Pyeonyuk refers to thinly sliced meat which has been boiled and pressed in Korean cuisine. It can be either made with beef or pig, usually tough parts of meat. The pyeonyuk made with beef is called suyuk pyeonyuk while jeyuk pyeonyuk is named for pyeonyuk made with pork. The former is dipped into either choganjang (mixture of soy sauce and vinegar), or gyeoja chojang (mixture of soy sauce, vinegar, and mustard). As for jeyuk pyeonyuk, it is dipped into the brine of saeujeot

Saeujeot

Saeujeot is a variety of jeotgal, salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed jeotgal along with myeolchijeot in South Korea. The name consists of the two Korean words, saeu and jeot...

(fermented salted shrimp) and wrapped with kimchi

Kimchi

Kimchi , also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made of vegetables with varied seasonings. There are hundreds of varieties of kimchi made with a main vegetable ingredient such as napa cabbage, radish, green onions or cucumber. It is the most common...

. It is eaten as anju

Anju (food)

Anju is a general term for a Korean side dish consumed with alcohol . Some of these side dishes can also be ordered as an appetizer or a main dish. These side dishes are different from the banchan side dishes served with a regular Korean meal...

which are dishes associated with alcoholic beverages, or used for janchi (잔치, feast or banquet).