Pyeonyuk
“Korean pressed boiled meat: a whole piece of pork or beef simmered with aromatics, then wrapped and weighted as it cools so it firms into a dense block, sliced paper-thin. Lean and clean-tasting, it is eaten as anju with a sharp dipping sauce or salted shrimp.”
Where it comes from
A traditional Korean preparation eaten as a drinking accompaniment or used as a topping for naengmyeon and seolleongtang; long part of the culinary repertoire.
On the plate
Each cool, thin slice is tender yet firm, with a clean savory meatiness undiluted by sauce. Pork versions stay moist and faintly sweet against pungent salted shrimp, while beef turns silky and lean, brightened by a tangy vinegar-soy dip.
How it works
Gentle simmering with aromatics cooks the meat through while masking any gaminess, and wrapping and weighting it hot expels moisture and fuses the fibers so it slices cleanly into thin sheets. Cooling under pressure sets the gelatin to hold the block together.
Variations
Dwaeji-pyeonyuk (pork, served with bossam), beef pyeonyuk for naengmyeon toppings, head-meat pressed versions, modern herb-infused versions.
On the Palate
Ingredients
Serves 6
How it's made
8 steps · Show ↓60 min active · 120 min waiting
How it's made
8 steps · Show ↓- 13 min
Place a block of pork belly or beef brisket in a pot with water.
- 25 min
Add onion, garlic, ginger, scallion and a little doenjang to the pot.
- 355 min
Simmer gently until a skewer passes through the meat cleanly.
- 44 min
Lift out the meat and wrap it tightly in cloth while still hot.
- 53 min
Set the wrapped meat on a board and weight it with a heavy object.
- 6120 min
Let it cool and compress for a couple of hours until firm.
- 78 min
Unwrap and slice the pressed meat as thinly as possible.
- 84 min
Arrange the slices and serve with salted shrimp or a soy-vinegar dip.
