How to make Royal Korean Beef, Nuhbiani (너비아니)
Perhaps Bulgogi is the most well-known beef dish of Korea. But before Bulgoi, there was a dish called Mac-jeok, either beef or pork. It was basically meat directly cooked over a fire, often using skewers. Historians believe that the cooking method of this dish was influenced by the Mongols, thanks to Genghis Kan.
However, the beef was a luxury protein for most commoners to access. They were mostly farmers, and cows were an important asset to own. In addition to that, Buddhism was commonly practiced, and killing cows were something that most people were hesitant to do. And perhaps they didn’t know how to butcher properly, either. Therefore, only the royals and the wealthy had enjoyed this dish. The bulgogi that we know is the modern method that has evolved from this dish much later in time.
The name Nuhbiani came from the shape of the meat. People used to call anything that has been sliced into flat and squarish shape, “nuhboot, nuhboot”
I guarantee that you will love this dish if you like Korean beef. It is quite easy and simple to make —easy enough to make for weeknight dinner, but fancy enough to entertain your guests.
You can use an outdoor grill, but you will love how quick and easy to adapt this recipe is using te broiler function in your oven.
Combine all the ingredients...
...and mix well.
Now, the beef! The best cut is striploin, sirloin, or rib eye with good marbling. Ask your butcher to slice slightly thinner than 1/4″ thickness.
Pound your meat with back of your knife to tenderize the muscles.
Slice your meat into a large bite size you desire.
Toss the beef slices with the marinade sauce and let them sit for 25-30 minutes on the counter.
Time to broil the beef! Place a cookie rack over a pan lined with foil (easy clean-up later on…). Grease the rack with a spray.
Place your meat slices on top of the cookie rack. You will want to do this in 2-3 batches.
Place under the preheated broiler about 4 inches below the heat source. Broil about 4 minutes. Watch carefully so you don’t burn them.
They will come out like this. Flip to the other side, and continue to broil, about 3 minutes on the other side.
Nicely broiled beef slices.
Collect some meat juice with a brush, and brush over your meat. Gives nice shine and keeps them moist.
Sprinkle with finely chopped pine nuts or walnuts. Don’t omit the nuts. They do add nice texture and flavor to this dish. Unless you are allergic…
Tender and juicy, beefy and nutty, savor this royal Korean beef that once was beloved in the palace of Korea. This truly fits for kings and queens in your household.
Royal Korean Beef (Nuhbiani)
- 2 lb (900g) Beef striploin, sirloin, or rib eye, sliced into 1/4" thick
- 3 tablespoon pine nuts or walnuts finely minced
For the marinade :
- 1/2 cup low sodium soy sauce
- 3 tablespoon honey
- 2 tablespoon rice wine
- 1/2 sweet apple, peeled and grated
- 1/2 onion, grated
- 1/2 teaspoon grated fresh ginger
- 3 cloves garlic, finely minced
- 1 teaspoon freshly grounded pepper
- 1 tablespoon sesame oil
- In a shallow mixing bowl (I use a glass baking dish), mix all the marinade ingredients.
- Pound your beef slices with back of your knife to different directions on both sides to tenderize the meet. Slice the meat into large bite size you desire. Put beef slices into the marinade sauce and toss well. Let them sit on the counter for 25-30 minutes.
- Preheat broiler. Place a cookie rack over a pan lined with foil. Grease the rack with spray. Spread the meat slices in a single layer over the rack and place under the broiler about 4" below the heat source. You will need to do this in a 2-3 batches.
- Broil for 4 minutes and flip. Broil the other side for 3 minutes. Watch carefully while broiling so that you don't burn the meat. You will see some juice in the pan. Brush the juice over the meat to keep moist.
- Present the meat on the serving platter and sprinkle chopped pine nuts on top. Serve warm with rice and any vegetable side dishes.
For more delicious Korean beef recipes, click the images below!
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