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Korean-style serving of O-gyeopsal

오겹살 · O-gyeopsal

O-gyeopsal

오겹살

What exactly is it?

Skin-on pork belly adds a chewy skin layer to the meat and fat. Ogyeop is a menu name, not a guarantee of exactly five anatomical layers. Thick pieces may be grilled before being cut into bites.

Main ingredients

Skin-on pork belly, salt, ssamjang or fermented anchovy dip

Ordering and serving

Let the skin side cook before cutting. Jeju-style meljeot dip contains fermented anchovy. The cut name alone does not establish black-pork breed or Jeju origin; read the meat labeling.

Origins and changes

Leaving the skin on creates the cut’s distinctive texture. Jeju black-pork restaurants often feature it; Visit Jeju also documents a Seongeup restaurant pre-grilling it over citrus wood. That wood treatment belongs to the specific restaurant.

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O-gyeopsal

오겹살

Main ingredients
Skin-on pork belly, salt, ssamjang or fermented anchovy dip
Flavor and character
Skin-on pork belly adds a chewy skin layer to the meat and fat. Ogyeop is a menu name, not a guarantee of exactly five anatomical layers. Thick pieces may be grilled before being cut into bites.
How to eat it
Let the skin side cook before cutting. Jeju-style meljeot dip contains fermented anchovy. The cut name alone does not establish black-pork breed or Jeju origin; read the meat labeling.
Read about this dish →

Samgyeopsal

삼겹살

Main ingredients
Pork belly, salt or ssamjang, lettuce or perilla leaves, garlic and other accompaniments
Flavor and character
Layered pork belly is grilled on a plate or over charcoal. Meat and rendered fat lead the flavor rather than a soy marinade. Cooked pieces can be dipped in salt or ssamjang, or wrapped in leafy vegetables; thickness affects cooking time.
How to eat it
Check any minimum order, such as two portions. A portion usually specifies meat weight; rice and stew may cost extra. Some restaurants expect diners to grill, while others provide that service.
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