pyeonyuk
Sign in to saveAlso known as pressed boiled meat, pressed boiled beef, pressed boiled pork
Pyeonyuk () is a traditional Korean dish, which consists of thinly sliced meat that has been boiled and pressed. Either beef or pork may be used to make the dish.
Key facts
- Food.name
- Pyeonyuk
- Food.image
- Pyeonyuk 2.jpg
- Food.image_size
- 300
- Food.caption
- Beef pyeonyuk
- Food.country
- Korea
- Food.national_cuisine
- Korean cuisine
- Food.main_ingredient
- Beef (brisket, plate, foreshank, tongue, testicle, mammary, head, liver, spleen, trotters) or pork (belly, head, trotters)
- Food.serving_size
- 1
- Food.calories
- 42.5
- Korean name/auto.child
- yes
- Korean name/auto.hangul
- 편육
- Korean name/auto.hanja
- 片肉
via Wikipedia infobox
Wikidata facts
- Country of origin
- Korea
- Image
- Pyeonyuk.jpg
Show 2 more facts
- Revised Romanization
- pyeonyuk
- Commons category
- Pyeonyuk
Sources (1)
via Wikidata · CC0
~3 min read
Encyclopedic overview
4 sectionsContents
- Preparation and serving
- Gallery
- See also
- References
Pyeonyuk () is a traditional Korean dish, 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 (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.
Excerpted from Wikipedia’s “pyeonyuk” article, available under the CC BY-SA 4.0 licence.