1
Drain the blood from the pig's head thoroughly.
Pig's Head Pyeonyuk (Pressed Meat)
A traditional recipe for pig's head pyeonyuk that you can make affordably and abundantly at home.
KoreanOther
⏱️ 900 min total📝 11 steps
What You'll Need
Pig's head1
GingerAppropriate amount
OnionAppropriate amount
Kalopanax tree1
Acanthopanax tree1
JujubeAppropriate amount
Other ingredientsAppropriate amount of medicinal herbs and sub-ingredients
Instructions
2
Clean the head and skin of the blood-drained pig's head and shave off any hair.
3
Scrub the skin vigorously with a knife to clean it thoroughly.
4
Boil thoroughly with medicinal herbs such as ginger, onion, kalopanax, acanthopanax, and jujube.
⏱️ 180m 0s5
Remove the bones from the tender, boiled meat and pick them out carefully.
6
Mix the removed bones and meat well.
7
Place the hot meat into a clean sack.
8
Tie the sack tightly, place a heavy object on top, and let it set overnight.
⏱️ 720m 0s9
The next morning, open the sack and take out the firmly set pyeonyuk.
10
Cut into appropriate sizes and separate into chunks.
11
Wrap each piece in plastic wrap and store in a kimchi refrigerator to consume.