Photograph of the finished Pyeonyuk

Korea · Thịt luộc ép lát Pyeonyuk

Pyeonyuk

2 hr Hands-on time + 4 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 3.1 lb
  • Photograph of Korean soybean paste (doenjang) Korean soybean paste (doenjang) 3.5 oz
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Onion Onion 2
  • Photograph of Turkish ground coffee Turkish ground coffee 0.7 oz
  • Photograph of Korean sesame leaves Korean sesame leaves 24 leaves
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 2.8 oz
  • Photograph of Sesame oil Sesame oil 2 ⅔ tbsp
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Black pepper Black pepper 0.4 oz

Method

  1. 1 Boil pork belly with doenjang (Chinese spice paste), ginger, onion, garlic, and ground coffee for 70 minutes, or until a toothpick inserted easily is inserted.
  2. 2 Remove the meat, wrap it tightly in a cloth, and press it down under a heavy object for 4 hours in the refrigerator.
  3. 3 Cold pressing is the whole point of pyeonyuk: the layers of skin, fat, and meat stick together in a single block that can be sliced thinly without falling apart.
  4. 4 Slice into 3 mm thick slices using a very sharp knife.
  5. 5 Mix gochujang with sesame oil and pepper to make a dipping sauce, served with perilla leaves.

With an appliance

  • Pressure cooker 1 hr 40 min

    Instead of step 1: high-pressure boiling for 30 minutes followed by natural pressure release; the 4-hour cold-pressing time still cannot be shortened.

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