In the past, Koreean highways and city intersections were incredibly confusing. When approaching a largejuction (a place where multiple roads meet) , drivers had to quickly read multiple overhead signs. This confusion caused drivers to change lanes at the last minute, leading to severe traffic accidents. In March 2011, a tragic and fatal traffic accident occurred at the Ansan Juction on the West Coast Expressway. A paassenger car and a cargo truck crashed simply because they were confused about which lane to take. In fact, this area always used to be a frequent car accident spot, with 20~30 traffic accidents occuring every year. So Mr. Yoon Seok-deok, an employess of the Korea Expressway Corporation wanted to do something about this problem. One day, he went home and watched his children drawing pictures on the floor with colorful paint and crayons. Watching them , a brilliant idea flashed in his mind: what if we colar the roads just like my children's drawings,...
Samgyeopsal and bacon both come from the same part of the pig—the pork belly—where layers of lean meat and fat create those distinctive stripes. Yet the journey each one takes after leaving the butcher turns them into entirely different experiences. Because bacon is cured with salt (and often sugar or nitrates) and then smoked, it develops a salty, smoky, slightly sweet flavor and a thin, crispy texture designed for quick pan-frying or baking. This preservation process was historically necessary in the West to store meat longer, which is why bacon became a breakfast side or sandwich ingredient rather than the star of the meal. Samgyeopsal, by contrast, is left completely fresh—uncured and unsmoked. The result is pure, rich pork flavor with no added saltiness. Sliced thicker (usually 6–12 mm), it is grilled at the table so the fat renders slowly, creating a crispy exterior while the inside stays juicy. Koreans then wrap it in lettuce or perilla leaves with garlic, ssamjang, and k...