''Pyeonyuk'' () is a traditional

Korean dish Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural envi ...

, which consists of thinly sliced meat that has been boiled and pressed. Either beef or pork may be used to make the dish. It is eaten as '' anju'' (an accompaniment to alcoholic drinks), or used as a topping for other dishes such as '' naengmyeon'' (cold noodles) and ''

seolleongtang ''Seolleongtang'' * () or ox bone soup is a Korean broth tang (soup) made from ox bones (mostly leg bones), brisket and other cuts. Seasoning is generally done at the table according to personal taste by adding salt, ground black pepper, red pe ...

'' (ox bone soup). In the past, ''pyeonyuk'' was made during the preparation of a large amount of beef stock or broth for various dishes served during feasts and banquets. Today, it is also used in non-traditional dishes, such as a cold cut in wrap sandwiches, and is considered to be a healthier alternative to deep-fried, stir-fried, or roasted meat.

Preparation and serving

Beef ''pyeonyuk'' mainly uses brisket, plate,

foreshank The beef shank is the leg portion of a steer or heifer. In the UK, the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank). Due to the constant use of this muscle by the animal, it tends to be tough, dry, and ...

, tongue, testicle, mammary, head, liver, spleen, and trotters, while pork ''pyeonyuk'' uses

belly Belly may refer to: Anatomy * The abdomen, the part of the body between the pelvis and the thorax; or the stomach ** A beer belly, an overhang of fat above the waist, presumed to be caused by regular beer drinking ** Belly dance * The fleshy, cent ...

, head, and trotters. The meat is always soaked in cold water to remove blood, and it is boiled as a whole chunk until tender. The broth for cooking the meat is flavored with salt and other seasonings that may vary from household to household, and can include '' doenjang'' (soybean paste), soju, '' cheongju'' (rice wine),

black peppercorn Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diamet ...

s, or

coffee powder Instant coffee is a beverage derived from brewed coffee beans that enables people to quickly prepare hot coffee by adding hot water or milk to coffee solids in powdered or crystallized form and stirring. Instant coffee solids (also called sol ...

. Scallions and whole garlic cloves are a common addition in the broth when beef is used, and sliced ginger for pork. After the meat is tender, it is wrapped in cloth and pressed with a weight. Then it is sliced thin and served with a dipping sauce: ''cho-ganjang'' (

soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...

– vinegar mixture) or ''gyeoja-chojang'' (soy sauce, vinegar, and mustard mixture) for the beef ''pyeonyuk'', and '' saeu-jeot'' (salted shrimps) for the pork ''pyeonyuk''. Pork ''pyeonyuk'' may also be eaten wrapped with '' baechu-kimchi'' (cabbage kimchi), or in lettuce or perilla leaves as '' ssam'' (wrap). Common side dishes for ''pyeonyuk'' include ''

geotjeori ''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including ''gochugaru'' (Korean chili powder), sprin ...

'' (fresh kimchi), ''

mu-mallaengi ''Mu'' or Korean radish is a variety of white radish with a firm crunchy texture. Although ''mu'' () is also a generic term for radishes in Korean, the word is usually used in its narrow sense, referring to the white radish, or more specificall ...

-muchim'' (spicy dried radish salad), and ''saengchae-muchim'' (spicy vegetable salad). ''Pyeonyuk'' may also be used as a topping for other dishes such as '' naengmyeon'' (cold noodles), and ''

'' (ox bone soup).

Gallery

File:Suyuk and pyeonyuk.jpg, ''Suyuk'' (boiled pork slices) and ''pyeonyuk'' (pressed boiled beef slices) File:Dwaeji-meori-pyeonyuk.jpg, ''Dwaeji-meori-pyeonyuk'' (pressed boiled pork head slices) served with

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...

File:KOCIS Mul-naengmyeon, Chilled Buckwheat Noodle Soup (4594756202).jpg, '' Naengmyeon'' (cold noodles) topped with boiled

egg An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the a ...

, ''pyeonyuk'',

cucumber Cucumber (''Cucumis sativus'') is a widely-cultivated Vine#Horticultural climbing plants, creeping vine plant in the Cucurbitaceae family that bears usually cylindrical Fruit, fruits, which are used as culinary vegetables.

, and pickled radish

References

Korean beef dishes Korean pork dishes {{Korea-cuisine-stub

Preparation and serving

Gallery

See also

References