Samgyeopsal
A full-fat flavor profile with Hyewon Hwang on the favorite Korean BBQ dish.
Favorite Food interviews real people about their favorite food.
I’m currently traveling around Asia for 1 more week (currently in Hakone, Japan), so lots of tasty fav food interviews coming up soon! This interview was in Seoul, Korea with a dear friend of mine, Hyewon, whose wedding is the reason I traveled to Seoul.
Samgyeopsal
Crispy, tender, and full of flavor, samgyeopsal reminds Hyewon Hwang of more relaxed times growing up in Seoul, Korea.
Just days after her wedding in Seoul, Hyewon (who now lives in Singapore), and I meet up for one last lunch before we both leave Korea.
In this interview, Hyewon discusses how to eat samgyeopsal, the rapid growth in South Korean pork consumption, and the best way of enjoying samgyeopsal, which is now illegal.
What's your favorite food and what is it?
Samgyeopsal.
It’s grilled pork belly and its direct translation is “three-layered pork”. It’s the most famous meat at Korean BBQ restaurants. People dip the meat in Ssamjang and create a bite-sized wrap with lettuce, kimchi, garlic, and other vegetables based on their preference.
Why is this your favorite food?
This dish is an absolute hit with Koreans, it’s the best dish to have for family gatherings. My parents are typical Asian parents who are very health-conscious, so I only got to eat samgyeopsal on special occasions. The most exciting part is when you throw some kimchi onto the grill, which is already filled with pork oil, and fry the rice after eating 90% of the meat! Leave some pork belly to mix in the fried rice to add more flavour!
Describe the perfect samgyeopsal.
Meat: crispy on the outside while tender and juicy on the inside (no strong pork smell)
Atmosphere: social dining with friends and family + soju/beer pairing
Any interesting facts about samgyeopsal?
Scissors for cutting: restaurants provide scissors to cut the meat into bite-sized pieces as it cooks on the grill
Samgyeopsal scissors and tongs in action. Watch Korean Pork Belly Rhapsody on Netflix to learn about the history of Samgyeopsal and what it means for Koreans! The history of samgyeopsal is less than 100 years and in fact, Koreans began to consume more meat in the 1970s when economic development began, but the consumption of pork began to rise explosively.
The rapid growth in South Korean pork consumption from 1980 to 2013. (Source)
What’s one memory you have with samgyeopsal?
Back in the day, when Korea was less eco-conscious and safety rules were a bit more relaxed, we used to grill samgyeopsal right on the sandy shores! Every weekend, my parents would load up the car with all the beach BBQ gear – veggies, kimchi, rice, and meat – and throw a samgyeopsal party. Somehow, the flavor of samgyeopsal with that ocean breeze is unforgettable, and it’s the best!
More than 20 years ago, it sadly became illegal, and we can’t have the same experience again. :(
Where can I get the best samgyeopsal?
I'm up for some samgyeopsal adventure anywhere in Korea (seriously, it's always successful), but when I go to Jeju Island, I would queue for 2-hour to experience the best pork belly in Korea. Jeju is famous for high-quality pork belly, especially “black pork”
❤️ Thanks Hyewon for having us at your wedding and for the great time in Seoul!
