Korean name
Hangul 편육
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). From Joseon Dynasty, Koreans ate Pyeonyuk as a side dish for drinks.[3]

Preparation and serving

In case of beef, usually brisket is used, for pork, belly or neck. Beef shank, lungs, sweetbread, tongue, head, testicles and genitals might also be used. The broth for cooking the meat is seasoned with a pinch of salt and other seasonings that may vary from household to household and can include doenjang, soju, sake or wine, pepper or even some ground coffee.[4]

After the meat is tender, it is wrapped in cloth and pressed with weight. Then it is sliced thin and served with a soy sauce-vinegar mixture or saeujeot. In restaurants it is common practice to serve it with geotjori (freshly made kimchi) and fish sauce. Pyeonyuk is a usual dish at gimjang, the season of kimchi making. It can also be served with naengmyeon (cold noodle soup) or consumed as ssam, wrapped in lettuce or perilla leaves.[4]

See also


  1. "Kinds of Korean Food". Korea Agro-Fisheries Trade Corporation. Archived from the original on 2009-04-14. Retrieved 2008-05-17.
  2. 편육 片肉 (in Korean) Encyclopedia of Korean Culture
  3. Joo, Young-ha. Kyounghyang Retrieved 5 July 2011. Missing or empty |title= (help)
  4. 1 2 Lee Jong-im Director, Korea Food and Culture Research Center. "Pyeonyuk : Sliced Beef". Koreana. Archived from the original on 2015-04-12. Retrieved 2013-04-05.

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