Eat Like a Local, Eat like Koreans

Hi, guys! Did you know that there’s a “Samgyeopsal Day” in Korea?

March 3rd is celebrated as Samgyeopsal Day (Grilled Pork Belly Day). It’s a fun, unofficial holiday that came about because the number 3 in Korean is pronounced as “Sam,” which sounds exactly like the first syllable of Samgyeopsal. Since the date is 3/3, it became a perfect excuse for everyone to gather and enjoy some delicious grilled pork belly!

Tomorrow is the big day, March 3rd! Do you know what’s on the menu for tomorrow? Samgyeopsal (Pork Belly), of course! ^^

So today, I’ve prepared this post to show you how to easily set up a full Samgyeopsal table right at home! While there’s a certain charm to grilling meat at a restaurant, there’s a different kind of joy in eating comfortably and heartily at home. How about hosting a Samgyeopsal party with your family this weekend?

The Origin of “Samgyeopsal Day”

About 20 years ago, there was a time when the Korean livestock industry struggled because people stopped buying pork due to outbreaks like foot-and-mouth disease. (This was a huge deal because Samgyeopsal is an essential menu for home-cooked meals, dining out, and even office dinners!) To encourage pork consumption during that difficult time, a marketing campaign was launched to promote eating “Samgyeopsal” (grilled pork belly) on the day where the number ‘3’ appears twice.

Ever since then, whenever March 3rd rolls around, supermarkets and butcher shops go all out with Samgyeopsal Day promotions. And for us, it’s the perfect excuse to enjoy some grilled pork belly once again! ^^

In fact, Korea has several of these “numeric marketing” traditions that use specific dates on the calendar to encourage the consumption of certain foods.

Aside from Samgyeopsal Day, Korea has several other fun “Food Days” based on dates and wordplay. Here are some of the most famous ones:

The Art of Numeric Marketing: Fun “Food Days” in Korea

Peppero Day (November 11th)

This is probably the most famous one! Since the date 11/11 looks like four tall, skinny sticks, people exchange Peppero (chocolate-covered biscuit sticks) with friends and loved ones.

Garaetteok Day (November 11th)

On the same day as Peppero Day, the government also promotes “Garaetteok Day” to encourage rice consumption. Garaetteok is a long, cylindrical white rice cake, which also perfectly matches the shape of the number 1.

“Dust and Pork Belly”: The Miner’s Myth

There’s also a common belief in Korea that you must eat Samgyeopsal on days when the yellow dust is thick or after working in a dusty environment. We like to think that the fat from the pork belly helps wash away all the dust stuck in our throats! ^^

This tradition actually traces back to coal miners in the past. After a long day of working in the mines, they would eat Samgyeopsal, believing it helped flush out the coal dust. Even today, whenever our throats feel a bit scratchy or dry, our first thought is often, “I need some Samgyeopsal!” (Koreans really do tend to cure many things with food, don’t we? ^^)

Now, let me show you how to enjoy a perfect Samgyeopsal feast right at home!

<Ingredients for Samgyeopsal (Pork Belly)>

■ 0.5 lb (approx. 225g) of Pork Belly(Samgyeopsal)
■ Assorted Leafy Vegetables for wraps (Lettuce, Perilla leaves, etc.)
■ 1 pack of Enoki Mushrooms(optional)
■ Kimchi
■ Sesame Oil , Salt, Ssamjang (Korean Dipping Sauce)
: Prepare a small dipping dish with a mixture of salt, black pepper, and sesame oil.
: Prepare 2 to 3 tablespoons of Ssamjang in a separate small dipping dish.
■ 1 Large Green Onions (Scallions) & Pachae Sauce (Scallion salad dressing)
: While scallion salad (Pachae) is optional, I highly recommend it because it perfectly balances the richness of the pork belly. Since pre-made scallion sauce can be hard to find outside of Korea, here is my personal recipe you can easily make at home
( Mix the following ingredients together )
-2 Tablespoons (T) Gochugaru (Korean red chili flakes)
-2. Tablespoons (T) Vinegar
-1 Tablespoon (T) Soy sauce
-1 Tablespoon (T) Sugar
-1 Tablespoon (T) Sesame oil
-A pinch of Toasted sesame seeds

1. Thinly slice the scallions for the salad. (In Korean grocery stores, you can often find pre-sliced scallions specifically for this salad. However, if you can’t find them, don’t worry—you can easily slice them yourself!) The Secret Tip: First, split the scallion in half lengthwise. Then, roll it up tightly like a scroll and slice it thin. This way, you can get those long, thin strips easily!
2. Now, toss the sliced scallions with the prepared sauce. Finish it off by drizzling a circle of sesame oil and lightly sprinkling some sesame seeds on top. Your scallion salad is now ready!
3. Place the pork belly on a preheated pan. Let one side cook thoroughly until golden brown before flipping it over.
4. Once the pork belly is fully cooked, cut it into bite-sized pieces.
   : Koreans use kitchen tongs and scissors to do this! Some people might be surprised at first to see scissors used for food, but once you try it, you’ll realize just how incredibly convenient it is! Oh, and of course, you should make sure to use a pair of dedicated kitchen shears! ^^
5. When the meat is done, move it to a separate plate. Then, grill the enoki mushrooms in the remaining pork fat left in the pan.
   : The crispier they get, the more delicious they become!
6. After the mushrooms are done, finally add the kimchi to the pan and grill it for about 3 to 5 minutes.

Samgyeopsal’s eternal soulmate is, of course, Doenjang–jjigae (soybean paste stew). They are a classic pairing that must be enjoyed together! I’ve introduced the recipe for Doenjang–jjigae before, so please refer to that post.

Korean Men’s Soul Food Recipe: Spicy Pork and Soybean Paste Stew

Now that everything is ready, it’s time to assemble the perfect wrap. Follow these steps for the ultimate flavor explosion:

The Art of the Perfect Ssam (The Korean Wrap)

1. Start with the base: Pick a fresh lettuce leaf or a perilla leaf (or both!) and lay it flat on your palm.
2. Add the meat: Place a piece of juicy, grilled pork belly in the center. For extra flavor, dip the meat in the sesame oil and salt mixture first.
3. Layer the toppings: Add a bit of your homemade scallion salad, a slice of grilled garlic, some of those crispy enoki mushrooms, and a piece of grilled kimchi.
4. The finishing touch: Add a small dollop of Ssamjang on top.
5. The One-Bite Rule: Fold the leaf into a neat little parcel. The golden rule is to eat it in one single bite! This ensures that all the flavors and textures harmonize at once.

Even though I just had this yesterday, looking at the photos makes me crave it all over again! Since tomorrow is March 3rd (Samgyeopsal Day in Korea), I should definitely suggest a dinner outing to my colleagues.

When you’re out with coworkers, pairing Samgyeopsal with a shot of Soju is the icing on the cake. Soju and Samgyeopsal—this combination holds a very special place in the hearts of Koreans. I’ll share more about the stories and meanings behind this iconic duo in my next post!

Tomorrow is Samgyeopsal Day! I highly recommend that all of you try Korea’s signature dish, Samgyeopsal, at least once! ; ) I’ll be back soon with more delicious recipes.

Best regards from Korea,
MJay

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