A dish made by boiling the head of a cow, pig, etc., of which the bones have been picked out, and then wrapping the boiled beef or pork in thin cloth, hardening the wrapped meat by pressing it under a heavy object, and then slicing the hardened meat.

A dish of thin-sliced boiled pork eaten with the tender inner leaves of napa cabbages, bossamgimchi/bossamkimchi, etc.