Pork belly is one of the main ingredients of Korean BBQ.
Do you know how it become the favourite food of the Koreans?
Originally, Koreans prefer beef over pork because cows can produce more meat for the people to consume as compared with the pigs due to its larger size.
Besides, the Koreans also did not rear many pigs formerly because pigs consume grain. At the time, grain was low in yield and expensive. Hence, there was no grain to give to the pig.
In the Joseon Dynasty, there was a rumour that eating pork would cause haemorrhoids. Moreover, the pigs were fed with food waste, sewage, and the excrement of human. Therefore, the Koreans perceived porks as unhealthy food.
Photo Source: Feed Navigator
Starting from the year of 1970, Koreans started to raise pigs in large quantities for the purpose of export. A lot of pork meats were exported to Japan.
However, Japan only buys certain parts of the pigs such as pork loin or pork tenderloin to make pork steak dishes.
Consequently, the other parts of the pig such as its head, intestines and belly remain for the consumption in Korea.
Photo Source: Pinterest
As the people who used it started to buy gas stoves in the kitchen, the Koreans start to grill the pork belly.
Pork bellies are usually cut into 3 to 4 cm so that it can be easily grilled and eaten.
As the income of workers increased in the 1980s, meat consumption became faster.
Photo Source: Cooking Channel
During the 1997's IMF financial crisis where the economic condition is poor, pork belly became the main dish for many companies' gathering because its price was relatively lower as compared to those of the beef.
Source: YouTube Channel of 교양만두
