The Asiatic black bear is the only bear that naturally occurs on the Korean Peninsula. It is a medium‑sized black bear with a distinctive white or cream “V”/crescent patch on its chest, which is why Koreans call it “half‑moon bear” (반달가슴곰). In Korea it is classified as an endangered wild animal (Class I) and is also a Natural Monument (No. 329). How many bears are in the wild now? By the late 1900s, hunting and habitat loss had reduced the wild population to only about 5 bears in South Korea. A government re‑introduction program began in 2004, releasing Russian Far East bears that share the same genetic lineage. By 2024, the Korea National Park Service reported about 86 wild Asiatic black bears living mainly in Jirisan National Park. In addition, there are still hundreds of captive bears (around 322 bears on 20 farms as reported recently) used historically for bear farming. Where do they live? Today, almost all wild bears in South Korea are concentrated in Jirisan National Park and nea...
Let’s talk about one of Korea’s most famous and beloved foods—Samgyeopsal (삼겹살)! If you’ve been to a Korean BBQ restaurant, you’ve probably had it. But do you know the history behind it? Let’s dive into it while making your mouth water 🔥 What is Samgyeopsal? The name 삼겹살 (Samgyeopsal) literally means “three-layered pork belly” in Korean. It refers to the thick, juicy slices of pork belly that are grilled to perfection at the table. The meat has three visible layers—lean meat, fat, and another layer of lean meat—which gives it its signature texture and flavor. Unlike Western-style bacon, which is thinly sliced and often cured, samgyeopsal is fresh, thick-cut, and grilled without seasoning. The idea is to enjoy the natural taste of the pork first and then dip it in various sauces for extra flavor. 📜 History: How Did Samgyeopsal Become Korea’s Favorite BBQ? Surprisingly, samgyeopsal was not always a popular dish in Korea. Post-Korean War (1950s-60s) – Back then, bee...