More Than Just Pork Belly: A Guide to Korean BBQ Cuts

When you visit Korea, one of the must-try dishes is Korean BBQ. Many travelers especially enjoy pork barbecue because it’s affordable and incredibly delicious. However, when you arrive at a barbecue restaurant and look at the menu, you may be surprised to see various pork cuts that you’re not familiar with. In Korea, each cut has a different texture and flavor, so people order by specific parts of the meat.

Let me introduce the most popular cuts 

of pork used for Korean barbecue!

 

1. Samgyeopsal (Pork Belly)

The most popular cut is samgyeopsal(삼겹살), which comes from the pork belly. It has alternating layers of fat and meat, making it tender and rich in flavor. Its savory taste makes it the number-one favorite among Koreans.

However, if you don’t like fatty meat, the visible fat layers might feel overwhelming. I’ve noticed that many foreign friends are not used to fat being mixed into the meat and sometimes remove the fatty parts while eating. If that's the case, the next cut might be a better choice.

 

2. Moksal (Pork Shoulder / Pork Collar)

If you prefer less fat, try moksal (목살). This cut comes from the area between the neck and the shoulder. 

It contains less fat than pork belly, and the fat is dispersed evenly throughout the meat, giving it a tender texture with a pleasant chew. Because it’s less greasy, it tastes cleaner while still maintaining a savory flavor.

3. Hangjeongsal (Pork Jowl)

Hangjeongsal (항정살) comes from the area between the pig’s neck and jaw. Only a small amount can be obtained from one pig, so it tends to be more expensive than samgyeopsal. It has fine marbling and a rich, nutty flavor, and the texture is pleasantly chewy. 

Unlike pork belly, where the fat and meat are clearly separated, hangjeongsal has fat and meat beautifully interwoven, which many people prefer.

4. Galmaegisal (Skirt Meat)

Galmaegisal (갈매기살) is the meat located inside the rib area. It has a unique texture—chewy yet tender—and features a strong, meaty flavor and a savory finish. Since only about 200 grams can be taken from a single pig, it is considered a rare cut and is usually priced higher than samgyeopsal. Because of its distinctive texture, it is especially loved by meat enthusiasts.

Even if you only remember these four cuts, you’ll have no problem ordering confidently at a Korean BBQ restaurant.

 5. Thinly Sliced Frozen Pork Belly 

And lastly—while this isn’t technically a different cut—there is something nostalgic for Koreans: thinly sliced frozen pork belly (냉동삼겹살).

Today, fresh pork is more common at barbecue restaurants, but in the 1990s, frozen pork belly was the standard. Although it has less chew compared to fresh meat, its thinness gives it a soft texture and a lightly savory flavor. It still remains a beloved choice for many Koreans.

If you have the chance, try frozen pork belly as well—it has a charm of its own!