Yukpo is a type of po or dried meat, made from beef. It is a traditionalKorean food, commonly eaten as snack food, banchan or anju. It is also one of the foods prepared for traditional occasions such as pyebaek and jesa.
Name
The Sino-Korean word yukpo is a compound of yuk, meaning "meat", and po, meaning "dried meat or fish". Because beef is the default meat in Korean cuisine, many beef dishes such as yukpo and bulgogi are referred using the wordsgogi or yuk, meaning "meat", rather than soegogi or uyuk, meaning "cow meat".
History
Varieties
Dried thinly sliced beef is usually called geonpo, while when the meat is pounded flat and dried it is called pyeonpo. When the beef is seasoned with salt and pepper, it is called yeompo, while the dried beef seasoned or marinated with soy sauce-based seasonings are called jangpo, pyeonpo, sanpo, or yakpo, according to the methods.
Baepo – thinly sliced beef or pork, seasoned and dried on baerong on fire
Jangpo – thick slices of lean meat is repeatedly grilled to sear skin, beaten with bats, and seasoned with aged soy sauce, until thoroughly cooked
Jeotguk-po – thinly sliced beef, parboiled in water and jeotguk and dried
Possam – thinly sliced beef, seasoned, beaten, cut into circles, stuffed with a few pine nuts and sealed into half-moon shape, dried and grilled
Pyeonpo – beef is pounded flat with knife, and dried
*Daechu-pyeonpo – pounded beef is shaped into a size and shape of a jujube
*Jang-pyeonpo – beef pounded and marinated with soy sauce
*Jin-pyeonpo – thinly sliced beef, marinated with oil, soy sauce, and salt, and eaten raw or grilled without being dried
Sanpo – sliced pieces of beef is massaged with salt and sun-dried
Yakpo – meat is thinly sliced, seasoned with soy sauce, oil, sugar, and pepper, massaged, and dried on sokuri
Use
Yukpo is eaten as snack food, banchan or anju. Salted and dried yukpo is eaten as po-jaban, a salty banchan. Yukpo is also one of the foods prepared for traditional occasions such as pyebaek and jesa.
