Neobiani

A Joseon royal court dish of thinly pounded sirloin marinated in soy and pear, considered the regal ancestor of modern bulgogi.

Neobiani is widely regarded by food historians as the direct predecessor of bulgogi, the iconic marinated beef dish, and its name literally means 'wide and flat' in Korean, describing the method of pounding sirloin into broad thin sheets for quicker and more even cooking. The dish was documented in royal court cookbooks of the Joseon Dynasty and was served at banquets where the king hosted ministers, making it one of the most historically prestigious preparations in Korean culinary heritage. The marinade is similar to bulgogi but traditionally relies more heavily on pear juice and soy sauce with very little sugar, resulting in a flavour that is more savoury and less sweet than modern barbecue marinades. Neobiani fell into relative obscurity during the 20th century as bulgogi evolved and modernised, but a revival of interest in royal court cuisine (gungmul) has brought it back to specialty restaurants in Seoul, particularly those near Gyeongbokgung Palace. Food scholars have noted that the wider, flatter shape also creates more Maillard browning surface area per gram of meat, making it more efficiently flavourful than a thicker cut. Experiencing neobiani today feels like eating history — a connection to the palates of Joseon aristocracy through a single, elegant dish.