Pyeonyuk

This article is part of a series on
Korean cuisine 한국 요리 조선 료리
Staples Bap Bibimbap Bokkeum-bap Gukbap Juk Mieum Guksu Naengmyeon Mandu
Ancillaries Pickled dishes Jangajji Jeotgal Kimchi Baek-kimchi Dongchimi Kkakdugi Nabak-kimchi Soups & stews Guk Tang Jeongol Jijimi Jjigae Banchan Bokkeum Buchimgae Jeon Bugak Gui Hoe Jjim Jokpyeon Jorim Muk Namul Pyeonyuk Po Seon Ssam
Desserts Hangwa Dasik Gwapyeon Jeonggwa Kkultarae Suksilgwa Yakbap Yeot Yeotgangjeong Yugwa Gangjeong Hangwa Yumilgwa Mandugwa Taraegwa Yakgwa Tteok Baekseolgi Bupyeon Gyeongdan Injeolmi Jeolpyeon Jeungpyeon Mujigae-tteok Siru-tteok Songpyeon
Drinks List of Korean drinks Cha Hwachae Sikhye Sul (alcoholic drinks) Sujeonggwa
Condiments Doenjang Ganjang Gukganjang Eoganjang Gochujang Honey Cheong Mustard sauce Oil Perilla oil Sesame oil Ssamjang Vinegar Persimmon vinegar Rice vinegar
Utensils Dolsot Onggi Siru Sujeo Ttukbaegi Gamasot
Other Kimchi Field Museum Kimchi refrigerator List of Korean dishes North Korean cuisine Korean regional cuisine Korean Chinese cuisine Korean royal court cuisine Korean barbecue
v t e

Pyeonyuk (Korean: 편육; Hanja: 片肉) is a traditional Korean dish, which consists of thinly sliced meat that has been boiled and pressed.^[2] 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 (ox bone soup).^[3] 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.^[4] 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.^[3]

Preparation and serving

Beef pyeonyuk mainly uses brisket, plate, foreshank, tongue, testicle, mammary, head, liver, spleen, and trotters, while pork pyeonyuk uses belly, head, and trotters.^[5]

The meat is always soaked in cold water to remove blood, and it is boiled as a whole chunk until tender.^[6] 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 peppercorns, or coffee powder.^[3] Scallions and whole garlic cloves are a common addition in the broth when beef is used, and sliced ginger for pork.^[6]

After the meat is tender, it is wrapped in cloth and pressed with a weight.^[6] Then it is sliced thin and served with a dipping sauce: cho-ganjang (soy sauce–vinegar mixture) or gyeoja-chojang (soy sauce, vinegar, and mustard mixture) for the beef pyeonyuk, and saeu-jeot (salted shrimps) for the pork pyeonyuk.^[5] Pork pyeonyuk may also be eaten wrapped with baechu-kimchi (cabbage kimchi), or in lettuce or perilla leaves as ssam (wrap).^[2][5] Common side dishes for pyeonyuk include geotjeori (fresh kimchi), mu-mallaengi-muchim (spicy dried radish salad), and saengchae-muchim (spicy vegetable salad).^[3]

Pyeonyuk may also be used as a topping for other dishes such as naengmyeon (cold noodles), and seolleongtang (ox bone soup).^[3]

Gallery

• 
  Suyuk (boiled pork slices) and pyeonyuk (pressed boiled beef slices)
• 
  Dwaeji-meori-pyeonyuk (pressed boiled pork head slices) served with garlic
• 
  Naengmyeon (cold noodles) topped with boiled egg, pyeonyuk, cucumber, and pickled radish

See also

• Head cheese
• Jokpyeon

References

This Korean cuisine–related article is a stub. You can help Wikipedia by expanding it.

• v
• t
• e