Korean Grilled Ox Tongue Recipe (Neobiani Style)

Introduction

If you’re looking to impress at your next barbecue, this Korean Grilled Ox Tongue (Neobiani Style) is the perfect show-stopper. Thinly sliced ox tongue is marinated in a savory-sweet soy blend, then seared on the blazing-hot center grate of the Arteflame grill for an irresistible char. The outer cooktop finishes the slices gently, ensuring tender, juicy perfection every time. With layers of umami, subtle sweetness, and smoky richness, this dish celebrates traditional Korean flavors while showcasing the unique cooking power of the Arteflame.

Ingredients

• 1 lb ox tongue, thinly sliced

• 3 tbsp soy sauce

• 1 tbsp sesame oil

• 1 tbsp honey

• 1 tbsp rice wine (mirin)

• 1 clove garlic, minced

• 1 tsp fresh ginger, grated

• 1/2 tsp black pepper

• 1/2 tsp toasted sesame seeds

• 2 green onions, finely chopped

• 2 tbsp butter, for grilling

Instructions

Step 1: Fire Up the Arteflame

1. Soak three paper napkins with vegetable oil.

2. Place them in the grill bowl, stack dry firewood on top, and light.

3. Let the grill heat for 20 minutes until the cooktop and center grate reach searing temperature.

Step 2: Marinate the Ox Tongue

1. In a mixing bowl, whisk together soy sauce, sesame oil, honey, rice wine, garlic, ginger, and black pepper.

2. Add the thinly sliced ox tongue and coat thoroughly.

3. Marinate for at least 30 minutes (up to 2 hours for deeper flavor).

Step 3: Sear to Perfection

1. Melt butter on the center grill grate.

2. Sear each slice for 30 seconds per side until caramelized.

3. Move the slices to the outer cooktop to gently finish cooking to your preferred doneness.

Step 4: Garnish & Serve

1. While finishing, sprinkle sesame seeds and green onions over the slices.

2. Remove from the grill when the internal temperature is 15°F below target doneness (carryover heat will finish them).

3. Let rest briefly, then serve hot.

Tips for Success

• Heat Zones Matter: Use the ultra-hot center for searing, then finish on the cooler outer cooktop.

• Butter Beats Oil: Butter adds richer flavor and helps the marinade caramelize beautifully.

• Rest Before Serving: Resting locks in juices for melt-in-your-mouth results.

Flavor Variations

• Spicy Gochujang: Add 1 tbsp gochujang to the marinade.

• Citrus-Soy: Stir in 1 tbsp orange or lemon juice for brightness.

• Garlic Butter: Brush slices with extra garlic butter while grilling.

• Smoky Chipotle: Add 1 tsp chipotle powder for a smoky kick.

• Sweet & Savory: Mix in 1 tbsp brown sugar for a caramel-like glaze.

Best Pairings

• Steamed jasmine or short-grain white rice

• Grilled veggies (zucchini, mushrooms, or eggplant)

• Classic Korean kimchi

• Drinks: crisp white wine, light beer, or Korean soju

Conclusion

Grilling ox tongue on the Arteflame delivers the perfect balance of charred edges and tender, juicy bites. This Korean-inspired recipe celebrates umami depth and smoky fire-kissed flavor, making it a must-try for adventurous eaters and barbecue enthusiasts alike. Whether you enjoy it with rice, kimchi, or a glass of soju, this dish will elevate your next cookout into something unforgettable.