| Pyeonyuk | |
|---|---|
| Hangul | 편육 |
| Hanja | 片肉 |
| Revised Romanization | pyeonyuk |
| McCune–Reischauer | p'yǒnyuk |
Pyeonyuk refers to thinly sliced meat which has been boiled and pressed in Korean cuisine.[1] It can be either made with beef or pig, usually tough parts of meat. The pyeonyuk made with beef is called suyuk pyeonyuk while jeyuk pyeonyuk is named for pyeonyuk made with pork. The former is dipped into either choganjang (mixture of soy sauce and vinegar), or gyeoja chojang (mixture of soy sauce, vinegar, and mustard). As for jeyuk pyeonyuk, it is dipped into the brine of saeujeot (fermented salted shrimp) and wrapped with kimchi.[2] It is eaten as anju which are dishes associated with alcoholic beverages, or used for janchi (잔치, feast or banquet).
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