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Introduction
Have you ever wondered why Samgyeopsal (Pork Belly) is the most expensive cut in a Korean BBQ restaurant, while it's relatively cheap in Western butcher shops? As a meat industry expert in Korea, I’m here to decode the Korean pork menu for you. We slice it differently, cook it differently, and value it differently.
1. The King of K-BBQ: Samgyeopsal (Pork Belly)
- English Equivalent: Pork Belly / Fresh Bacon
- The Difference: In the US or UK, this cut is almost exclusively cured and smoked to make bacon. In Korea, we treat it like a steak.
- Why we love it: When you grill fresh pork belly on a hot plate, the fat renders out, creating a crispy exterior while keeping the inside juicy. We consider this "white fat" as a source of flavor, not waste.
- Pro Tip: If you see "Domestic (Han-don)" vs. "Imported" on the menu, note that imported belly (often from Austria or Chile) is frozen, while domestic is fresh. The price difference reflects the texture quality.
2. The Steak Alternative: Moksal (Boston Butt / Shoulder Butt)
- English Equivalent: Boston Butt / Pork Shoulder
- The Difference: Westerners slow-cook this cut for hours to make "Pulled Pork" because it's tough.
- Korean Style: We slice it thick and grill it. Korean butchers carefully trim the connective tissues so it becomes tender enough to grill.
- Expert Insight: In Korea, this is the second most expensive cut after the belly. Interestingly, US imports often come as "Mok-jeon-ji" (Collar + Front Leg combined), but in Korea, we separate them strictly because the neck meat (Moksal) is far superior for grilling than the leg.
3. The Economic Paradox: Legs (Hams)
- English Equivalent: Ham (Hind leg), Picnic (Front leg)
- The Shocking Truth: In Western cuisine, Ham is a premium holiday dish. In Korea? It's the cheapest cut, often used for school lunches or mass-produced stir-fry (Jeyuk-bokkeum).
- Why? Koreans prefer high-fat cuts (Belly/Neck) for roasting. Lean leg meat is considered "dry" and low quality for BBQ. This is why Korea imports tons of Belly from the West, while the West imports very little meat from Korea.
4. The "Hidden Gems": Special Cuts (Teuksu-buwi)
Here are the cuts even some Koreans don't know well. If you see these, order them immediately.
- Hangjeongsal (Jowl / Neck Meat): Crunchy, firm, and incredibly marbled. It’s rare because a pig only yields about 200g-400g of this.
- Galmaegisal (Skirt Meat / Diaphragm): It tastes almost like beef due to its dark color and strong iron flavor.
| Korean Name | English Cut | Best For... |
| Samgyeopsal | Pork Belly | The classic K-BBQ experience. Rich & fatty. |
| Moksal | Boston Butt | Steak lovers who want less grease than belly. |
| Dwit-dari | Hind Leg (Ham) | Budget stir-fry (Bulgogi). Avoid for grilling. |
| Galbi | Spare Ribs | Marinated BBQ (Galbi). Sweet & savory. |