and
cucumber Beef
pyeonyuk mainly uses
brisket,
plate,
foreshank,
tongue,
testicle,
mammary, head,
liver,
spleen, and
trotters, while pork
pyeonyuk uses
belly, head, and
trotters. The meat is always soaked in cold water to remove blood, and it is boiled as a whole chunk until tender. The broth for cooking the meat is flavored with salt and other seasonings that may vary from household to household, and can include
doenjang (soybean paste),
soju,
cheongju (rice wine),
black peppercorns, or
coffee powder. Scallions and whole garlic cloves are a common addition in the broth when beef is used, and sliced ginger for pork. After the meat is
tender, it is wrapped in cloth and pressed with a weight. Then it is sliced thin and served with a dipping sauce:
cho-ganjang (
soy sauce–
vinegar mixture) or
gyeoja-chojang (soy sauce, vinegar, and
mustard mixture) for the beef
pyeonyuk, and
saeu-jeot (salted shrimps) for the pork
pyeonyuk. Pork
pyeonyuk may also be eaten wrapped with
baechu-kimchi (cabbage kimchi), or in
lettuce or
perilla leaves as
ssam (wrap). Common side dishes for
pyeonyuk include
geotjeori (fresh kimchi),
mu-mallaengi-muchim (spicy dried radish salad), and
saengchae-muchim (spicy vegetable salad).
Pyeonyuk may also be used as a topping for other dishes such as
naengmyeon (cold noodles), and
seolleongtang (ox bone soup). ==Gallery==