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` The fifth Korean Food Series introduces neobiani (broiled beef), bindaetteok (pan-fried ground mung bean), jeongol (casserole), and hwajeon (pan-fried rice cake with flower petals) that demonstrate the cooking skills and unique flavors of our ancestors. Neobiani(broiled beef) Neobiani a favorite dish of royal famillies in Korea, is the broiled lean meat of short ribs or sirloin, which is considered one of the most delicious and tender cuts of beef. The thinly sliced meat is marinated in a mixture of soybean sauce, powerded sesame, salt, sesame oil, Welsh onion, garlic and other seasonings. The name neobiani is derived from the word neobut, which describes how the beef is sliced into large, thin pieces. Maejeok is a similar food that records reveal existed in ancient times. Bindaetteok (pan-fried ground mung bean) Bindaetteok first appeared as bin jatteok in Eumsikdimibang(a cooking encyclopedia) written in the 1670s by Mrs.Jang, the wife of a public officer. The dish was originally prepered by frying a mixture of water-soaked and ground mung bean, pork, bracken, mung bean sprouts, and cabbage kimchi on a cauldron lid. Bindaetteok is also called makbuchi in Hwanghae-do (Province) and nokdujijim or jijimi in Pyeongan-do (Province) and nokdujijim or jijimi in Pyeongan-do (Province), and is among the foods usually served during traditional holidays and on other special occasions. Jeongol (casserole) Jeongol is prepared by pouring beef stock into a casserole pan and arranging vegetables and meat in it. It is boiled in a casserole atop a burner in the middle of table, and eaten by those sitting around it. Similar to sinseollo, jeongol is easy to cook and is favored by common people. Jeongol is made in a pot resembling a helmet because the dish dates back to ancient times when solidiers supposedly boiled fish or meat in their own helmets during combat because they didn`t have any cookware. Hwajeon (pan-fried rice cake with flower petals) Hwajeon is prepared by kneading glutinous rice flour with hot water, then mixing in flowers or arranging them on top before they are pan-fried. Azaleas are used in spring, on the third day of the third lunar month, yellow roses in summer, and chrysanthemums in autumn, on the ninth day of the ninth lunar month. Since flowers are rare during the winter, other ingredients such as jujube are used instead, incorporating different flavors for the different seasons.`