Pyeonyuk

Pyeonyuk

Beef pyeonyuk
Place of origin	Korea
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)
Food energy (per 1 serving)	42.5 kcal (178 kJ)[1]
Media: Pyeonyuk

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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]