Samgyeopsal

Samgyeopsal is a popular Korean dish consisting of thick, fatty cuts of pork belly, typically grilled at the diner's table. The name "samgyeopsal" literally translates to "three-layer flesh," referring to the distinct layers of lean meat, fat, and skin that make up the pork belly. It is one of the most beloved and commonly consumed dishes in South Korea and has gained international recognition.

The preparation of samgyeopsal is straightforward. The pork belly is usually sliced into bite-sized pieces, about half an inch thick, and then grilled. Diners often cook the meat themselves on a tabletop grill, turning it until it is golden brown and crispy. Once cooked, the meat is typically cut into smaller pieces with scissors.

Samgyeopsal is traditionally eaten by wrapping the grilled pork belly in fresh lettuce or perilla leaves. Common accompaniments include ssamjang, a spicy paste made from fermented soybean paste and chili paste, along with various banchan (side dishes) such as kimchi, sliced garlic, and pickled radishes. Rice is also often served alongside. The combination of the rich, savory pork with fresh vegetables and spicy condiments creates a complex and satisfying flavor profile. Samgyeopsal is more than just a meal; it is often a social dining experience, enjoyed with friends and family, contributing to its cultural significance in Korea.