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Samgyeopsal with garlic and kimchi

삼겹살 · Samgyeopsal

Samgyeopsal

삼겹살

What exactly is it?

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.

Main ingredients

Pork belly, salt or ssamjang, lettuce or perilla leaves, garlic and other accompaniments

Ordering and serving

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.

Origins and changes

The cut name became the restaurant dish name. Thin frozen slices and thick fresh-cut belly represent different handling and menu styles, while grilling and sharing at the table became central to the dining format.

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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.
Read about this dish →

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 →
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