"Neobiani is a classic Korean dish of thinly sliced, marinated, and grilled beef. This recipe is refined for the modern oven, ensuring a succulent, tender texture that honors its royal heritage."
Estimated Nutrition
Ingredients
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Beef: 500g Ribeye or Tenderloin
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Pre-seasoning: 3 tbsp pear juice, 1 tbsp rice wine
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Marinade: Soy sauce, sugar, honey, green onion, garlic, sesame oil, sesame seeds, pepper, ginger juice
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[재료]
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주재료: 소고기(등심 또는 안심)
500g
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밑간: 배즙 3큰술, 청주
1큰술
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양념장: 간장, 설탕, 꿀, 파, 마늘, 참기름, 깨소금, 후추, 생강즙
Local Substitutes
Instead of 깻잎 (Perilla leaves)
Use: Shiso leaves or grape leaves
Reason: Similar texture and mild flavor for wrapping
Instead of 흑미 (Black rice)
Use: Forbidden rice or wild rice blend
Reason: Nutritionally similar with comparable texture
Instead of 배 (Korean pear)
Use: Asian pear or Bosc pear
Reason: Similar sweetness and juice content for marinade
🧑🍳 Cooking Instructions
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1
Preparation: Score the meat and tenderize with pear juice/rice wine for 20 mins.
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2
Marinating: Apply mixed marinade and let sit for 30+ mins.
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3
Roasting: Preheat oven to 200°C. Roast for 8-10 mins, flip, baste, and roast 5 mins more.
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4
[조리법]
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5
밑간: 고기에 칼집을 넣고 배즙과 청주에 20분간 재워줍니다.
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6
양념: 골고루 양념장을 발라 30분 이상 충분히 숙성시킵니다.
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7
굽기: 200°C 예열된 오븐에서 8~10분, 뒤집어 양념을 덧바른 뒤 5분간 추가 조리합니다.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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