Content deleted Content added
Karlshammar (talk | contribs) →History: It was just the last mention of the word in one particular magazine. Not really Wikipedia-worthy. |
→History: italics, cap Tags: Mobile edit Mobile web edit Advanced mobile edit |
||
Line 56:
== History ==
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>
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, [[
During the late 1980s to the 1990s, the dish became a popular menu along with [[Jokbal]] and [[Sundae (sausage)|sundae]] (a type of sausage, not [[sundae|the ice cream]]), 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 [[Jeju 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"/>
| |||