The Ultimate Guide to Korean BBQ and Ssam

Bulgogi
[Source] Korea Tourism Organization, Kim Ji-ho

Korean cuisine is renowned globally for its uniqueness and diversity, with barbecue being a beloved staple. The traditional practice of wrapping grilled meat in leafy vegetables, known as ssam, adds a distinctive touch to the dining experience, marrying health and flavor in one delightful bite. Let's delve into the different types of Korean barbecue, their characteristics, and the fascinating culture of ssam.

Types of Korean Barbecue and Their Unique Characteristics

Korean barbecue encompasses a variety of styles, differing in the cuts of meat used, seasoning, and cooking methods. Here are some of the most popular types:

Bulgogi: 

Often considered the hallmark of Korean barbecue, bulgogi has roots in the Goguryeo era. This dish features thinly sliced beef marinated in a mix of soy sauce, sugar, sesame oil, garlic, and fruit juices, which impart a sweet and savory flavor. The meat is usually grilled in various ways, with regional differences in preparation. In the Seoul area, it is often cooked in a pan with a bit of water to keep it moist, while in southern regions, it is grilled over charcoal or straw. The term bulgogi became popular during the late Japanese occupation and is believed to have originated from a Pyongyang dialect.

※ Goguryeo era: Founded in 37 BC and lasting until its fall in 668 AD, Goguryeo was an ancient kingdom that ruled over northern Korea and parts of Manchuria.

Galbi: 

Galbi refers to ribs, typically from beef or pork, and is categorized into marinated (yangnyeom galbi) and unmarinated (saeng galbi). The marinated version is sweetened with soy sauce and sugar, while pork ribs often have a spicy twist with added gochujang. Grilled over charcoal, the smoky flavor enhances the taste. Notable regional specialties include Mapo Galbi in Seoul, Haeundae Galbi in Busan, and Suwon Wang Galbi, renowned for their large, flavorful cuts.

Galbi
[Source] Korea Tourism Organization,Frame Studio

Samgyeopsal: 

This dish features a pork belly portion characterized by layers of meat and fat. Typically grilled without marinade, samgyeopsal is served with a variety of dipping sauces like salt, pepper, sesame oil, or ssamjang. It is often wrapped in leafy greens along with garlic and chili. Its rich flavor and tender texture make it a favorite companion for soju. The Korean barbecue style of wrapping grilled pork in lettuce or perilla leaves is a distinctive cultural practice.

Samgyeopsal
[Source] Pixabay Woo Ji-Hyeong

Jumuluk: 

This dish uses sirloin beef that is lightly seasoned with salt, pepper, and sesame oil before grilling. Originating from a restaurant in Mapo in 1972, jumuluk differs from bulgogi in that it has no soy sauce in its marinade and is thicker. The term comes from the method of “rubbing” the seasoning into the meat, enhancing its natural flavors.

Pork Jumuluk
[Source] Pixabay Kim Hyeong-Tae

Chadolbaki: 

Derived from the brisket area of the cow, chadolbaki is known for its thinly sliced, fatty meat. It is often enjoyed grilled and dipped in sauces. The quick cooking time allows for a unique combination of crispy and tender textures, making it a popular choice for shabu-shabu or hot pots.

Chadolbaki 
[Source] Pixabay Lee Dongwon

Makchang and Gopchang: 

These dishes feature the intestines of cows or pigs, recognized for their chewy texture. While traditionally popular in the Daegu and Gyeongsang provinces, they are now enjoyed nationwide. The preparation involves thorough cleaning with salt and flour to remove any odor. Grilled makchang is often enjoyed with dipping sauces, while gopchang is marinated and grilled to perfection. Gopchang, when grilled, releases its rich flavor as the fat inside melts, providing a savory taste and a delightfully chewy texture. Both makchang and gopchang are high-protein, low-fat foods, making them popular choices. In Korea, they are especially enjoyed as a side dish with alcoholic drinks.

 Gopchang
[Source] Pixabay Hwang Yuri

Ssam: A Perfect Companion to Korean BBQ

When talking about Korean BBQ, ssam (meaning "wrap") is essential to the experience. Ssam typically involves wrapping grilled meat, rice, and condiments in leafy vegetables like lettuce, perilla leaves, or cabbage. This balances the meat's richness and enhances its flavors while allowing for a more nutritious meal with a delightful combination of textures.

Ssam
[Source] Korea Tourism Organization, Frame Studio

The Origins of Ssam

Ssam's history can be traced back to Korea's ancient traditions, with written records first appearing during the late Joseon Dynasty. Historical texts such as Dongguk Sesigi note that people wrapped rice in vegetable leaves on the day of Daeboreum (a traditional Korean holiday), calling it bokssam, or "blessing wraps."

Another historical text, Sangwonrigok, offers a more picturesque description:

“We wrap ssam with gomchwi (a wild vegetable) or seaweed. Gathered around the table, young and old alike share these wraps, wishing for an abundant harvest in autumn by eating three wraps, which they believe will yield thirty sacks of rice.”

In rural households, ssam often involved wrapping rice with whatever was available—kimchi, radish leaves, or dried seaweed. This humble tradition tied ssam to hopes for prosperity and unity.

Ssam’s Diversity

Ssam is not limited to grilled meats; it pairs wonderfully with raw fish, rice, and seafood, showcasing its versatility. Each region in Korea has its unique take on ssam. For example:

l  In Jeolla Province, napa cabbage is a popular choice.

l  In Gyeongsang Province, perilla leaves often take center stage.

The ingredients used in ssam vary widely and can include garlic, chili peppers, soybean paste (doenjang), rice, and more, depending on personal taste. While the core of ssam consists of meat, leafy greens, and condiments like ssamjang (a fermented soybean paste dip), the possibilities are endless, making every bite a unique and flavorful experience.

Ssam & Samgyeopsal
[Source] Korea Tourism Organization, Kim Jiho

Health Benefits of Ssam

Ssam provides a balanced meal by combining protein-rich meats with nutrient-packed vegetables. Leafy greens used in ssam are rich in vitamins and minerals, while their dietary fiber aids digestion and offsets the heaviness of fatty cuts of meat.
This harmony of nutrients—proteins, healthy fats, vitamins, and fiber—makes ssam a healthier way to enjoy a hearty barbecue while promoting better eating habits.

Ssam: A Taste of Korea's Traditional Food Culture

Ssam represents more than just a way to eat barbecue; it embodies Korean dining culture's warmth and communal spirit. Sharing ssam at a Korean table often involves wrapping one for someone else, symbolizing care and affection.

The act of grilling meat together, wrapping ssam, and sharing laughter around a table reflects a unique aspect of Korean hospitality—known as jeong (정), a deep sense of connection and warmth.

 

Conclusion

Korean BBQ and ssam culture are deeply rooted in history, offering a unique and diverse culinary experience that continues to captivate people worldwide. With a variety of meats and infinite possibilities for personalization, ssam reflects the creativity and adaptability of Korean cuisine. Its harmonious blend of taste and health is a distinctive characteristic that’s hard to find in other cuisines around the globe.

So, the next time you grill some meat, grab a fresh lettuce leaf and prepare for a symphony of flavors to unfold. After all, isn’t life all about enjoying one perfect bite at a time?