More delicious pork Samgyeopsal story, if you know

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3-Line Summary

· 1.37 million tons a year, Korean people who are serious about pork

· Only Koreans eat Samgyeopsal? The Hidden Truth About Samgyeopsal

· Samgyeopsal. 3 tips for not failing

 

 

"Go to the meat when you are in blue" 

 
Every Korean has heard of it at least once. They are meat-loving people. Among them, many Korean pick 'Samgyeopsal' as the soul food of Koreans. Today, We will talk about a story about Samgyeopsal that I didn't know about, and a tip to eat it easily and deliciously at home.

Chapter 1
A people who truly love por

 

According to a survey by the Korea Rural Economic Institute, the annual consumption of pork in Korea is about 1.37 million tons, which ranks 9th in the world. Considering that Korea's population is 26th in the world, we can calculate how much pork each person consumes on average.


 

 

The most beloved cut of pork in Korea is undoubtedly 'samgyeopsal'. The average annual consumption per person is 7.2kg, which means that each person eats about one 600g package per month. 60% of Koreans eat samgyeopsal once a week on average. Koreans are sometimes referred to as having a 'meat-loving' culture rather than a 'rice-loving' culture.

 

 

Chapter 2
Is samgyeopsal only consumed in Korea?

 

"Samgyeopsal : a Korean dish of thinly sliced pork belly, usually served raw to be cooked by the diner on a tabletop grill"

In 2021, the word 'ssapgeopsal' was included in the Oxford Dictionary in the UK. While in Korea, Samgyeopsal refers to a specific cut of pork, 'Samgyeopsal' is defined as a single dish. It refers to the culture of grilling and eating Samgyeopsal itself.


 

 

Starting in the late 1970s, people began to grill and eat samgyeopsal in earnest. At the time, the government encouraged pig and poultry farming to address a shortage of meat. As propane gas stoves became widely available in Korea, pork became a popular meat for grilling. Samgyeopsal, which was not a popular export item at the time, was supplied at a low price and captured the palates of many Koreans.;


 

 

Chapter3
Did you know that there are grades for samgyeopsal, too?

When we buy beef, one of the things we pay attention to is the beef grading, which can significantly affect its taste. After slaughtering, the marbling of the meat, which determines its taste, is checked to determine its grade. On the other hand, pork has four criteria for determining its grade, including the pig's weight and the thickness of its back fat. This is a criterion for selecting 'good pigs', rather than based on taste. In fact, more than 60% of pork sold in the market receives a 1st grade rating..

 

 

As a result, some supermarkets have their own standards for selecting pork. This is because the 1st grade standard alone cannot select the most delicious meat. For example, at Kimsclub, they have added three criteria: thickness of the Samgyeopsal, fat ratio, and texture to select only meat that meets their standards for grilling. They purchase pigs directly from farms and directly select them during the slaughter process, rather than selling meat already on the market. This is possible because they contract directly with farms.

Since they trade directly with farmers, it takes only three days from the start of slaughter to the sale of the meat. They make an effort to offer consumers fresher meat at lower prices.

Chapter4
Here's how to cook samgyeopsal without fail

These days, with the rise in dining out prices, many people are cooking meat at home. However, when cooking at home, there are many things to consider such as buying Samgyeopsal, grilling, and washing dishes. Here are three great tips for those who want to save some hassle:

#1 Request Samgyeopsal from the front part of the ribs when purchasing
The key to delicious Samgyeopsal is buying good quality meat. Samgyeopsal's essential feature is avoiding the 'Ddok-jibang' or thick fatty parts. As Samgyeopsal covers the chest area to the stomach area of the pig, fatty parts tend to form from the center of the body (after the 10th rib). So, purchasing from the front part of the ribs can easily avoid the fatty parts.



 

 

#2 When grilling, spread oil twice and grill on high heat
"No Color, No Flavor" - this is a famous saying by Gordon Ramsay, and it applies to Korean cuisine as well. Before grilling samgyupsal, be sure to spread oil on it. The preheated oil will quickly remove the moisture from the meat, creating a crispy exterior that traps the juiciness and enhances the Maillard reaction, resulting in a more flavorful meat.

*Maillard reaction: a chemical reaction that occurs during cooking when the surface of the food turns brown and flavorful compounds develop due to the reaction between amino acids and reducing sugars in the food.


 

#3 Skip the hassle of washing dishes with paper foil for air fryers!
After eating greasy meats like samgyeopsal, washing dishes can be a hassle. Recently, circular paper foils specifically designed for air fryers have been introduced, which fit perfectly into frying pans, making cleanup a breeze.


 

※ Source : Kusasa's blog

"Part of the secret of success in life is to eat what you like and let the food fight it out inside."

(Mark Train, American Writer)

When we're busy and caught up in the hustle and bustle of life, we often neglect even our basic needs like meals. However, the food we eat is the primary source of energy for our bodies, and it can also greatly affect our mood and wellbeing. If you've had a tough day, why not take a moment to relax and enjoy a delicious meal with someone you love in the evening?

Directly Selected Samgyeopsal from Farms
Available at Kim's Club Locations Nationwide