Korea's National Meat: Samgyupsal
When someone says "Let's go eat meat" in Korea, they usually mean samgyupsal (pork belly). For Koreans, samgyupsal is not just food. It's an essential part of company dinners, family gatherings, and hangouts with friends - a quintessential Korean dish.
But when you arrive at a Korean BBQ restaurant, the menu full of different cuts can be overwhelming. Samgyupsal, moksal, hangjeongsal, gabrissal... What's the difference? This guide will explain the characteristics of each pork cut and how to enjoy them best.
Complete Guide to Pork Cuts
Samgyupsal (Pork Belly)
From the pig's belly, samgyupsal literally means "three-layered meat," referring to its alternating layers of meat and fat. It's the most beloved cut in Korea, with just enough fat to keep it juicy.
- Characteristics: Layered fat and meat, becomes crispy when grilled as fat renders
- Best cooking method: Direct flame, charcoal, or hardwood fire
- Pairs well with: Ssamjang, salt, sesame oil dip, lettuce wraps
Moksal (Pork Neck)
From the pig's neck area, moksal has a higher meat-to-fat ratio and is more tender than pork belly. With good marbling and excellent texture, it has become just as popular as samgyupsal recently.
- Characteristics: Mainly lean meat, tender texture, moderate marbling
- Best cooking method: Cut slightly thick, simple salt grilling
- Pairs well with: Salt, sesame oil with salt, wasabi
Hangjeongsal (Pork Jowl/Cheek)
A rare cut from between the neck and jaw, only about 200-300g can be harvested from each pig. Though fatty, its unique texture has cultivated a devoted following.
- Characteristics: Chewy texture, rich juiciness, scarcity
- Best cooking method: Slice thin and grill quickly
- Pairs well with: Salt, lemon juice
Gabrissal (Pork Skirt)
The thin meat between the ribs, gabrissal is chewy with a clean, mild flavor. It's similar in position to beef skirt steak.
- Characteristics: Chewy texture, mild flavor, low fat
- Best cooking method: High heat, quick sear
- Pairs well with: Salt, pepper
Galmaegi-sal (Pork Diaphragm)
The pig's diaphragm muscle. Though close to the organs, it tastes like regular meat. Its uniquely chewy yet tender texture is its main appeal.
- Characteristics: Distinctive chewiness, clean flavor
- Best cooking method: High heat, sear the outside only
- Pairs well with: Salt, doenjang (soybean paste)
How to Grill Samgyupsal Like a Pro
The same meat can taste completely different depending on how it's grilled. Want to grill samgyupsal like a pro?
- Preheat the grill: Heat the grill thoroughly before placing the meat. You should hear a sizzle.
- Flip only once: Flipping too often releases the juices. Wait until one side is golden, then flip just once.
- Cut with scissors: Once partially cooked, cut into bite-sized pieces with kitchen scissors.
- Remove excess oil: If there's too much oil, dab it with a paper towel.
- Final sear: Give it one last sear on high heat right before eating for extra crispiness.
Perfect Pairings with Samgyupsal
Essential Side Dishes
- Ssam vegetables: Lettuce, perilla leaves, cabbage - the joy of wrapping meat
- Ssamjang: A mix of doenjang and gochujang, enjoyed with garlic and peppers
- Pa-jeori: Spicy-sweet green onion salad with red pepper flakes, sesame oil, and sugar
- Garlic: Grilled or raw, garlic is samgyupsal's best partner
Drink Pairings
- Soju: The classic choice. Cuts through the richness of the pork
- Beer: For a lighter experience
- Makgeolli: A surprisingly good match with thick-cut samgyupsal
Finishing Dishes
- Naengmyeon: Cold noodles to refresh the palate after rich meat
- Doenjang-jjigae: Warm soybean paste stew to finish the meal
- Fried rice: Made with the leftover oil on the grill for a savory finale
Tips for Choosing a Good Samgyupsal Restaurant
Here are some criteria for finding a quality Korean BBQ spot.
- Meat thickness: Look for places that serve reasonably thick cuts
- Grill quality/heat: Charcoal is ideal, but good gas heat works too
- Side dishes: A generous spread of ssam vegetables and banchan
- Meat origin: Check for domestic Korean or Jeju pork labeling
- Customer turnover: Busy restaurants have fresher meat due to quick turnover
Conclusion: Samgyupsal is Always a Good Idea
When you can't decide what to eat, samgyupsal is a fail-proof choice. Sitting around a grill with good company, watching the meat sizzle and cook, sharing stories - this is what makes samgyupsal special for Koreans.
How about samgyupsal for dinner tonight?