South Korean – Samgyeopsal

Samgyeopsal (삼겹살) is one of South Korea’s most popular dishes, consisting of thick, fatty slices of pork belly that are grilled at the table. The name “Samgyeopsal” translates to “three-layered flesh”, referring to the three layers of meat and fat visible in the pork belly cuts. It is often enjoyed in a social setting, making it a staple for gatherings and celebrations.

Key Features:

Meat:
- Pork belly slices are grilled without marination, allowing the natural flavor to shine.
- Some variations include seasoned pork belly marinated with garlic, soy sauce, or spicy gochujang (Korean chili paste).
Side Dishes (Banchan):
- Served with kimchi, lettuce leaves, perilla leaves, sliced garlic, green chili peppers, and bean sprouts.
- Dips include ssamjang (spicy soybean paste) and sesame oil with salt and pepper.
Vegetables and Wraps (Ssam):
- The grilled pork is often wrapped in lettuce or perilla leaves, along with garlic, kimchi, and sauces, creating a flavorful bite-sized wrap.
Accompaniments:
- It’s typically paired with soju (Korean distilled alcohol) for a complete Korean barbecue experience.

Flavor Profile:

Savory, rich, smoky, and juicy from the rendered pork fat, perfectly balanced with the freshness of the vegetables and spicy dipping sauces.

How It’s Served:

Cooked at the table on a built-in grill or portable grill.
Diners grill their own meat and assemble wraps (ssam) based on personal preferences.

Variations:

Ogyeopsal (오겹살): Pork belly with five layers of meat and fat for an even richer texture.
Moksal (목살): Grilled pork neck, a leaner alternative to Samgyeopsal.
Dwaeji Galbi (돼지갈비): Marinated pork ribs, offering a sweet and savory flavor.
Spicy Samgyeopsal: Marinated in gochujang (chili paste) for added heat.

Cultural Significance:

Often associated with social dining and celebrations, it’s popular for gatherings, birthdays, and office parties.
Samgyeopsal Day (March 3rd) is celebrated in Korea to honor this iconic dish!