Soemeori-Pyeonyuk
Soemeori-Pyeonyuk (Pressed Ox Head) is a Korean food - a sticky, gelatinous terrine of beef head. Soemeori-Pyeonyuk is made from ox head that has been boiled, then all the meat attached to the bone are taken off and pressed to remove excess liquid. Soemeori-Pyeonyuk is served in slices like an ordinary terrine dishes.
Related Articles | |
Stew | ■■■■■■ |
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant . . . Read More | |
Fish Balls | ■■■■■ |
Fish Balls in the food context refer to a popular street food and culinary ingredient found in many cultures . . . Read More | |
Broth | ■■■■■ |
Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, . . . Read More | |
Ficeler | ■■■■■ |
Ficeler is the French word which means "to tie up". In cooking, it means "to tie up in string", referring . . . Read More | |
Sisig | ■■■■■ |
Sisig refers to a Filipino food which said to be originated from Pampanga is made from roasted pig's . . . Read More | |
Guk (Juk) | ■■■■ |
Guk (Juk) : Guk is the Korean generic word for "Soup". It is also known as "Juk". In Korea, soup is an . . . Read More | |
Meongge | ■■■■ |
Meongge refers to Korean "sea squirt". It has been a favored tasty sea food in abundance along the east . . . Read More | |
Jatjuk | ■■■■ |
Jatjuk (Pine nut porridge) . It is a Korean porridge made by boiling finely ground pine nuts and rice . . . Read More | |
Basic Korean Food Dictionary | ■■■■ |
Basic Korean Food Dictionary Sikdang Restaurant Myeon/Guksu Noodles Bap Rice (cooked) SEAFOODS Daehap . . . Read More | |
Pot Roast | ■■■■ |
Pot Roast refers to a tough cut of beef that has been slowly braised in a pot with a tiny bit of liquid. . . . Read More |