Samgyeopsal: Difference between revisions

| hangul = {{lang|ko|삼겹살}}

| hanja = {{lang|ko-Hant|三겹살}}

| koreanipa = {{IPA-|ko|sam.ɡjʌp.s͈al|}}

| hangul1 = {{lang|ko|삼겹살구이}}

| hanja1 = {{lang|ko-Hant|三겹살구이}}

| koreanipa1 = {{IPA-|ko|sam.ɡjʌp.s͈al.ɡu.i|}}

'''''Samgyeopsal''''' ({{lang|koKorean|hangul=삼겹살}}; {{literal translation|three-layer meat}}), '''''samgyeopsal-gui''''' ({{lang|ko|삼겹살구이}} {{literal translation|grilled three-layer meat}}), or '''grilled pork belly''' is a type of ''[[gui (food)|gui]]'' (grilled dish) in [[Korean cuisine]].

Directly translated from Korean, ''samgyeop-sal'' ({{lang|ko|삼겹살}}) means "three layer flesh,", referring to striations of lean meat and fat in the [[pork belly]] that appear as three layers when cut.<ref name="Sula">{{Cite news|url=https://www.chicagoreader.com/chicago/korean-barbecue-pro-samgyubsal-pork-belly-northbrook-samgyeopsal/Content?oid=24085840|title=Delight in the belly of the beast at Pro Samgyubsal|last=Sula|first=Mike|date=26 October 2016|work=[[Chicago Reader]]|access-date=15 February 2018}}</ref><ref name="Gold">{{Cite news|url=http://www.laweekly.com/restaurants/jonathan-gold-reviews-palsaik-samgyeopsal-2171496|title=Jonathan Gold Reviews Palsaik Samgyeopsal|last=Gold|first=Jonathan|date=28 July 2011|work=[[LA Weekly]]|access-date=16 February 2018}}</ref>

The first mention of the meat dish was in a [[The Dong-a Ilbo|''Donga-ilbo'']] article published on November 3, 1984, titled "How to Distinguish Between Good and Bad Meat", where the dish is called "segyepsal (세겹살)" instead of samgyeopsal.<ref name="dongy">{{cite web|url=https://www.donga.com/news/Society/article/all/20171102/87087980/1|title=[백 투 더 동아/11월3일]삼겹살과 한국 사람은 언제부터 사랑에 빠졌을까|date=2 November 2017|publisher=[[The Dong-a Ilbo|date=2017-11-02]]}}</ref> The word samgyeopsal only became an entry for the ''[[Standard Korean Language Dictionary]]'' after 1994.<ref name="tong">{{cite web|url=http://www.tynewspaper.co.kr/news/articleView.html?idxno=10767|publisher=tongyeong sinmun|title=삼겹살|date=5 February 2021}}</ref> The last mention of "segyeopsal" was in an article in 1974.<ref name="dongy"/>

Until the 1980s, the main type of meat the Koreans preferred was beef, but pork and chicken meat were encouraged at a national policy level as a good alternative as most of the cattle were used for agriculture and thus beef supplies were deficient.<ref name="kook"/> In response to government policies, [[Chaebolchaebol]]s, especially [[Samsung]], started to run pork farms.<ref name="kook"/> Samsung later shut down the farms due to backlash from farmers worried that Samsung was attempting real estate [[speculation]].<ref name="kook">{{cite web|url=http://www.farminsight.net/news/articleView.html?idxno=988|title=[팜역사속으로]우리는 언제부터 삼겹살을 먹게 되었을까?|publisher=farminsight|date=2018-10-19}}</ref>

During the late 1980s to the 1990s, the dish became a popular menu item along with [[Jokbal]] and [[Sundae (sausage)|sundae]], as Samsung and [[Lotte Corporation|Lotte]] entered the meat processing industry.<ref name="kook"/> The use of pork in traditional Korean cuisine such as [[Bossam]] or [[Bokkeum#Wet|jeyuk-bokkeum]] focused on methods of hiding its smell with strong seasoning using spices such as ginger, garlic, and leek. After the smell problem was solved by scientific methods such as castration of pigs at the production level, the popularization of samgyeopsal became possible.<ref name="kook"/> In 1996, "daepae samgyeopsal", a samgyeopsal that is named because it is thinly cut like it was cut by a [[Plane (tool)|Plane]] (called "daepae" in Korean. A tool to cut wood), was invented.<ref name="tong"/> The [[Hoesik]] culture after the 1998 financial crisis also popularized the dish as part of the South Korean office cuisine.<ref name="tong"/> During the 2000s, beoljip samgyeopsal, which was named as such because the way the meat is cut resembled a beehive (beoljip in Korean) appeared.<ref name="yongnam">{{cite web|url=https://www.yeongnam.com/web/view.php?key=20140725.010410753060001|title=[이춘호 기자의 푸드 블로그] (상)삼겹살 이야기|publisher=yongnamilbo|date=2014-07-25}}</ref> From 2005, the [[jejuJeju island]] culture of providing bigger portions of meat in [[:ko:근 (단위)|geun]] (a traditional Korean unit that is equivalent to 600gs) instead of 100 grams, and the popularization of [[Jeju Black pig]] meat influenced the samgyeopsal culture.<ref name="yongnam"/>

== PopularityIn culture ==

In [[South Korea]], theMarch third day of March3rd is "Samgyeopsal Day", due to samgyeopsal's three-layered composition.<ref name="Kim2">{{Cite news|url=http://english.hani.co.kr/arti/english_edition/e_business/680562.html|title=Consumption of tasty pork belly bulge on its special day|last1=Kim|first1=Jeong-pil|date=3 March 2015|work=[[The Hankyoreh]]|access-date=16 February 2018|last2=Kim|first2=Hyo-jin}}</ref> According to a 2006 survey by [[National Agricultural Cooperative Federation]], 85% of South Korean adults stated that their favourite slice of pork is the pork belly.<ref name="2006 ACK Survey">[http://cafe.naver.com/dodumari.cafe?iframe_url=/ArticleRead.nhn%3Farticleid=13] 2006 ACK Survey</ref>

[[Category:BarbecueKorean barbecue]]