Samgyeopsal: Difference between revisions
| Line 54: | Line 54: | ||
One can also find ''ogyeopsal'' ({{lang|ko|오겹살}}), with an ''o'' meaning "five" and "gyeop" meaning a layer. ''Ogyeop-sal'' includes the skin part of the pork belly, unlike ''samgyeop-sal'' where the skin is removed. |
One can also find ''ogyeopsal'' ({{lang|ko|오겹살}}), with an ''o'' meaning "five" and "gyeop" meaning a layer. ''Ogyeop-sal'' includes the skin part of the pork belly, unlike ''samgyeop-sal'' where the skin is removed. |
||
==History== |
==History== |
||
First mention of the meat dish was in a 1934,November 3rd [[The Dong-a Ilbo|Donga-ilbo]] article titled "The method to differentiate bad meat from a good one", where the dish is called "segyepsal(세겹살)" instead of samgyeopsal(The word samgyeopsal only became a 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}}</ref> ).<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|publisher=[[The Dong-a Ilbo|date=2017-11-02]]|lang-ko}}</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 prefered was beef, but pork and chicken meat were encouraged in 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,[[Chaebol]]s established a lot of corporate farms,and compared to other chaebols which focused on milk or [[Hanwoo]] farms,[[Samsung]] particularly focused on pork farms.<ref name="kook"/> Samsung later shut down the farms due to backlash from farmers that Samsung is attempting a real estate [[Speculation|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> |
Until the 1980s, the main type of meat the Koreans prefered was beef, but pork and chicken meat were encouraged in 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,[[Chaebol]]s established a lot of corporate farms,and compared to other chaebols which focused on milk or [[Hanwoo]] farms,[[Samsung]] particularly focused on pork farms.<ref name="kook"/> Samsung later shut down the farms due to backlash from farmers that Samsung is attempting a real estate [[Speculation|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 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 a strong seasoning which used 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"/> |
During the late 1980s to the 1990s, the dish became a popular menu 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 a strong seasoning which used 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"/> |
||
== Preparation == |
== Preparation == |
||
Revision as of 16:17, 30 September 2021
 | |
| Alternative names | Samgyeopsal-gui Grilled pork belly |
|---|---|
| Type | Gui |
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Main ingredients | Pork belly |
| Samgyeopsal | |
| Hangul | 삼겹살 |
|---|---|
| Hanja | 三겹살 |
| Revised Romanization | samgyeop-sal |
| McCune–Reischauer | samgyŏp-sal |
| IPA | [sam.ɡjʌp.s͈al] |
| Hangul | 삼겹살구이 |
| Hanja | 三---- |
| Revised Romanization | samgyeop-sal-gui |
| McCune–Reischauer | samgyŏp-sal-gui |
| IPA | [sam.ɡjʌp.s͈al.ɡu.i] |
Samgyeopsal (삼겹살, 三겹살, lit. 'three-layer meat'), samgyeopsal-gui (삼겹살구이), or grilled pork belly is a type of gui (grilled dish) in Korean cuisine.
Etymology
Directly translated from Korean, samgyeop-sal (삼겹살) means "three layer flesh," referring to striations of lean meat and fat in the pork belly that appear as three layers when cut.[1][2]
It is the part of the abdomen under the loin from the 5th rib or 6th rib to the hind limb.[3] In Korea, the word samgyeop-sal, meaning "pork belly", often refers to samgyeop-sal-gui (grilled pork belly), in the same way that the word galbi, meaning "ribs", often refers to galbi-gui (grilled beef ribs). Gui refers to roasted, baked, or grilled dishes.
One can also find ogyeopsal (오겹살), with an o meaning "five" and "gyeop" meaning a layer. Ogyeop-sal includes the skin part of the pork belly, unlike samgyeop-sal where the skin is removed.
