Pyeonyuk (Boiled Pressed Pork)

About the dish

Pyeonyuk is pork simmered until tender, wrapped in cloth, pressed, and sliced thin. Because it can be made ahead and eaten cold, it is perfect for Hansik — the day when no fire is lit. Lean and tidy, it also graced rite and feast tables.

Key ingredient

Pork (shank & head meat) — rich in protein and collagen; boiled and pressed, it turns springy and clean-tasting. Year-round, nationwide.

Ingredients

Main: pork (shank/belly), ginger, scallion, whole garlic, onion, soybean paste · Seasoning: salted shrimp, makjang, salt, pepper

Simple recipe

1. Simmer the pork with ginger, scallion, garlic and soybean paste until very tender.
2. Cook until a chopstick slides through, then lift out.
3. Wrap in cloth and press under a weight to shape.
4. Once fully cooled, slice thin against the grain.
5. Serve with salted shrimp, makjang and a fresh cabbage salad.

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