Korean Grilled Ox Tongue (Neobiani Style)

Introduction

Thinly sliced ox tongue, marinated in a richly seasoned soy sauce, is grilled to tender perfection using the Arteflame grill. The high heat of the center grill grate provides a perfect sear, while the surrounding cooktop helps achieve the perfect texture and doneness. This traditional Korean dish is full of deep umami flavor and makes a show-stopping dish for your next barbecue.

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 grated ginger
• 1/2 tsp black pepper
• 1/2 tsp toasted sesame seeds
• 2 green onions, finely chopped
• 2 tbsp butter, for grilling

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

Start Grilling Today

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins inside the grill.
3. Stack firewood over the napkins and light the paper.
4. Allow the fire to burn for 20 minutes until the cooktop is hot and ready for grilling.

Step 2: Marinate the ox tongue

1. In a bowl, combine soy sauce, sesame oil, honey, rice wine, garlic, ginger, and black pepper.
2. Add the thinly sliced ox tongue and mix well to coat evenly.
3. Let the meat marinate for at least 30 minutes for optimal flavor.

Step 3: Sear the ox tongue

1. Place butter on the center grill grate.
2. Once melted, sear each slice of ox tongue for about 30 seconds per side to lock in juices.
3. Move the seared pieces to the flat cooktop to finish cooking to desired doneness.

Step 4: Finish grilling

1. Sprinkle toasted sesame seeds and chopped green onions over the ox tongue as it finishes cooking.
2. Once the internal temperature reaches 15F below the target doneness, remove from the grill.
3. Let the meat rest for a few minutes before serving.

Tips

• Use the hotter zone of the grill for quick searing and the outer cooler area for slow finishing.
• Let the meat rest before serving for maximum juiciness.
• Using butter enhances the flavor more than olive oil.

Variations

1. Spicy Gochujang Ox Tongue: Add 1 tbsp gochujang (Korean chili paste) to the marinade for a spicy kick.
2. Citrus-Soy Ox Tongue: Add 1 tbsp fresh orange or lemon juice to the marinade for a refreshing citrus touch.
3. Garlic Butter Ox Tongue: Brush extra garlic butter over the slices while grilling for a rich, buttery flavor.
4. Smoky Chipotle Ox Tongue: Mix 1 tsp chipotle powder into the marinade for a smoky depth.
5. Sweet and Savory Ox Tongue: Add 1 tbsp brown sugar to the marinade for a subtle sweetness.

Best Pairings

• Steamed white rice
• Grilled vegetables like zucchini and mushrooms
• Traditional Korean kimchi
• A crisp, dry white wine or Korean soju

Conclusion

Korean Grilled Ox Tongue (Neobiani Style) is a fantastic way to enjoy a unique and flavorful cut of meat. Grilling on the Arteflame grill ensures tender, juicy results with perfect searing. Try different variations to make it your own and impress your guests with this incredible dish!