What’s for your dinner tonight? Any mood for beef?
If you are, I humbly suggest to try this scrumptious old time Korean beef recipe. If I can add a comment on this dish…, this used to be served to the kings and queens in ancient Korea.
Perhaps Bulgogi was 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 believed that the cooking method of this dish was influenced by Mongolians, thanks to the Genghis Kan.
However the beef was luxury protein to most commoners to access. They were mostly farmers and cows were the important asset they own. In addition to that, Buddhism was commonly practiced and killing cows were something that most people were hesitant to do, and didn’t know how to butcher properly. Therefore only the royals and the riches had enjoyed this dish. The bulgogi that we know is the modern method that has been evolved from this dish much later time.
The name Nuhbiani came from the shape of the meat. People used to call anything that has been sliced flat and squarish shape, “nuhboot, nuhboot”
Now, I think I just gave you the Korean beef history 101 class. How was my lecture?
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 outdoor grill but you will love how quick and easy to adapt this recipe using broiler function in your oven.
Traditionally Korean pear is used in most beef recipes, but I can’t get the winter fruit in this tropical land. Kiwi will work great since its acidity will dramatically break down the muscles. You will need just a little bit.
25 minutes feels like an eternity if you have to wait. Especially when you want to EAT!
Don’t omit the nuts. They do add nice texture and flavor to this dish. Unless you are allergic…
Broil about 4 minutes. Watch carefully so you don’t burn them.
Ooooooh! I was so ready to eat. I picked one and put in my mouth. Can’t find the right word to describe how good they are. I’m literally feeling my lack of English vocabulary skill.
Tender and juicy
Nutty and gently sweet…
Savor the dish that once was beloved in the palace of Korea.
Hope your dinner would be as fantastic as mine.
… sharing Korean meal from my kitchen to Yours.
Nuhbiani, the easy royal Korean beef
- 2 lb 900g Beef strip loin or rib eye, sliced into 1/4" thick
- 3 tablespoon pine nuts finely minced
For the marinade
- 1/2 cup soy sauce
- 3 tablespoon honey or 1/2 honey and 1/2 sugar
- 2 tablespoon rice wine
- 1/2 kiwi grated
- 1/2 onion grated
- 1 teaspoon grated fresh ginger
- 3 cloves garlic finely minced
- 1 teaspoon freshly grounded pepper
- 2 tablespoon sesame oil
- Pound your beef slices with back of your knife to different directions on both sides. Poke with the tip of knife here and there. Slice the meat into 1 1/2" x 2" rectangular pieces or any big bite size you desire. Spread the beef slices in a large platter. Set aside.
- In a small mixing bowl mix all the marinade ingredients and spread it evenly over to the beef slices. Let it 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.
- 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 wit rice and any vegetable side dishes.