Korean Grilled Ox Tongue: Authentic Neobiani Style Recipe

Introduction

Grilled ox tongue is a delicacy that is revered across East Asia for its unique texture and rich, beefy flavor. Known as Gyutan in Japan and widely enjoyed in Korean BBQ, the tongue becomes incredibly tender when prepared correctly. This recipe utilizes the classic Neobiani style—a historical Korean cooking method traditionally reserved for royalty, where thin slices of meat are marinated in a savory-sweet blend of soy sauce, garlic, and fruit enzymes before being grilled. Using an Arteflame grill elevates this dish significantly; the high-heat searing capability of the plancha cooktop locks in the juices while creating that essential caramelized crust, or maillard reaction, without losing the meat's delicate bite. Whether you are an adventurous eater or a seasoned BBQ enthusiast, this recipe offers a sophisticated, melt-in-your-mouth experience that is surprisingly easy to recreate at home.

Ingredients

To achieve the authentic Neobiani flavor profile, fresh aromatics and the tenderizing power of Asian pear are essential. Ensure your ox tongue is cleaned and thinly sliced before starting.

The Meat

• 1.5 lbs (700g) Ox tongue (peeled, cleaned, and thinly sliced into bite-sized pieces)

The Neobiani Marinade

• 1/2 cup Soy sauce (high quality)
• 1/4 cup Water
• 2 tbsp Brown sugar (or honey)
• 2 tbsp Rice wine (Mirin or Cheongju)
• 1/4 cup Asian pear, grated (acts as a natural tenderizer)
• 1/2 Onion, grated
• 4 cloves Garlic, minced
• 2 Green onions, finely chopped
• 1 tbsp Sesame oil
• 1 tsp Ground black pepper
• 1 tbsp Toasted sesame seeds

Garnish

• 1 tbsp Pine nuts, crushed (optional, traditional)
• Additional chopped green onions

Instructions

Step 1: Prepare the Meat

1. If you bought a whole tongue, blanch it briefly to peel off the tough outer skin, then freeze it partially for 30 minutes to make slicing easier.
2. Slice the tongue against the grain into thin pieces, approximately 1/8 to 1/4 inch thick.
3. Rinse the slices in cold water to remove excess blood and pat dry with paper towels.
4. Score the slices lightly with a knife in a crisscross pattern to help the marinade penetrate deeper.

Step 2: Marinate the Tongue

1. In a large mixing bowl, combine the soy sauce, water, brown sugar, rice wine, grated Asian pear, grated onion, minced garlic, sesame oil, and black pepper. Whisk until the sugar dissolves.
2. Add the chopped green onions and sesame seeds to the mixture.
3. Place the sliced tongue into the bowl, ensuring every piece is thoroughly coated with the marinade.
4. Cover and refrigerate for at least 30 minutes, but preferably 2 to 4 hours. Do not marinate for more than 24 hours, or the texture may become too soft due to the pear enzymes.

Step 3: Fire Up the Arteflame

1. Start a fire in your Arteflame grill using firewood or charcoal. Allow it to burn down until the center grate is extremely hot and the flat steel cooktop reaches medium-high searing temperature (around 400°F - 450°F).
2. Lightly oil the cooktop with a high-smoke point oil (like grapeseed or avocado oil) to prevent sticking, although the sesame oil in the marinade helps lubricate the meat.

Step 4: Grill to Perfection

1. Remove the tongue slices from the marinade, shaking off excess liquid to prevent steaming.
2. Place the slices directly onto the flat steel griddle. You want to hear an immediate sizzle.
3. Grill for only 1 to 2 minutes per side. Thinly sliced tongue cooks very quickly. Look for nice char marks and caramelized edges.
4. Move the cooked meat to the outer, cooler edges of the Arteflame to keep warm without overcooking while you finish the rest of the batch.

Step 5: Serve

1. Transfer the grilled tongue to a serving plate.
2. Garnish with crushed pine nuts and fresh chopped green onions.
3. Serve immediately while hot and juicy.

Tips

Cooking ox tongue requires attention to detail to ensure it remains tender rather than chewy. The most critical factor is the slicing technique; the meat must be sliced thinly against the grain. If you have a local butcher, ask them to shave it for BBQ style. Secondly, utilize the varying heat zones of the Arteflame. Start the sear near the center where the heat is most intense to lock in flavor, then finish cooking further out. Do not skip the grated Asian pear (or kiwi/pineapple in a pinch) in the marinade; the enzymes break down the tough muscle fibers, which is crucial for a cut like the tongue. Finally, ensure your grill is fully preheated before the meat touches the surface—a lukewarm grill will result in boiled, gray meat rather than the desired golden-brown, crispy exterior.

Variations

While the Neobiani style focuses on a sweet and savory soy profile, ox tongue is a versatile canvas for various flavors. You can easily adapt this recipe to suit different palate preferences or dietary restrictions.

• Spicy Gochujang Tongue: Add 2 tablespoons of Korean red chili paste (Gochujang) and 1 teaspoon of chili flakes (Gochugaru) to the marinade for a fiery kick.
• Shio-Yaki (Salt Grilled): Skip the soy marinade entirely. Toss the tongue in sesame oil, sea salt, pepper, and lemon juice just before grilling for a pure, beefy taste.
• Citrus Herb: Marinate with lime juice, cilantro, and fish sauce for a Southeast Asian twist.
• Thick-Cut Steak Style: Use the softest part of the tongue (the root), slice it into 1-inch cubes, and grill slowly for a texture resembling filet mignon.
• Gluten-Free: Substitute the soy sauce with Tamari or coconut aminos to make this dish gluten-free.

Best pairings

Korean BBQ is rarely eaten in isolation; it is a communal experience defined by the side dishes (banchan) and drinks that accompany the meat. The richness of the ox tongue needs acidity and freshness to balance the palate.

• Ssam (Lettuce Wraps): Serve the meat with red leaf lettuce, perilla leaves, and Ssamjang (seasoned soybean paste) to create fresh wraps.
• Pickled Radish & Kimchi: The crunch and acidity of pickled radish slices (Ssam-mu) and fermented Kimchi cut through the fatty richness of the tongue.
• Scallion Salad (Pa-muchim): A side of shredded green onions dressed in vinegar, chili powder, and sesame oil is the traditional accompaniment.
• Beverages: An ice-cold Soju or a crisp Korean lager pairs perfectly. For wine lovers, a bold Cabernet Sauvignon stands up well to the marinade.
• Steamed Rice: A bowl of sticky white rice is essential to soak up the savory meat juices.

Conclusion

Grilled Ox Tongue in the Neobiani style is a testament to how traditional Korean flavors can transform a humble cut of meat into a royal feast. The combination of the sweet, garlic-infused marinade and the smokey char from the Arteflame grill creates a complex flavor profile that is hard to beat. While handling ox tongue might seem intimidating at first, the preparation is straightforward, and the reward is a dish rich in texture and umami. Whether you are hosting a backyard BBQ or looking to expand your culinary repertoire, this recipe delivers an authentic taste of Korea that will impress your guests and leave them asking for seconds.