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 | |
| Heukdwaeji | ■■■■ |
Heukdwaeji refers to Jeju black pork. Jeju native black pork is a typical Jeju specialty. The pigs are . . . Read More | |
| Bossam | ■■■■ |
Bossam refers to a Korean food described as boiled and sliced pork or beef served with spicy cabbage . . . Read More | |
| Jjim and Jorim | ■■■■ |
Jjim and Jorim are Korean term which means "simmered meat or fish". It is a traditional Korean food. . . . Read More | |
| Jus lie | ■■■■ |
Jus lie is a French cooking term for a thickened gravy; - - "Jus" or "jus lie" is a term used in French . . . Read More | |
| Paillard | ■■■■ |
Paillard refers to a slice or piece of meat (chicken, veal, beef) that has been pounded very thinly or . . . Read More | |