Samgyeopsal is a grilled meat dish featuring thick slices of unmarinated pork belly cooked directly on a hot metal pan at the dining table. The uneasoned pieces of pork belly are placed on a very hot grill, often set at a slight tilt to allow the rendered fat to slide downward and pool in a small collection cup. To maximize flavor, thick wedges of raw garlic, sharp white onions, enoki mushrooms, and deeply fermented sour kimchi are deliberately positioned at the lower end of the sloped metal to fry aggressively in the dripping pork fat. Once the meat develops a deeply browned, crispy exterior, individuals utilize metal tongs and large kitchen scissors to snip the long strips into bite-sized squares right on the hot surface. Samgyeopsal is eaten wrapped in lettuce, either green lettuce or perilla, known as ssam. A piece of the sizzling meat is dragged through gireumjang, a simple mixture of toasted sesame oil, coarse sea salt, and black pepper, or heavily coated in ssamjang, a thick, spicy paste combining fermented soybeans and chili. The dipped pork goes into the leaf alongside the grilled garlic, raw green chilies, and a sharply dressed scallion salad, before the entire bundle is folded tightly and eaten in a single, massive bite. Cold shots of clear distilled liquor, specifically soju, almost universally accompany the heavy meal to cut through the intense grease. While the plain, unseasoned slabs represent the absolute standard, there are massive variations in thickness and marinades. Daepae samgyeopsal uses freezing temperatures to slice the belly remarkably thin, resembling wood shavings, which crisp up rapidly over heat in mere seconds. Ogyeopsal leaves the chewy skin fully attached, offering a five-layered cut with significantly more bounce and texture. Other modern iterations soak the raw meat in red wine, coat it heavily in green herbs, or entirely ditch the unmarinated rule by submerging the strips in sweet soy sauce or fiery red chili paste before hitting the grill. The name of the dish consists of three words: sam (three), gyeop (layered), and sal (meat), so it can be literally translated as three-layered meat, referring to the three visible layers of the meat. The massive surge in this specific fatty cut dates to the late 20th century, accelerating during the economic boom of the 1980s and 1990s. During this era, export markets heavily favored lean pork cuts, leading to massive quantities of the rejected fatty belly sections flooding the domestic market at incredibly low prices. Concurrently, a widespread belief emerged among coal miners and construction workers that consuming the heavily greasy meat effectively washed away toxic dust accumulated in the throat and lungs after a long shift. This combination of cheap abundance and perceived health benefits firmly cemented grilled meat as an absolute staple, so much so that March 3rd is universally celebrated as a dedicated holiday for eating samgyeopsal, a date that mirrors the three layers in the meat. The dish is most commonly accompanied by lettuce, raw garlic, green chili peppers, kimchi, and green onions. Two dipping sauces are traditionally served on the side: one is ssamjang, consisting of sesame oil, chili paste, and soybean paste, and the other is gireumjang, consisting of sesame oil, salt, and black pepper.
This South Korean classic consists of thinly sliced fatty pork cuts that are marinated and then grilled or pan-fried. The marinade is based on gochujang - a spicy Korean chili paste - and additions such as soy sauce, chili flakes, rice wine, garlic, and ginger. Also known as dwaejigogi bokkeum, this pork dish is commonly prepared at home, and it is a staple at Korean restaurants. Jeyuk bokkeum is usually served with lettuce or perilla leaves that are meant to be used as wrappers, while other accompaniments include ssamjang and kimchi.
