It is one of the most popular pork parts or foods that Koreans enjoy most, and it is a menu that is often chosen when drinking with family, friends, or at the company because everyone enjoy it. When Korean people go outside, eat barbecue in the West, they eat grilled pork belly..



It is called the pork belly because the meat and scaffold appear in three layers.




This food has occurred since the establishment of the government of the Republic of Korea.



The culture of roasting pork on the Korean Peninsula has already existed since Goguryeo, but the roast pork at that time was grilled as spice, not grilling raw meat on a grill like pork belly. In fact, in the Joseon Dynasty, meat was usually boiled, steamed, boiled with soup, or added to other foods such as dumplings. In the late years, a dish of pork was finally baked.

Unseasoned raw meat was not very common, but the beef was also grilled without seasoning, which was considered to be common people who had no time to spice it up or used it.




However, this should also be taked into account the time when spices were expensive and when it was difficult to keep fresh meat for a long time. In Korea, the yakiniku culture was spread out as a food culture, primarily because of the introduction of Western Korean food, and secondly from the 1970s and 1980s when meat consumption began to increase rapidly.




The first mention of samgyeopsal in the press was on November 3, 1934, page 4 of the Dong-A Ilbo. At this time, it was called ‘triple meat’. In fact, samgyeopsal means that the meat and fat part of the meat overlapped three times. The word pork belly was first mentioned on January 20, 1959, page 4 of the tendency newspaper.


And as Korea developed and eat more meat, pork belly became the food that Koreans eat a lot.

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