Directly translated from Korean, samgyeop-sal means "three layer flesh," referring to striations of lean meat and fat in the pork belly that appear as three layers when cut. In Korea, the wordsamgyeop-sal, meaning "pork belly", often refers to samgyeop-sal-gui, in the same way that the word galbi, meaning "ribs", often refers to galbi-gui. Gui refers to roasted, baked, or grilled dishes. One can also find ogyeopsal, with an o meaning "five". Ogyeop-sal includes the skin part of the pork belly, unlike samgyeop-sal where the skin is removed. This corresponds with the Chinese word for pork belly, wǔ huā ròu or "five flower meat", as the Chinese pork belly usually includes the rind.
Preparation
Thick, fatty slices of pork belly, sometimes with the skin left on and sometimes scored on the diagonal, are grilled on a slanted metal griddle or a gridiron at the diners' table, inset with charcoal grills or convex gas burners. Usually, diners grill the meat themselves, flipping and cutting them with tongs and scissors, and eat directly from the grill. 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. Slices of garlic, onions, green chili peppers, mushrooms, and kimchi are often grilled alongside using the fat trickling from the pork belly. Common accompaniments for samgyeopsal include ssam vegetables such as lettuce, kkaennip, ssammu and dipping sauces such as ssamjang and gireum-jang, jangajji such as myeongi-jangajji or yangpa-jangajji, kimchi, as well as sliced garlic, onions, and seasoned shredded scallions. 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.
Consumption
Grilled meat is placed on fresh and/or pickled leaves of vegetables, with some ssamjang, and rolled up to make ssam which is eaten in one mouthful. Any combination of accompaniments mentioned above can be added to the roll according to preference, most popularly sliced garlic. Cooked rice, stews such as kimchi-jjigae and doenjang-jjigae, as well as naengmyeon, can be served as meals. Sometimes, leftover meat is mixed with rice, gim-garu, and seasonings to make bokkeum-bap at the end. Samgyeopsal is often accompanied by, or accompanying shots of soju. Somaek, a simple cocktail made by dumping a shot of soju into a glass of beer, is also a popular beverage consumed with samgyeopasal.
Popularity
In South Korea, the third day of March is "Samgyeopsal Day", due to samgyeopsal's three-layered composition.
