Korean Pressed Boiled Pork Slices
Quick answer
Pyeonyuk is a Korean chilled pork dish made by boiling pork shank with garlic, ginger, green onion, whole peppercorns, and salt for nearly an hour, then wrapping the meat...
What makes this special
- Pyeonyuk presents chilled slices of boiled pork shank pressed after cooking with ginger and peppercorns.
- Ginger and whole pepper boiled 55 minutes completely purge the pork odor
- Immediately wrapped tight and chilled to set the shape for thin slicing
Key ingredients
Core cooking flow
- 1 Rinse 900 g pork shank under cold water, rubbing the surface well.
- 2 Put 1800 ml water, 1 tablespoon salt, 6 garlic cloves, 12 g ginger, green on...
- 3 Add the blanched pork shank once the seasoned water is boiling.
Pyeonyuk is a Korean chilled pork dish made by boiling pork shank with garlic, ginger, green onion, whole peppercorns, and salt for nearly an hour, then wrapping the meat tightly and refrigerating it until firm. The aromatics in the cooking water neutralize off-flavors from the pork, and the salt seasons the meat evenly throughout during the long simmer. Slicing after thorough chilling produces neat, thin pieces with a uniform grain, and the cold temperature sharpens the meat's clean, lean flavor in a way that serving it warm cannot replicate. Traditionally served with salted shrimp or anchovy paste for dipping, pyeonyuk is a staple on Korean holiday tables and a common appetizer when hosting guests. Wrapping the pork tightly while it is still hot is essential so that the shape sets as it cools, and refrigerating for at least two hours before slicing prevents the meat from crumbling under the knife.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Rinse 900 g pork shank under cold water, rubbing the surface well.
Blanch it in boiling water for 3 minutes, then remove it when foam and blood rise and rinse again to keep the broth clean.
- 2Season
Put 1800 ml water, 1 tablespoon salt, 6 garlic cloves, 12 g ginger, green onion, onion, and peppercorns in a pot.
Bring it to a strong boil until the aromatics smell clear and the salt dissolves.
- 3Season
Add the blanched pork shank once the seasoned water is boiling.
Keep the heat high until it returns to a boil, then skim off any foam that rises so the cooking liquid stays clear.
- 4Control
Lower to medium heat once it boils steadily and simmer for 55 minutes.
Keep the liquid gently bubbling rather than rapidly reducing, and check that a chopstick slides deeply into the meat without resistance.
- 5Step
Lift out the pork and let surface steam escape for about 5 minutes while it is still warm.
Wrap it very tightly in plastic wrap, tightening both ends, because a loose wrap lets the shape spread as it cools.
- 6Finish
Refrigerate the wrapped pork for at least 2 hours before slicing.
Cut it thinly just before serving, and if the slices crumble, chill it longer; serve cold with salted shrimp or anchovy paste.
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