Samgyeopsal

Dish information

Samgyeopsal, literally meaning "three layer flesh," refers to thick slices of pork belly, a cornerstone of Korean BBQ culture. While pork has been consumed in Korea for centuries, the popularity of grilling unmarinated pork belly specifically as samgyeopsal is a relatively modern phenomenon. Its rise to prominence truly began in the late 20th century, particularly from the 1960s onwards, as pig farming grew significantly in South Korea, making pork more affordable and accessible than beef. Historically, pork belly was often used in stews or preserved, but the direct grilling method, allowing the rich, fatty layers to crisp up, captured the public's palate. Samgyeopsal holds immense cultural significance as a communal dish, signifying celebration, camaraderie, and casual gatherings. It's intimately linked with the Korean dining experience where diners cook their own meat on a tabletop grill, cutting the cooked pieces with scissors and wrapping them in fresh lettuce or perilla leaves with various condiments like ssamjang (a spicy dipping sauce) and kimchi. This interactive element makes it a social ritual rather than just a meal. Its popularity surged with economic development, becoming a go-to meal for salarymen after work and families on weekends. Today, samgyeopsal is a global ambassador for Korean cuisine, found in Korean BBQ restaurants worldwide, and championed by food critics and celebrity chefs for its simple yet deeply satisfying flavor profile. Its enduring appeal lies in its combination of taste, texture, and the shared experience of cooking and eating together.

Timeline

• 1960s

  Samgyeopsal begins to gain widespread popularity in South Korea as pork becomes more accessible and affordable.

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  1970s

  The practice of grilling unmarinated pork belly at the table becomes a common dining experience.

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  1980s

  Specialized Samgyeopsal restaurants emerge, solidifying its status as a distinct culinary offering.

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  1990s

  Samgyeopsal becomes a staple for social gatherings, particularly amongst office workers after hours.

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  2000s

  Korean BBQ, with Samgyeopsal at its forefront, begins its international expansion.

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  2015

  The South Korean government declares 'Samgyeopsal Day' on March 3rd, further promoting the dish.