Pyeonyuk

Pyeonyuk

Beef pyeonyuk
Place of origin Korea
Associated national cuisine Korean cuisine
Serving temperature 15–25 °C (59–77 °F)
Main ingredients Beef (brisket, plate, foreshank, tongue, testicle, mammary, head, liver, spleen, trotters) or pork (belly, head, trotters)
Food energy
(per 1 serving)
 42.5 kcal (178 kJ)[1]
Cookbook: Pyeonyuk  Media: Pyeonyuk
Korean name
Hangul 편육
Hanja 片肉
Revised Romanization pyeonyuk
McCune–Reischauer p'yŏnyuk
IPA [pʰjʌ.njuk̚]

Pyeonyuk (편육; 片肉) is a traditional Korean dish consisting of thinly sliced meat which has been boiled and pressed.[2] Either beef or pork is used to make the dish.

It is eaten as anju (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 as an 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 soaked in cold water to remove blood and boiled as a whole chunk until tender.[6] The broth for cooking the meat is seasoned with salt and other seasonings that may vary from household to household and can include doenjang (soybean paste), soju, cheongju (rice wine), black peppercorns, and coffee powder.[3] Scallions and whole garlic cloves are a common addition in the broth for beef, and sliced ginger in the broth 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]

See also

References

  1. ↑ "Yangji-meori-pyeonyuk" 양지머리편육. Korean Food Foundation (in Korean). Retrieved 5 July 2017.
  2. 1 2 "Main meals/Side dishes". Food in Korea. Korea Agro-Fisheries Trade Corporation. Archived from the original on 14 April 2009. Retrieved 17 May 2008.
  3. 1 2 3 4 5 Lee, Jon-im (Spring 2011). Lee, Kyong-hee, ed. "Pyeonyuk: Sliced Beef". Koreana. 24 (1). pp. 76–79. Retrieved 5 April 2013 – via issuu.
  4. ↑ 주, 영하 (5 July 2011). "[주영하의 음식 100년](18) 편육". Kyunghyang Shinmun (in Korean). Retrieved 5 July 2011.
  5. 1 2 3 이, 효지. "Pyeonyuk" 편육. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 6 July 2017.
  6. 1 2 3 "Pyeonyuk" 편육. Doopedia (in Korean). Doosan Corporation. Retrieved 6 July 2017.
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