This delicious and healthy beef dish is a perfect summer meal to enjoy whether it’s for a family gathering or for guests! The tender beef slices pair perfectly with the crunchy perilla salad and the savory house made dressing! Try it as an appetizer, light meal or as a main dish!
what is pyeon yuk?
Pyeon Yuk is a traditional Korean dish that is made from either beef or pork. The meat is typically simmered until tender, then sliced thinly. Sometimes they are even pressed to give that compact look about it, especially pork. The meat is then served with some type of fresh salad and dressing. It’s really a fantastic dish by itself or with other Korean dishes!
where else can you use pyeon yuk?
You can use the thinly sliced beef for other Korean dishes as toppings. Koreans like to top off noodles or soups with Pyeon Yuk such as Neangmyeon, Seolleongtang, Bibim Guksu and much more. The boiled meat can easily be stored away in fridge and sliced when needed.
why do you use water that’s been used to wash rice for the broth?
This method is not mandatory, but it seems to help in speeding up the breaking down process for the meat. The starch in the water also helps with the broth flavoring in a subtle way and tends to take away that “meatie” flavor.
is this dish eaten cold or hot?
This dish is eaten typically as a cold dish with a cold salad or kimchi. Plus the meat needs to be sliced when it’s temperature has been cooled. If you cut the meat when it’s hot, it won’t be able to hold it’s shape.
why do you string the meat before cooking?
This process again is not mandatory and will not change the flavor of the meat, however if you don’t tie the meat, the shape of the meat will end up being flatter and wider. The goal is to find a meat that’s more rounded or oval shaped, since these look the best when sliced and served.
what kind of beef can i use for this dish?
You can use few different types of meat depending on your preference. Some meat have more of a bite than others. I like to use the brisket since my kids enjoy it. But you can also use shank meat as well. Depending on the type of beef, the simmering time may vary.
how to enjoy the reserved broth.
For this dish, there will be some broth from boiling the meat. Please do not discard! Instead, it creates a very clean beef broth you can serve together. All you need to do is chopped the Korean radish chunks into bitesize cubes then add sea salt, black pepper and chopped scallions! Easy peasy right?? You can also serve it with rice and make this a complete meal for your fam!!
how do i consume the sauce?
The sauce is used to marinate the salad since the meat doesn’t have any sodium level. You can drizzle the sauce just prior to serving to avoid a soggy salad. You can also use the sauce to dip the meat and pair it with rice.
KOREAN SLICED BEEF WITH PERILLA SALAD/PYEON YUK KKENIP MUCHIM
- 1 lbs beef brisket
- 8 cup Reserved water from washing rice
- 20 pc whole peppercorn
- 2 bay leaves, whole
- 4 garlic cloves
- 2 ginger slices
- 2 roots scallion root and white part only
- 2 Tbsp mirin
- 8 oz Korean radish cut into big chunks
- 12-14 whole perilla leaves sliced
- 1 garlic clove minced
- 2 cup chives chopped
- ½ medium onion sliced
- 1-2 baby red peppers sliced
Salad Dressing/Dipping Sauce
- 2 Tbsp mirin
- 2½ Tbsp Korean Soy Sauce
- 1 tsp sugar
- 1 garlic clove minced
- 1 stalk scallion chopped
- 1 Tbsp maesil, plum syrup
- ½ Tbsp sesame seeds
- ½ Tbsp sesame oil
- 1 pinch black pepper
- Tie beef with thick string, enough to hold it's shape. Soak beef in cold water for 30 minutes. Prep ingredients ready for the stock.
- Bring 8 cups of rice washed water to boil. Add beef and stock ingredients and bring to boil. Then simmer in medium heat for about 40min or until meat can be forked with ease.
- While broth is simmering, combine salad ingredients in one bowl and toss. Mix salad dressing in another bowl. Keep them in the fridge for freshness.
- Once meat is ready, lay it on the cutting board to cool off. Reserve soup broth for later use.
- When meat feels cool enough to slice, it could be lukewarm, slice them thinly against the grain. Display on the plate.
- Serve with cold salad and dressing. The dressing can be drizzled on top or served on the side.