''Pyeonyuk'' () is a traditional Korean dish, which consists of thinly sliced meat that has been boiled and pressed. Either

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved ...

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 Naengmyeon * (, in South Korea) or raengmyŏn (, in North Korea) is a noodle dish of North Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including buckwheat (메밀, ''m ...

'' (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 ...

'' (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 Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, sandwich meats, and deli meats—are precooked or cured meats that are sliced and served cold or hot. They are typically served in sandwiches or on ...

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,

tongue The tongue is a muscular organ in the mouth of a typical tetrapod. It manipulates food for mastication and swallowing as part of the digestive process, and is the primary organ of taste. The tongue's upper surface (dorsum) is covered by taste ...

testicle A testicle or testis (plural testes) is the male reproductive gland or gonad in all bilaterians, including humans. It is homologous to the female ovary. The functions of the testes are to produce both sperm and androgens, primarily testoste ...

, mammary, head,

liver The liver is a major organ only found in vertebrates which performs many essential biological functions such as detoxification of the organism, and the synthesis of proteins and biochemicals necessary for digestion and growth. In humans, it i ...

spleen The spleen is an organ found in almost all vertebrates. Similar in structure to a large lymph node, it acts primarily as a blood filter. The word spleen comes .

, 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 ''Doenjang'' * (; "thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish. History The earliest soybean fer ...

'' (soybean paste),

soju (; Hangul: ; Hanja: ) is a clear and colorless Korean distilled alcoholic beverage. It is usually consumed neat. Its alcohol content varies from about 12.9% to 53% alcohol by volume (ABV), although since 2007 low alcohol soju below 20% h ...

, ''

cheongju Cheongju () is the capital and largest city of North Chungcheong Province in South Korea. History Cheongju has been an important provincial town since ancient times. In the Cheongju Mountains, specifically in the one where Sangdang Sanseong is ...

'' (rice wine), black peppercorns, or coffee powder. 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 '' As ...

–

vinegar Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to eth ...

mixture) or ''gyeoja-chojang'' (soy sauce, vinegar, and mustard mixture) for the beef ''pyeonyuk'', and ''

saeu-jeot ''Saeu-jeot'' * () is a variety of ''jeotgal'', salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed ''jeotgal'' along with '' myeolchi-jeot'' (멸치젓, salted anchovy ''jeot'') in South Korea. The nam ...

'' (salted shrimps) for the pork ''pyeonyuk''. Pork ''pyeonyuk'' may also be eaten wrapped with '' baechu-kimchi'' (cabbage kimchi), or in

lettuce Lettuce (''Lactuca sativa'') is an annual plant of the family Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, ...

or perilla leaves as ''

ssam ' (), meaning "wrapped", refers to a dish in Korean cuisine in which, usually, leafy vegetables are used to wrap a piece of meat such as pork or other filling.

'' (wrap). Common side dishes for ''pyeonyuk'' include '' geotjeori'' (fresh kimchi), '' mu-mallaengi-muchim'' (spicy dried radish salad), and ''saengchae-muchim'' (spicy vegetable salad). ''Pyeonyuk'' may also be used as a topping for other dishes such as ''

'' (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, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northeas ...

File:KOCIS Mul-naengmyeon, Chilled Buckwheat Noodle Soup (4594756202).jpg, ''

Naengmyeon Naengmyeon * (, in South Korea) or raengmyŏn (, in North Korea) is a noodle dish of North Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including buckwheat (메밀, ''m ...

'' (cold noodles) topped with boiled egg, ''pyeonyuk'',

cucumber Cucumber (''Cucumis sativus'') is a widely-cultivated creeping vine plant in the Cucurbitaceae family that bears usually cylindrical fruits, which are used as culinary vegetables.radish The radish (''Raphanus raphanistrum'' subsp. ''sativus'') is an edible root vegetable of the family Brassicaceae that was domesticated in Asia prior to Roman times. Radishes are grown and consumed throughout the world, being mostly eaten raw ...

References

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

Preparation and serving

Gallery

See also

References