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 | |
Pyeonyuk | ■■■■■■■ |
Pyeonyuk (??) is the Korean term for "Pressed meat". It is a dish made from slices of seasoned boiled . . . Read More | |
Mandoo | ■■■■■■ |
Mandoo refers to a Korean dumpling which is made of minced meat and vegetables wrapped in a thin piece . . . Read More | |
Stew | ■■■■■■ |
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant . . . Read More | |
Cansi / kansi | ■■■■■■ |
Cansi / kansi: Cansi or Kansi refers to the Ilonggo’s or Iloilo's version of Bulalo or stew made from . . . Read More | |
Useol | ■■■■■ |
Useol refers to Korean dish made of boiled beef tongue. Beef tongue is a delicacy in Korea. It is boiled, . . . Read More | |
Malgogi | ■■■■■ |
Malgogi is Jeju horsemeat. Since Goryeo times, horses have been raised in Jeju and the meat is not eaten . . . Read More | |
Heukdwaeji | ■■■■■ |
Heukdwaeji refers to Jeju black pork. Jeju native black pork is a typical Jeju specialty. The pigs are . . . Read More | |
Paillard | ■■■■■ |
Paillard refers to a slice or piece of meat (chicken, veal, beef) that has been pounded very thinly or . . . 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 |