When diners spot "galmaegi-sal" on a Korean barbecue menu, many picture the seagull (galmaegi) wheeling over the coast. Yet this cut has nothing to do with the bird. Galmaegi-sal is the meat clinging to the diaphragm — the muscle that stretches across a pig's torso, separating chest from belly. In plain Korean this membrane was called "garomak" (literally "the crosswise barrier"), so the meat on it was naturally "garomak-sal." Over time, though, "garomaki-sal" eased into "garomaegi-sal," and then slid further into the easier-to-say "galmaegi-sal." As the original sense of "garomak" faded, speakers instinctively reached for a familiar word that sounded close — the seagull. The name flies, but the meat is pork to the very end.