Samgyeopsal
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| Samgyeopsal | |
|---|---|
 Samgyeopsal being grilled with sliced onions and garlic on a hot plate. |
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| Korean name | |
| Hangul | 삼겹살 |
| Hanja | 三겹살 |
| Revised Romanization | Samgyeopsal |
| McCune–Reischauer | Samgyŏpsal |
Samgyeopsal (삼겹살; Korean pronunciation: [samɡjʌp̚s͈al]) is a popular Korean dish. Commonly served as an evening meal, it consists of thick, fatty slices of pork belly meat (similar to uncured bacon). The meat is not marinated or seasoned, and cooked on a grill at the diners' table. [1] Usually diners grill the meat themselves and eat directly from a grill.
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[edit] Name
The name can be translated as "three (sam; 삼) layered (gyeop; 겹) meat (sal;살)," of course hinting at the three layers that are visible in the meat. You can also find ogyeopsal (오겹살), with o meaning "five."
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[edit] Popularity in Korea
The price of pork in South Korea changes month by month, but samgyeopsal remains one of the most inexpensive kinds of meat that Koreans can enjoy (100 grams of samgyeopsal cost 2,180 won or $1.75 as of June 2009). It is popularly consumed both at restaurants and at home, and also used as an ingredient for other Korean dishes such as kimchi jjigae. According to a 2006 survey by Agricultural Cooperatives in Korea (농업협동조합), 85% of South Korean adults surveyed stated that their favorite pork part is samgyeopsal. [2] The survey also showed that 70% of recipients eat the meat at least once a week.
[edit] Popularity in America
Samgyeopsal and other forms of Korean barbecue are increasingly popular in the United States.
[edit] Accompaniments
The most common accompaniments for samgyeopsal are lettuce (sangchu; 상추) and sliced raw garlic. But very often the meat is served with other accompaniments such as perilla leaves (kkaennip; 깻잎), sliced green chili peppers, Korean-style green onion salad, sliced raw onions, and aged kimchi (mugeunji; 묵은지). Garlic, onions, and kimchi can be either grilled with the meat or consumed raw with the cooked meat. Soju, a traditional Korean alcoholic beverage, is also very often consumed with the meat.
[edit] Dipping Sauce
Samgyeopsal is almost always served with at least two kinds of dipping sauces. One is ssamjang (쌈장), a paste consisting of Korean chili paste (gochujang; 고추장), Korean soybean paste (doenjang; 된장), sesame oil (참기름), and other ingredients. The other is gireumjang (기름장), made with salt and sesame oil, sometimes also with a small amount of black pepper. Usually ssamjang is used when a diner eats samgyeopsal with vegetable accompaniments, and gireumjang when a diner wants to taste the cooked meat itself.
[edit] Consumption
Prior to consumption, the large slices of meat are cut into smaller bite-sized pieces with scissors. A common way to consume samgyeopsal is to place a slice of the cooked meat on a leaf of lettuce and/or a perilla leaf with some cooked rice and ssamjang, and to roll it and eat it. It is usually called sangchu-ssam (상추쌈). Cooked rice and other foods wrapped in Korean lettuce can also be called sangchu-ssam, though. One can add any combination of vegetable accompaniments mentioned above to the roll according to one's preference, but the most popular ingredient is sliced garlic.
[edit] References
- [커버스토리] 삼겹살 마법에 빠진 대한민국. 뉴스메이커 630호.
