Pyeonyuk

Pyeonyuk is a traditional Korean dish of thinly sliced meat that has been boiled and then pressed. Either beef or pork can be used: beef versions favor cuts such as brisket, plate and foreshank, while pork versions use belly, head and trotters. The meat is soaked in cold water to draw out blood, boiled whole in a seasoned broth until tender, wrapped in cloth and pressed under a weight, then sliced thin and served with a dipping sauce such as a soy sauce and vinegar mixture, or salted shrimp for pork. It is eaten as anju, an accompaniment to alcoholic drinks, and also tops dishes like naengmyeon and seolleongtang. It was once made as a by-product of preparing large quantities of beef stock for feasts and banquets.