DraftM07
Chadolbaegi with Scallion-Soy Dipping Sauce
Paper-thin beef brisket grilled without marinade and served with a bright scallion-soy, rice-vinegar, garlic, and sesame dipping sauce.
Grilled Meat · Draft M08
Neobiani Royal-Style Grilled Beef
너비아니 · neobiani
Broad, thin pieces of tenderized beef are marinated with pear, soy sauce, garlic, scallion, sesame, and black pepper, then grilled quickly and cut for serving.
classicTest cook requiredSafety review requiredLanguage review required
Before you cook
Context, not a claim of one canon
Neobiani is commonly described as a broad, tenderized, marinated beef preparation associated with Korean court-style cooking and later formal presentations. Historical and royal-cuisine claims require specialist review; this draft focuses on the practical cut, marinade, and grill method.
Use time, temperature, and sensory cues together
Instructions
Slice and tenderize
Keep beef cold. Cut across the grain into broad 6 mm / 1/4-inch slices, cover with parchment, and pound lightly to an even 4 mm / 3/16-inch thickness without tearing.
Time: 15 minutesTemperature: Keep at or below 40°F / 4°C
Look and feel: Pieces are broad, even, and flexible with visible surface scoring from the mallet.
Safety: Do not rinse raw beef; use a dedicated board and wash hands and tools after contact.
Mix and reserve marinade
Dissolve sugar in soy sauce, then add pear, onion, garlic, scallions, sesame oil, sesame seeds, pepper, and optional rice syrup. Reserve 60 ml / 1/4 cup in a clean bowl before raw contact.
Time: 8 minutes
Look and feel: Sugar is dissolved and the marinade is evenly pulpy.
Safety: Label and refrigerate the clean reserve immediately; never confuse it with raw-contact marinade.
Marinate cold
Coat beef thoroughly in the remaining marinade, cover, set over a rimmed tray, and refrigerate 2 to 8 hours.
Time: 2 to 8 hoursTemperature: At or below 40°F / 4°C
Look and feel: Every surface has a thin even coating and the beef remains cold.
Safety: Never marinate on the counter; discard all marinade that touched raw beef.
Preheat safely
Preheat a clean outdoor grill or approved indoor electric grill to medium-high. Establish separate raw and cooked utensil zones.
Time: 10 minutesTemperature: Medium-high, about 425°F / 218°C surface
Look and feel: Grates are hot, scrubbed, and lightly oiled; clean platter and tongs are ready.
Safety: Never use charcoal, propane, or other fuel-burning grills indoors or in enclosed spaces.
Grill in batches
Lift beef from marinade, allowing excess to drip back into the raw container. Grill without crowding, about 2 to 3 minutes per side, moving pieces away from flare-ups.
Time: 8 to 10 minutes totalTemperature: Medium-high
Look and feel: Edges caramelize, surfaces brown, and the center remains moist without raw-looking patches.
Safety: Use raw tongs until the final turn, then switch to clean tongs; sugary marinade can flare and burn.
Verify and rest
Check representative pieces in the thickest portion with a calibrated thermometer. Move beef to a clean platter only after it reaches 145°F / 63°C, then rest 3 minutes. If using the clean reserve, boil it before spooning lightly over the rested beef.
Time: 3 minutes restTemperature: 145°F / 63°C plus 3-minute rest
Look and feel: Beef is browned, thermometer-verified, and juices settle during the rest.
Safety: Thin pieces are difficult to probe; stack two representative pieces if needed without understating the required temperature.
Raw-contact boundary
Marinade and seasoning controls
Batch and timing
about 330 ml / 1 1/3 cups
680 g / 1 1/2 pounds sliced beef
2 to 8 hours at or below 40°F / 4°C
Keep service sauce clean
Reserve 60 ml / 1/4 cup marinade in a clean covered bowl before adding beef if a cooked serving glaze is desired.
Discard all marinade that touched raw beef; do not brush it onto cooked meat. Any separately reserved clean portion may be boiled in a saucepan before service.
Storage, sourcing, and substitutions
Finish the plan
Allergens
- Soy
- Wheat / gluten
- Sesame
Contains soy, wheat/gluten, and sesame; verify all packaged labels and protect the grill and utensils from allergen cross-contact.
Make ahead and storage
Make ahead: Mix marinade up to 1 day ahead and refrigerate. Slice and marinate beef no more than 8 hours before cooking under this draft.
Storage: Refrigerate cooked beef in a shallow airtight container within 2 hours and use within 4 days, consistent with general cooked-leftover guidance pending review.
Reheating: Reheat once in a covered skillet with a spoonful of water until steaming, then uncover briefly; avoid repeated cooling and reheating.
Leftovers: Slice properly refrigerated leftovers for a rice bowl or lettuce wrap within the approved storage window.
Ingredient sourcing
- Ask for boneless short-rib meat or well-marbled beef that can be cut into broad slices.
- Choose a fragrant ripe Korean or Asian pear without bruised flesh.
Substitutions
- Boneless ribeye or sirloin may replace short-rib meat when sliced and pounded evenly.
- Use only verified gluten-free tamari for a gluten-free adaptation.
Questions this draft anticipates
Recipe FAQ
Why pound the beef?
Gentle pounding evens the thickness, broadens the pieces, and helps them cook quickly without tearing.
Can raw marinade become sauce?
Discard raw-contact marinade. Reserve a portion before adding beef and boil that clean reserve before serving if desired.
Video production plan
Neobiani Royal-Style Grilled Beef video is not yet produced
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