⏱ About 3 min read
·
4 sections
Samgyeopsal — A Blend of Hanja and Korean
The name Samgyeopsal is a natural fusion of Hanja and the Korean language. The character "三 (sam)" is one of the simplest Hanja, represented by three horizontal strokes, signifying "three." "겹 (gyeop)" is a native Korean word meaning "layer" or "fold," while "살 (sal)" refers to meat. Therefore, Samgyeopsal literally translates to "three-layered meat." This name directly describes the visual characteristic of pork belly, the cut from which the dish is made. Pork belly is distinctly composed of alternating layers of lean meat and fat, creating a clear, three-tiered appearance. This straightforward visual description was adopted directly as the name for this popular and iconic Korean dish.
Why the 1970s?
Pork became a staple ingredient in Korea surprisingly late. Until the Joseon Dynasty, Korean cuisine primarily focused on beef and chicken, with pigs being raised only in specific regions, such as Jeju Island and Jirisan. During the 1960s and 1970s, as Japan's economy developed, Japanese consumers categorized pork belly (Samgyeopsal) as an undesirable cut due to its high fat content. Consequently, Japan exported large quantities of this inexpensive pork belly to Korea at very low prices. In the late 1970s, coinciding with the growth of Korea's restaurant industry, this affordable imported Samgyeopsal quickly became a central feature of Korean company dinners, or "hoesik." Its accessibility and taste made it a popular choice for group gatherings.
Why It Became a Hoesik Staple
Samgyeopsal became synonymous with Korean company dinners, or "hoesik," for several key reasons. First, the act of grilling itself is inherently social, encouraging colleagues to cook and eat together. Second, its per-person cost is moderate, being neither too expensive nor too cheap, making it suitable for various budgets. Third, it pairs exceptionally well with alcoholic beverages, particularly soju, creating a highly complementary combination. Finally, it offers a relaxed and informal dining experience, free from the burden of strict etiquette. Following the Asian financial crisis in the 1990s, as hoesik culture evolved to become more intimate and casual, Samgyeopsal solidified its position as the most frequently shared meal among Korean co-workers.
The Three Layers in Hanja — 層
The Hanja character "層 (cheung)," meaning "layer," is composed of "尸 (si)," representing a house, and "曾 (jeung)," meaning "repeated" or "stacked." This combination visually suggests layers of a stacked house. As stated in the "Autumn Floods" chapter of the ancient Chinese text Zhuangzi (장자): "千里之行, 始於足下" — "A journey of a thousand li begins with a single step." This proverb illustrates how individual layers accumulate to form a greater whole, much like a thousand-li journey is built one step at a time. In Samgyeopsal, the "three layers" refer to the distinct strata of lean meat and fat. These two separate textures and flavors meet to create a new, harmonious taste experience. This concept of layers also contributes to the depth and complexity found in the culinary experience of the dish.
