![]() Beef pyeonyuk | |
Place of origin | Korea |
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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)[1] | |
Korean name | |
Hangul | 편육 |
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Hanja | 片肉 |
Revised Romanization | pyeonyuk |
McCune–Reischauer | p'yŏnyuk |
IPA | [pʰjʌ.njuk̚] |
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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.[2] 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).[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 to be a healthier alternative to deep-fried, stir-fried, or roasted meat.[3]