When Koreans are preparing for a big event or have just completed the feat, they replenish their energy with meat. The most popular types of meat are beef, pork, and chicken, and each has a special place in the Korean cuisine.
Beef has always been considered a precious food. Cattle symbolized strength and endurance, and in agricultural societies, they were the most important asset of a family. Hence, beef was only served to important guests or at important events. Even to this day, beef is considered to be of a higher quality than other varieties of meat. The most popular Korean beef dishes are wanggalbi and bulgogi, which are now equally well-known abroad. Both dishes involve marinating the beef in fruit-based sauces that flavor and soften the meat before grilling it to perfection.
Statistics show that Koreans have pork approximately once every three days. The most popular pork dish is samgyeopsal, the go-to food to alleviate fatigue. Samgyeopsal rids the body of toxins and strengthens the immune system, which is why it is most often sought after in spring when the yellow dust level is high in the air and in the exhausting heat of summer. Samgyeopsal has also established itself as a health food because of the custom of having meat wrapped in vegetables, or ssam.
When the body is sapped of energy, particularly in summer, Koreans turn to the chicken soup called samgyetang, which is often compared to maternal love. Since long ago, mothers would cook their strongest hen for their sons-in-law, representing their wish for their daughter's happy marriage and the health of the entire family.
Meat is the secret to Koreans' health and strength. It is the best example of restorative food in Korean cuisine. Discover everything about meat!