Yangjimeori-Pyeonyuk

Yangjimeori-pyeonyuk is a dish of long-simmered brisket that has been pressed and cut into slices. ‘Yangjimeori’ is the meat from ox chest, and “pyeonyuk” refers to thin slices of meat.

Ingredients

• - 160 g abalones2 kg (10 cups) water

• - fragrant seasoning

• 45 g green onion

• 30 g (6 cloves) garlic

• - 2 g (½ teaspoons) salt

• - vinegar soy sauce

• 18 g (1 tablespoon) soy sauce

• 22.5 g (1½ tablespoons) vinegar

• 15 g (1 tablespoon) water

• 3 g (½ tablespoons) pine nuts powder

Preparation

• 1. To draw out the blood from the beef, soak it in water for 1 hour, and cut it into 15 cm-wide, 9 cm.

• 2. Trim & clean the green onion and garlic.

• 3. Blend vinegar soy sauce.

Recipe

• 1. Pour water in the pot and heat it up for 9 minutes on high heat. When it boils, put the brisket, skim off the foam and other residue from the surface.

• 2. Reduce the heat to medium and boil it for 1 hour, add the fragrant seasoning and boil for another 30 minutes (350 g).

• 3. When the meat is well-done, take out the meat, wrap it with cotton cloths and press with heavy weight for more than 1 hour to make flat.

• 4. When the meat flatten, cut and slice it into 3 cm-wide, 5 cm and 0.3 cm-thick along with the opposite direction of the texture (280 g). Serve it with vinegar soy sauce.

TimeProcessHeat Contro

PreparationDrawing out blood from beef

0minBoiling brisketH-Heat 9 minutes M-Heat 1 hour

60minBoiling after adding fragrant seasoningsM-Heat 30 min

90minPressing brisket and cutting

Tip

• When cooking a big size meat, bind with thread to help the meat more squared.

#KRecipe