Discover Korean Food 70: Dr. Sook-Ja Yoon’s “Yangjimeori-Pyeonyuk, Pressed and Sliced Brisket”

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 & Quantity]
600 g beef (brisket), 2 kg (10 cups) water
* Fragrant seasoning : 45 g green onion, 30 g (6 cloves) garlic, 2 g (½ tsp) salt
* Vinegar soy sauce : 18 g (1 tbsp) soy sauce, 22.5 g (1½ tbsp) vinegar, 15 g (1 tbsp) water, 3 g (½ tbsp) 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-long.
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 min. 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 min. (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-long and 0.3 cm-thick along with the opposite direction of the texture (280 g). Serve it with vinegar soy sauce.

[Tip]
* When cooking a big size meat, bind with thread to help the meat more squared.

 

You must be logged in to post a comment Login

London United Korean Fan Club

London United Japanese Fan Club