History
First mention of the meat dish was in a 1934,November 3rd Donga-ilbo article titled "The method to differentiate bad meat from a good one", where the dish is called "segyepsal(세겹살)" instead of samgyeopsal(The word samgyeopsal only became a entry for the Standard Korean Language Dictionary after 1994[4] ).[5] The last mention of "segyeopsal" was in an article in 1974.[5] Until the 1980s, the main type of meat the Koreans prefered was beef, but pork and chicken meat were encouraged in a national policy level as a good alternative as most of the cattle were used for agriculture and thus beef supplies were deficient. [6]In response to government policies,Chaebols established a lot of corporate farms,and compared to other chaebols which focused on milk or Hanwoo farms,Samsung particularly focused on pork farms.[6] Samsung later shut down the farms due to backlash from farmers that Samsung is attempting a real estate speculation.[6] During the late 1980s to the 1990s, the dish became a popular menu along with Jokbal and sundae as Samsung and Lotte entered the meat processing industry.[6] The use of pork in traditional korean cuisine such as Bossam or jeyuk-bokkeum focused on methods of hiding its smell with a strong seasoning which used 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.[6]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.[4]The Hoesik culture after the 1998 financial crisis also popularized the dish as part of the south korean office cuisine.[4]
Preparation
.jpg)
Thick, fatty slices of pork belly,[7] sometimes with the skin left on and sometimes scored on the diagonal,[1] are grilled on a slanted metal griddle or a gridiron at the diners' table, inset with charcoal grills or convex gas burners.[2][8] Usually, diners grill the meat themselves, flipping and cutting them with tongs and scissors, and eat directly from the grill.[1][2][7]
The meat is usually neither marinated nor seasoned, although marinated samgyeopsal in flavors such as ginseng, wine, garlic, herbs, curry, doenjang, and gochujang has gained popularity since the late 2000s.[2][9] Slices of garlic, onions, green chili peppers, mushrooms, and kimchi are often grilled alongside using the fat trickling from the pork belly.[1][2][8]
Common accompaniments for samgyeopsal include ssam vegetables such as lettuce, kkaennip (perilla leaves), ssammu (pickled radish paper) and dipping sauces such as ssamjang (made with seasoned mixture of chili paste and soy bean paste) and gireum-jang (made with sesame oil, salt, and black pepper), jangajji (soy sauce-pickled vegetables) such as myeongi-jangajji (pickled Siberian onion leaves) or yangpa-jangajji (pickled onions), kimchi, as well as sliced garlic, onions, and seasoned shredded scallions.[1][2][10] Garlic, onions, and kimchi can be either grilled with the meat or consumed raw with the cooked meat. Mushrooms, such as button mushrooms or oyster mushrooms, are also grilled with the meat.[11]
Consumption
Grilled meat is placed on fresh and/or pickled leaves of vegetables, with some ssamjang, and rolled up to make ssam (wrap) which is eaten in one mouthful.[8] Any combination of accompaniments mentioned above can be added to the roll according to preference, most popularly sliced garlic.[2]
Cooked rice, stews such as kimchi-jjigae and doenjang-jjigae, as well as naengmyeon (cold noodles), can be served as meals.[1] Sometimes, leftover meat is mixed with rice, gim-garu (seaweed flakes), and seasonings to make bokkeum-bap (fried rice) at the end.
Samgyeopsal is often accompanied by, or accompanying (as anju) shots of soju.[2][7][8][10][12] Somaek, a simple cocktail made by dumping a shot of soju into a glass of beer, is also a popular beverage consumed with samgyeopasal.[7]
Popularity
In South Korea, the third day of March is "Samgyeopsal Day", due to samgyeopsal's three-layered composition.[13]
See also
- Bacon – Type of salt-cured pork
- Korean barbecue – Regional style of food preparation
- List of pork dishes
References
- ^ a b c d e f Sula, Mike (26 October 2016). "Delight in the belly of the beast at Pro Samgyubsal". Chicago Reader. Retrieved 15 February 2018.
- ^ a b c d e f g h Gold, Jonathan (28 July 2011). "Jonathan Gold Reviews Palsaik Samgyeopsal". LA Weekly. Retrieved 16 February 2018.
- ^ "삼겹살". terms.naver.com (in Korean). Retrieved 2021-04-03.
- ^ a b c "삼겹살". tongyeong sinmun.
- ^ a b "[백 투 더 동아/11월3일]삼겹살과 한국 사람은 언제부터 사랑에 빠졌을까". date=2017-11-02.
{{cite web}}: Text "lang-ko" ignored (help) - ^ a b c d e "[팜역사속으로]우리는 언제부터 삼겹살을 먹게 되었을까?". farminsight. 2018-10-19.
- ^ a b c d Whitten, Richard (8 February 2017). "Tour Guide: Seoul, South Korea". Paste. Retrieved 16 February 2018.
- ^ a b c d Chandler, Michael Alison (29 April 2011). "Smart Mouth: A marathon of Seoul food, just the way Koreans do it". The Washington Post. Retrieved 16 February 2018.
- ^ Tan, Karen-Michaela. "The new colour thing: Korean rainbow pork". The Star. Retrieved 2 September 2016.
- ^ a b Kim, Violet (13 July 2017). "Best Korean dishes: 40 foods we can't live without". CNN Travel. Retrieved 15 February 2018.
- ^ Catan, Patricia May P. (2018-03-06). "Somac's samgyeopsal and more". SunStar. Retrieved 2018-03-30.
- ^ Cumming, Ed; Fox, Killian; Grundy, Gareth; Hayward, Tim; Tait-Hyland, Molly; Jenkins, Allan; O'Neill, Holly; Madigan, Andrew; Williams, David; Granleese, Bob; Allen, Lisette; Missing, Sophie; Rayner, Jay; Fowler, Alys; Barton, Laura. "The 5th annual OFM 50: What we love about food in 2017". The Guardian. Retrieved 16 February 2018.
- ^ Kim, Jeong-pil; Kim, Hyo-jin (3 March 2015). "Consumption of tasty pork belly bulge on its special day". The Hankyoreh. Retrieved 16 February 2018.
