Pressed meat salad with mustard sauce

Pyonyuk 편육 is a blanket term for pressed meat. In general, beef or pork is first boiled in water with whole peppers, green onions and rice wine, and then a heavy weight is placed on top of the boiled meat to make it more compact and firm. Then the meat is sliced thinly and used in various dishes. Today’s recipe is a salad with sliced beef and mustard sauce, and it will make a nice variation to your everyday salad.       600g beef shank 1 Asian pear 2 egg sheets 1 carrot 3 cucumbers 4 cups water 2Tbsp soy sauce 5 whole peppers 4 stalks of green onions (white parts) 30g onion 1Tbsp rice wine Mustard sauce 1/3 pear juice 2Tbsp yellow mustard 4Tbsp sugar 3Tbsp vinegar 3Tbsp grated carrot Lemon juice, salt, pepper, sesame seed oil   1. Tie beef shank with a string to keep the meat from falling apart. In a pot of water, put soy sauce, whole peppers, green onions, onion and rice wine together with beef. Boil for about 40 minutes. Test for doneness by poking the meat with a fork. It should enter without much resistance. 2. Peel the pear and slice it very thinly, about 0.6cm thick. Julienne the pear slices. Sprinkle some sugar the julienned pear. 3. Julienne carrot and cucumber into pieces the same size as the pear. 4. In boiling salt water blanch julienned carrot and cucumber. Drain well. 5. Whip up the egg and make a thin egg sheet by slowly swirling the egg wash over a frying pan at low heat. When cooled, cut the egg sheet into strips like carrot and cucumber. 6. Make the mustard sauce by combining all the ingredients listed above. 7. Cut the string off from the meat and cut it into thin slices. 8. Mix vegetables with the mustard sauce and place it in the middle of a plate. Place the beef slices around the vegetables in a circle. Pour the remaining mustard sauce over the beef slices. 9. Spread a bit of ketchup on top of the egg wrapping. You may slit an opening or two on top of the egg wrapping to show the rice inside.