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Pyeonyuk
''Pyeonyuk'' refers to thinly sliced meat which has been boiled and pressed in Korean cuisine. It can be either made with beef or pig, usually tough parts of meat. The ''pyeonyuk'' made with beef is called ''suyuk pyeonyuk'' while ''jeyuk pyeonyuk'' is named for pyeonyuk made with pork. The former is dipped into either ''choganjang'' (mixture of soy sauce and vinegar), or ''gyeoja chojang'' (mixture of soy sauce, vinegar, and mustard). As for ''jeyuk pyeonyuk'', it is dipped into the brine of ''saeujeot'' (fermented salted shrimp) and wrapped with kimchi.〔(편육 片肉 ) (in Korean) Encyclopedia of Korean Culture〕 It is eaten as ''anju'' which are dishes associated with alcoholic beverages, or used for janchi (잔치, feast or banquet). From Joseon Dynasty, Koreans ate ''Pyeonyuk'' as a side dish for drinks.
==Preparation and serving==
In case of beef, usually brisket is used, for pork, belly or neck. Beef shank, lungs, sweetbread, tongue, head, testicles and genitals might also be used. The broth for cooking the meat is seasoned with a pinch of salt and other seasonings that may vary from household to household and can include doenjang, soju, sake or wine, pepper or even some ground coffee.
After the meat is tender, it is wrapped in cloth and pressed with weight. Then it is sliced thin and served with a soy sauce-vinegar mixture or ''saeujeot''. In restaurants it is common practice to serve it with geotjori (freshly made kimchi) and fish sauce. Pyeonyuk is a usual dish at gimjang, the season of kimchi making. It can also be served with naengmyeon (cold noodle soup) or consumed as ''ssam'', wrapped in lettuce or perilla leaves.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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