It is eaten as anju (an accompaniment to alcoholic drinks), or used as a topping for other dishes such as naengmyeon (cold noodles) and seolleongtang (ox bone soup).

[3] In the past, pyeonyuk was made during the preparation of a large amount of beef stock or broth for various dishes served during feasts and banquets.

[4] Today, it is also used in non-traditional dishes, such as a cold cut in wrap sandwiches, and is considered to be a healthier alternative to deep-fried, stir-fried, or roasted meat.

[3] Scallions and whole garlic cloves are a common addition in the broth when beef is used, and sliced ginger for pork.

[3] Pyeonyuk may also be used as a topping for other dishes such as naengmyeon (cold noodles), and seolleongtang (ox bone soup).