Samgyeopsal, Grilled Korean Pork Belly

Korean culture has influenced the world people. From their music, clothes, skincare products, and even their food such as ramyeon, kimchi, spicy noodles, milk tea, and the most popular “samgyeopsal” or Korean barbecue. 

We can see many posts on social media about it and there are many new restaurants over the world and even in the small countries that offer the dish. 


About Samgyeopsal, Grilled Korean Pork Belly

Samgyeopsal is a popular Korean dish that is commonly served as an evening meal. The meat, usually either marinated or seasoned, is cooked on a grill at the diner's table. Usually, diners grill the meat themselves and eat directly from a grill. It is typically served with ssamjang, vegetables, and lettuce leaves to wrap it in.

Sliced pork belly cooked on a caldron lid. Cast iron caldron lids are now widely used for grilling pork belly.

Samgyeopsal or also known as samgyeop-sal-gui or grilled pork belly is a type of gui (grilled dish) in Korean cuisine. Its name literally means “three-layered flesh” which denotes the layers visible on the meat. It is said that samgyeopsal originated from Kaesong in the early 20th century. The people in Kaesong were known for their excellent skills and innovative ideas when it comes to business. Koreans have long preferred beef over pork, a predilection that dates back as far as the Joseon Dynasty. So, entrepreneurs come up with the idea of samgyeopsal thinking that it would be successful because Koreans love eating meat. 

Samgyeopsal Day

Do you know that Koreans observe “Samgyeopsal Day'' on March 3? In South Korea where they celebrate it every year, the average daily sales of samgyeopsal become higher as many Koreans seem to observe this special day. It is celebrated every March 3 because Number 3 in Korean pronounced as “sam”.

Enjoy yourself for Samgyeopsal

Samgyeopsal is a popular barbecue dish similar to uncured bacon, consisting of thick, greasy pieces of pork belly that are not seasoned. Pork belly, which literally means "three layers of meat," is a thick, fatty piece of meat very similar to bacon.

When cooking on a grill, meat is usually eaten with perilla leaves, lettuce, green pepper, and sliced garlic, along with sauce such as red pepper paste or ssamjang.

When the meat is cooked, the larger pieces are cut into small pieces with a pair of scissors, placed inside perilla leaves or lettuce, and rolled with sauce.

Samgyeopsal is by far one of the most popular pork dishes in restaurants and Korean homes. Although it is one of the more expensive parts of pigs, a recent survey found that about 70 percent of Koreans eat pork belly at least once a week.


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