Pyeonyuk
Beef pyeonyuk | |
| Place of origin | Korea |
|---|---|
| Associated 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) |
| 42.5 kcal (178 kJ) | |
| Korean name | |
| Hangul | 편육 |
| Hanja | 片肉 |
| RR | pyeonyuk |
| MR | p'yŏnyuk |
| IPA | [pʰjʌ.njuk̚] |
| This article is part of a series on |
| Korean cuisine 한국 요리 조선 료리 |
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Pyeonyuk (Korean: 편육; Hanja: 片肉) 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.