Bossam is a hearty meal centered on thinly sliced, mildly flavored boiled pork, bundled in leafy greens with pungent sauces and crisp vegetables. The origins of this boiled meat are closely tied to the annual autumn agricultural labor event known as gimjang, where vast quantities of winter cabbage are harvested and mixed with spices to make kimchi. Because this massive workload required heavy caloric replenishment, large blocks of pork were submerged in boiling water and served immediately alongside the freshly salted, unfermented cabbage leaves. The solid blocks of pork belly or shoulder are placed into a boiling liquid heavily flavored with ginger, whole garlic cloves, scallions, and thick fermented soybean paste to cook. This specific boiling liquid completely eliminates lingering animal odors from the fat while softening the meat. Sometimes, instant coffee granules or dark soybean sauce are poured directly into the stock to dye the outer layer of the fat a rich, appetizing brown. The pork simmers continuously until it is highly tender, then it is removed, briefly cooled, and sliced into neat, thick rectangles. Upon arrival at the table, the warm meat sits on a large shared platter, surrounded by a vast array of wrapping components. Fresh lettuce, aromatic perilla leaves, or lightly salted napa cabbage serve as the outer vessel. A slice of the warm pork is placed onto the leaf and crowned with saeujeot, a highly salty liquid filled with tiny fermented shrimp that cuts through the rich pork fat. A dollop of thick, spicy soybean paste, raw green chilies, and a remarkably sweet, crunchy radish salad coated in red chili flakes join the meat inside the leaf before the entire bundle is folded tightly and eaten in a single bite, typically accompanied by rice, sweet kimchi, and shrimp sauce. The meal is widely regarded as a highly favored late-night delivery option and is often consumed alongside cold alcoholic beverages. Moving beyond the standard pork-and-radish combination, distinct modifications introduce raw seafood directly into the mix. Gul bossam integrates freshly shucked, raw oysters straight into the wrap, creating a sharp, briny contrast to the heavy meat oils. Another distinct offshoot, hoe bossam, incorporates chewy, heavily spiced raw skate or flounder into the vegetable bundle, drastically altering the texture and introducing a pungent bite to the savory profile.
Ogyeopsal is a pork belly cut traditionally used in South Korean barbecue (gui). The cut comes from the pork belly together with the skin. It is similar to more popular samgyeopsal, which does not include the skin. Ogyeopsal is typically sliced into strips that are then grilled on traditional Korean barbecue. It is usually cut into smaller, bite-size pieces. Grilled ogyeopsal can be enjoyed plain—accompanied by side dishes and dipping sauces—but it is also commonly incorporated into ssam wrappers, together with the accompaniments. Ogyeopsal roughly translates as five-layered meat, due to the number of layers visible on the cut.
Moksal is a Korean name for pork cuts obtained from the neck of the animal. This pork cut is nicely marbled, and its tough and stiff texture makes it great for grilling. Compared to samgyeopsal (pork belly), moksal doesn’t have as much fat. This cut comes in pork chop size, and as it’s grilled, the meat is often cut into bite-sized pieces with special scissors. This is one of the most popular pork cuts in Korea and it’s mostly used for Korean barbecue.
Hangjungsal or hanjeongsal is a Korean name for pork jowl, a pork cut that’s often used in traditional Korean barbecue. Due to the fact that a whole pig provides only about 200 grams of hangjungsal, the cut is less accessible than samgyeopsal (pork belly) and moksal (pork neck). The texture of hangjungsal is crunchy and chewy, while the flavors are heavier than other pork cuts, so it’s not recommended to have too much of it. Hangjungsal has even marbling, and although the texture is chewy, it’s also tender and juicy once it’s been grilled.
Pork ribs are one of the most common cuts used in the preparation of gui – traditional Koran barbecue. The ribs are marinated in a spicy gochujang-based mixture or a milder soy sauce marinade, both of which are typically enriched with rice wine, garlic, and ginger, as well as various other additions. In restaurants, the ribs are traditionally grilled tableside and are then eaten by using lettuce or perilla leaves as wrappers. The whole meal is usually accompanied by a dipping sauce called ssamjang, different side dishes (banchan), and various fresh vegetables.
Jokbal is a popular South Korean dish consisting of boneless seasoned and steamed pig's legs. The meat is usually seasoned with a combination of soy sauce, ginger, and black taffy, giving the dish a unique flavor. Jokbal is traditionally served with side dishes such as kimchi, buchu, and shredded radish, while the condiment of choice is usually ssamjang, which is a combination of fermented bean paste and pepper. It is recommended to serve jokbal wrapped in lettuce leaves.
Galmaegisal or kalmaegisal is a Korean name for skirt meat, a pork cut that’s sliced into thin strips after it’s been grilled on a traditional Korean barbecue. The texture of galmaegisal is chewy and tougher than other pork cuts due to the fact that the meat is attached to the diaphragm of the animal. This cut is especially popular in the Mapo region and it’s a great alternative to the fattier samgyeopsal (pork belly). Interestingly, many people claim that it tastes less porky than samgyeopsal as well.
Daeji galbi or daejikalbi is a Korean name for pork ribs, a cut of pork that’s usually used for traditional Korean barbecue. The ribs are marinated before grilling, often in a combination of ginger, onions, garlic, gochujang red chili pepper paste, sugar, soy sauce, sesame oil, and black pepper. If you order daeji galbi in a restaurant, in some places you might get a combination of ribs and moksal (pork neck). Once grilled, the pork ribs are often served with cold noodles on the side.
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