 |
Bulgogi
[Source] Korea Tourism Organization, Kim Ji-ho |
Korean cuisine is renowned globally for its uniqueness and diversity, with barbecue being a beloved staple. The traditional practice of wrapping grilled meat in leafy vegetables, known as ssam, adds a distinctive touch to the dining experience, marrying health and flavor in one delightful bite. Let's delve into the different types of Korean barbecue, their characteristics, and the fascinating culture of ssam.
Types of Korean Barbecue and Their Unique Characteristics
Korean barbecue encompasses a variety of styles, differing in the cuts of meat used, seasoning, and cooking methods. Here are some of the most popular types:
Bulgogi:
Often considered the hallmark of Korean barbecue, bulgogi has roots tracing back to the Goguryeo era. This dish features thinly sliced beef marinated in a mix of soy sauce, sugar, sesame oil, garlic, and fruit juices, which impart a sweet and savory flavor. The meat is usually grilled in various ways, with regional differences in preparation. In the Seoul area, it is often cooked in a pan with a bit of water to keep it moist, while in southern regions, it is grilled over charcoal or straw. The term bulgogi became popular during the late Japanese occupation and is believed to have originated from a Pyongyang dialect.
※ Goguryeo era: Founded in 37 BC and lasting until its fall in 668 AD, Goguryeo was an ancient kingdom that ruled over northern Korea and parts of Manchuria.
Galbi:
Galbi refers to ribs, typically from beef or pork, and is categorized into marinated (yangnyeom galbi) and unmarinated (saeng galbi). The marinated version is sweetened with soy sauce and sugar, while pork ribs often have a spicy twist with added gochujang. Grilled over charcoal, the smoky flavor enhances the taste. Notable regional specialties include Mapo Galbi in Seoul, Haeundae Galbi in Busan, and Suwon Wang Galbi, renowned for their large, flavorful cuts.
 |
Galbi
[Source] Korea Tourism Organization,Frame Studio |
Personal Recommendation:
Samgyeopsal:
This dish features the belly portion of pork, characterized by layers of meat and fat. Typically grilled without marinade, samgyeopsal is served with a variety of dipping sauces like salt, pepper, sesame oil, or ssamjang, often wrapped in leafy greens along with garlic and chili. Its rich flavor and tender texture make it a favorite companion for soju. The Korean barbecue style of wrapping grilled pork in lettuce or perilla leaves is a distinctive cultural practice.
 |
Samgyeopsal
[Source] Pixabay Woo Ji-Hyeong |
Personal Recommendation:
Jumuluk:
This dish uses sirloin beef, lightly seasoned with salt, pepper, and sesame oil before grilling. Originating from a restaurant in Mapo in 1972, jumuluk differs from bulgogi as it has no soy sauce in its marinade and is thicker. The term comes from the method of “rubbing” the seasoning into the meat, enhancing its natural flavors.
 |
Pork Jumuluk
[Source] Pixabay Kim Hyeong-Tae |
Personal Recommendation:
Chadolbaki:
Derived from the brisket area of the cow, chadolbaki is known for its thinly sliced, fatty meat, often enjoyed grilled and dipped in sauces. The quick cooking time allows for a unique combination of crispy and tender textures, making it a popular choice for shabu-shabu or hot pots.
 |
Chadolbaki
[Source] Pixabay Lee Dongwon |
Personal Recommendation:
Must-Visit Places for Chadolbaki [Source] YouTube, Maria Joo (Korean)
These dishes feature the intestines of cows or pigs, recognized for their chewy texture. While traditionally popular in the Daegu and Gyeongsang provinces, they are now enjoyed nationwide. The preparation involves thorough cleaning with salt and flour to remove any odor. Grilled makchang is often enjoyed with dipping sauces, while gopchang is marinated and grilled to perfection. Gopchang, when grilled, releases its rich flavor as the fat inside melts, providing a savory taste and a delightfully chewy texture. Both makchang and gopchang are high-protein, low-fat foods, making them popular choices. In Korea, they are especially enjoyed as a side dish with alcoholic drinks.
 |
Gopchang
[Source] Pixabay Hwang Yuri |
The Indispensable Ssam Culture
No discussion of Korean barbecue would be complete without mentioning ssam. This practice involves wrapping grilled meat with a variety of leafy vegetables like lettuce and perilla leaves, combined with rice, garnishes, and dipping sauces. Wrapping meat in ssam balances the rich flavors of the meat with fresh, crisp greens, enhancing the overall taste and promoting a healthier eating experience.
 |
Ssam
[Source] Korean Tourism Organization, Frame Studio |
The Origin of Ssam
The roots of ssam likely date back to before the Goryeo Dynasty, with historical references found in late Joseon records. The Dongguk Sesi Gi notes, "On the Day of Great Full Moon, we eat rice wrapped in herb leaves, called boksam." This highlights the cultural significance of ssam in Korean cuisine.
※ The Goryeo Dynasty (918 - 1392) represents the medieval period in the history of the Korean Peninsula.
※ The Joseon Dynasty (1392 ~ 1910), founded by King Taejo (Yi Seong-gye), lasted over five centuries and is one of Korea's longest and most influential periods.
Diversity of Ssam
Ssam is versatile, accompanying not just grilled meats but also sashimi and rice. The vegetables and seasonings vary regionally; for instance, napa cabbage is popular in Jeolla province, while perilla leaves are favored in Gyeongsang province. Customizing ssam with garlic, peppers, and other ingredients allows for endless flavor combinations.
Health Benefits of Ssam
By incorporating vegetables, ssam enhances dietary fiber intake, balancing the consumption of meat with essential vitamins and minerals. This approach helps mitigate the effects of saturated fat from grilled meat, contributing to healthier eating habits.
Ssam: A Traditional Korean Dining Culture
Enjoying ssam is
an integral part of Korea's traditional dining culture, offering a communal
experience where families and friends can bond over grilled meats and shared
dishes. The act of wrapping and sharing enhances the warmth of the meal.
 |
BBQ ingredients & Ssam
[Source] Korean Tourism Organization, Frame Studio
|
As we come to the end,
Korean barbecue and the accompanying ssam culture boast a rich history and a variety of preparation styles that captivate food lovers worldwide. Each type of meat offers unique characteristics, and the customizable nature of ssam makes it a delightful culinary experience. This harmonious blend of flavors and health is a hallmark of Korean cuisine that is hard to find elsewhere. So, the next time you grill meat, prepare to indulge in a flavor explosion wrapped in a leaf of lettuce—after all, isn't life about savoring every bite?
0 Comments