KOREA WEBZINE - 2023 October

Samgyeopsal Gets the Ganjang Treatment

While samgyeopsal is generally prepared on a grill, residents of Cheongju enjoy dipping their pork belly in ganjang (soy sauce) before popping it on the grill. The ganjang marinade is made with vegetables such as ginger and daepa (large green onions) and spices like cinnamon and bay leaf.

So, what’s the point of adding ganjang to samgyeopsal in Cheongju? In the past, uncastrated male pigs (boars) were butchered for their meat, which often resulted in an unpleasant odor called boar taint. Cooks tried adding ganjang to pork belly to eliminate that smell, which had the unintended effect of tenderizing the meat. Soon, customers began seeking out ganjang samgyeopsal. That trend settled into a tradition that’s now a distinctive feature of Cheongju samgyeopsal.

Cheongju’s distinctive take on samgyeopsal, which is now officially known as Cheongju samgyeopsal, is becoming known as a regional delicacy. There’s even an alley dedicated to Cheongju-style samgyeopsal in Seomun Market. Stroll around the market in the morning, and you’ll encounter the syrupy smell of ganjang on the boil; come back in the evening, and you’ll smell the mouthwatering aroma of samgyeopsal being grilled at every restaurant.

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