Korean Pork

Detailed Guide to Korean Pork Cuts and Dishes

1. Samgyeopsal (삼겹살) - Pork Belly

• Description: Fatty and flavorful, often sliced thick for grilling.

• Dishes:

  • Samgyeopsal-gui (삼겹살구이 / Grilled Pork Belly) – Grilled pork belly served with lettuce, garlic, ssamjang, and kimchi.

  • Bossam (보쌈 / Boiled Pork Belly Wraps) – Boiled pork belly served with radish kimchi and vegetables for wrapping.

2. Moksal (목살) - Pork Neck/Shoulder

• Description: Tender with moderate marbling, ideal for grilling.

• Dishes:

  • Moksal-gui (목살구이 / Grilled Pork Neck) – Grilled pork neck with simple seasoning.

  • Jeyuk Bokkeum (제육볶음 / Spicy Stir-fried Pork) – Spicy stir-fried pork, cooked with gochujang-based sauce.

3. Dwaeji Galbi (돼지갈비) - Pork Ribs

• Description: Marinated and flavorful pork ribs.

• Dishes:

  • Dwaeji Galbi (돼지갈비 / Marinated Pork Ribs) – Grilled marinated pork ribs with a sweet soy-based glaze.

4. Hangsung (항정살) - Pork Jowl (Cheek Meat)

• Description: Fatty, tender, and slightly chewy.

• Dishes:

  • Hangsung-gui (항정살구이 / Grilled Pork Jowl) – Grilled pork jowl, typically enjoyed in BBQ restaurants.

5. Ggeopdaegi (껍데기) - Pork Skin

• Description: Gelatinous and collagen-rich pork skin.

• Dishes:

  • Ggeopdaegi-gui (껍데기구이 / Grilled Pork Skin) – Grilled pork skin served with spicy dipping sauce.

Rare Cuts and Dishes:

6. Dwaeji Seolgit (돼지설깃) - Pork Hind Leg

• Description: Lean and firm, suitable for slow cooking or braising.

• Dishes:

  • Braised Hind Leg Stew (설깃탕 / Pork Hind Leg Stew) – Often used in slow-cooked dishes and stews.

7. Dwaeji Kkeokji (돼지껍질) - Pork Ear

• Description: Cartilaginous and chewy, with a unique texture.

• Dishes:

  • Pork Ear Salad (껍질무침 / Pork Ear Salad) – Often served cold with spicy sauce.

8. Dwaeji Tteokdari (돼지떡다리) - Pork Knuckle

(돼지떡다리) - Pork Knuckle**

• Description: Meaty and gelatinous, great for braising.

• Dishes:

  • Jokbal (족발 / Braised Pig's Trotters) – Often included in traditional braised pork trotters.

7. Dwaeji Byukdol (돼지벽돌) - Pork Collar

• Description: Marbled and rich in fat.

• Dishes:

  • Collar Steak (콜라스테이크 / Grilled Collar Steak) – Grilled for a juicy BBQ cut.

8. Dwaeji Ggeokji (돼지껍질) - Pork Snout

• Description: Chewy and often used for gelatin.

• Dishes:

  • Snout Stew (코고기찜 / Pork Snout Stew) – Slow-cooked for a hearty dish.

9. Dwaeji Eonkeun (돼지언큰) - Pork Hock

• Description: Gelatinous and meaty, excellent for slow-cooking.

• Dishes:

  • Hock Stew (족발탕 / Braised Pork Hock) – Often used in hearty stews.

10. Dwaeji Hongdukkung (돼지홍두껑) - Pork Temple (Forehead Meat)

• Description: Lean with a slightly chewy texture.

• Dishes:

  • Temple Stew (홍두껑탕 / Pork Temple Stew) – Often slow-cooked in stews.

11. Dwaeji Kalmegi (돼지갈매기살) - Pork Skirt Meat

• Description: Thin, tender, and highly flavorful.

• Dishes:

  • Kalmegi-sal-gui (갈매기살구이 / Grilled Skirt Meat) – Grilled skirt meat, perfect for BBQ.