Samgyeopsal

What is Samgyeopsal?

Samgyeopsal is a dish of thick, fatty pork belly slices, usually cut to show three layers of meat and fat. The slices are grilled at the table, often on a slanted metal plate or over charcoal. The meat is typically not marinated, letting its natural flavor stand out. Diners grill the pork themselves, sometimes with garlic, onions, mushrooms, and kimchi. Once cooked, the meat is wrapped in fresh lettuce or perilla leaves with sauces and side items, eaten in one bite. The taste is rich and savory, balanced by the freshness of the vegetables and the tang of the sauces.

Where does Samgyeopsal come from?

The first known mention of samgyeopsal as a dish appeared in a Korean newspaper in 1984, though the term became standard only after 1994. Pork belly became popular in South Korea in the late 20th century, partly due to government efforts to promote pork and chicken over beef. Improvements in pork production and changing tastes helped samgyeopsal become a staple. New cuts and serving styles, like thinly sliced 'daepae samgyeopsal' and the use of Jeju Black pig, have emerged since the 1990s.

How is Samgyeopsal made?

Samgyeopsal is made by slicing pork belly into thick pieces, sometimes with the skin on. The slices are grilled at the table, usually on a metal griddle or over charcoal. Diners use tongs and scissors to turn and cut the meat as it cooks. The pork is often cooked alongside vegetables like garlic, onion, mushrooms, and kimchi, which soak up the fat. The meat is typically not marinated, though flavored versions exist. Once cooked, it is eaten wrapped in fresh leaves with sauces and side dishes.

How and when is Samgyeopsal eaten?

Samgyeopsal is a social meal, often shared among friends or colleagues. Each person grills their own meat and assembles wraps with lettuce, perilla leaves, pickled radish, and sauces like ssamjang or sesame oil with salt and pepper. Sliced garlic, onions, and kimchi are common additions. The meal may include rice, stews, or cold noodles. It is popular with drinks such as soju or somaek (soju mixed with beer). Leftover meat and rice are sometimes fried together at the end of the meal.

Kinds of Samgyeopsal

Variations include ogyeopsal, which uses pork belly with the skin left on, and daepae samgyeopsal, which is thinly sliced. Marinated versions with flavors like garlic, wine, or Korean pastes have become more common since the late 2000s. Jeju Island is known for serving larger portions and using Jeju Black pig. Some restaurants offer beoljip samgyeopsal, where the meat is cut to resemble a beehive.

What Samgyeopsal means

Samgyeopsal is deeply woven into South Korean dining culture, especially as a meal for gatherings and after-work outings. March 3 is celebrated as Samgyeopsal Day, highlighting the dish's three-layered meat. A common belief links eating samgyeopsal to protection from air pollution, though this is a myth. Surveys show pork belly is the favorite pork cut for many South Koreans. The dish is often associated with socializing, drinking, and the modern Korean lifestyle.

Questions people ask about Samgyeopsal

Good reading and sources

• The 5th annual OFM 50: what we love about food in 2017The Guardian, Article

• Samgyeopsal on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data