You may notice quite a few homeless people around Seoul Station. A lot of visitors ask me, “Why are there so many homeless people here?” One of the biggest reasons goes back to 1997, during the Asian Financial Crisis. In Korea, we usually call it the IMF Crisis . A lot of companies went bankrupt, unemployment rose very quickly, and many people suddenly lost their jobs and income. Some people eventually lost their homes as well. And many of them came to Seoul Station . Why here? Because this was one of the main places to find day labor and temporary jobs , and it was also the main railway station if they wanted to go back to their hometowns. But some had no money left and nowhere else to go, so they stayed around the station. That is one reason Seoul Station became one of the main gathering places for homeless people after the 1997 crisis. Then another thing happened. Once many homeless people were here, churches, charities, NGOs, and the government started providing help here. Th...
Samgyeopsal (삼겹살) 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 kimchi, turning one piece of meat into a balanced, interactive bite.
Special tip only locals tell tourists March 3 is officially “Samgyeopsal Day” in Korea because the name literally means “three-layer meat.” Many restaurants offer specials that day. Also, after you finish grilling, scrape the leftover fat and bits of meat on the grill, add leftover rice, kimchi, and a drizzle of sesame oil—this “end-of-meal fried rice” is the secret finale most visitors never know about until a Korean friend shows them.
Questions most often
- “Isn’t samgyeopsal just Korean bacon?” → No. Same cut, completely different preparation and role at the table.
- “Why is it so fatty?” → The fat is the point: it keeps the meat moist on the grill and becomes deliciously crispy. Pair it with vegetables and you’ll balance it perfectly.
- “Can I just use thick-cut bacon instead?” → It will taste saltier and smokier; true samgyeopsal flavor only comes from fresh, unseasoned pork belly.
In short, bacon is a processed, ready-to-crisp product born from preservation needs, while samgyeopsal is a fresh, communal experience built around pure pork and shared grilling. Once you taste the difference at a Korean BBQ table, you’ll never confuse the two again.
