Samgyeopsal, once shunned for its fat content. This meat, which was leftover from slaughtering pigs and used in stews and soups, underwent a miraculous transformation when it was placed on a grill one day. As it sizzled on the hot grill, a savory aroma spread, and when you take a bite, the meat juices filled the air! From that moment on, samgyeopsal went beyond simple meat and became the 'soul food' of Koreans.
The story of how samgyeopsal became loved in Korea
Samgyeopsal is now loved by all Koreans, but it wasn't always the main character. Even in the 1970s and 1980s, samgyeopsal was considered cold rice. At that time, pork meat (sirloin, hind leg, etc.) was exported to Japan, and fatty samgyeopsal was shunned. Thanks to this, Koreans were able to enjoy samgyeopsal at a low price, and the culture of grilling it directly on a grill became established. Since the 1970s, when the grilling culture of pork belly began to spread in earnest, pork belly became a ‘hot’ main character on the dining table. In the 1980s, as pork belly specialty stores opened, the combination of ‘pork belly + soju’ became a must-have course for company dinners. The rich oiliness of pork belly and the clean aftertaste of soju combined to create a fantastic combination that would blow away the stress of the day.
The ‘greasy revolution’ born by chance
Pork belly was just meat for stew. But one day, when it was cut into bite-size pieces and placed on the grill? The oil flowed out and a rich aroma hit my nose! At that moment, the title of ‘national meat’ of Korea was confirmed.
So where did the culture of grilling pork belly start?
Gangwon-do coal mine theory
→ The theory that coal mine workers replenish their stamina by grilling pork belly after a hard day’s work. A glass of soju with the oily pork belly will erase the fatigue of the day!
Busan Pork Soup Theory
→ The story that the pork belly left over from the pork soup in Busan was grilled separately and eaten, and it tasted so good that they started selling it separately.
Mongol Army Theory
→ The hypothesis that the Mongolian army of the Goryeo Dynasty used the habit of grilling lamb to eat, and applied it to pork. Could pork belly be a food with global origins?!
While it is not known which theory is correct, it is clear that pork belly has come to occupy an important place in the food culture of Koreans.
Pork belly + soju = a perfect match
Since the 1980s, when pork belly specialty stores began to appear, pork belly and soju have naturally become a ‘real combination.’ When the rich fat of pork belly and the clean aftertaste of soju meet, the stress of the day is completely erased! The word ‘samso (pork belly + soju)’ was not created for nothing.
The reason why this combination is loved is simple. When you eat pork belly, the oily taste becomes stronger, but the refreshing alcohol of soju cleanses your mouth. On the other hand, the bitter taste of soju is gently neutralized by the savory taste of pork belly.
Also, in Korea, the culture of drinking soju focuses on ‘togetherness.’ With just one word, “Let’s have a drink,” people naturally gather at a pork belly restaurant and share their inner thoughts while clinking glasses. In particular, pork belly and soju are an essential combination at company dinners, playing an important role in strengthening teamwork and friendship.
Recently, pork belly goes well with not only traditional soju, but also fruit-flavored soju and various carbonated alcohols, making it very popular among the younger generation. What if you add beer to it? A glass of so-maek (soju + beer) can further enhance the taste of pork belly!
Samgyeopsal Day = March 3
In 2003, the Korea Pork Producers Association designated March 3 as ‘Samgyeopsal Day’ to promote pork consumption. The reason is simple. Because the number “3” is included twice! However, this simple logic gave Koreans another excuse to eat. If you don’t eat samgyeopsal on this day, you feel like you’re missing out!
After Samgyeopsal Day began, samgyeopsal restaurants across the country were packed on March 3, and butcher shops often held samgyeopsal discount events. Some marts offer special promotions such as ‘1+1 samgyeopsal events’ or ‘half-price samgyeopsal discounts’ to attract consumers.
Recently, Samgyeopsal Day has gone beyond a simple ‘meat-eating day’ to hold various events in each region. For example, some local governments hold free samgyeopsal tasting events or samgyeopsal cooking competitions to promote pork consumption. Even in some online communities, the "Samgyeopsal Day Challenge" is held, and a culture of enjoying samgyeopsal with family, friends, and lovers has emerged.
Although Samgyeopsal Day is a simple marketing commemoration, it has now become a day with special meaning to Koreans. In March, when the warm spring air seeps in after the middle of winter, is there a more perfect combination than melting your body and mind with samgyeopsal and a glass of soju?
Samgyeopsal, now a global star!
With the "K-samgyeopsal" craze sweeping the United States, Japan, and Europe, Korean-style samgyeopsal specialty stores are springing up like mushrooms! Just as K-pop is loved worldwide, samgyeopsal has a charm that you can't escape once you try it.
It's not just grilling meat, but a harmonious taste of eating it in one bite with lettuce and perilla leaves topped with garlic, ssamjang, and green onions! What if you add a glass of soju to it? Just like the fantastic stage and cheering wave at a K-pop concert, samgyeopsal shows its true value when combined with various sides.
The culture surrounding samgyeopsal is also unique.
The company dinner culture that unfolds under the iron rule of "Samgyeopsal with soju!"
A gathering that automatically comes true with just one word, "How about samgyeopsal today?"
A culture that enjoys it even more deliciously on March 3rd under the name of "Samgyeopsal Day"!
This is similar to the culture of K-pop fandom. Commemorating a specific day, gathering together to enjoy it, and sharing fandom are all reflected in samgyeopsal culture.