（しょうゆ）, 밀(간장 제품에 따라) / wheat may be present in soy sauce / しょうゆに小麦を含む場合あり, 참깨 / sesame / ごま, 잣(선택) / pine nuts optional / 松の実（任意）
Image & source credits
These illustrations stand in for food photos.