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Korea is renowned worldwide for its delicious and diverse barbecue culture, with Samgyeopsal (grilled pork belly) being a quintessential dish. However, venture into the charming city of Cheongju, and you’ll discover a unique twist on this beloved classic that promises an unforgettable culinary experience: Cheongju-style soy sauce marinated pork belly. This isn’t just any barbecue; it’s a tradition deeply rooted in history and flavor, offering a subtly sweet, incredibly tender, and moist sensation that sets it apart.

Discovering the Cheongju Samgyeopsal Tradition

Our culinary journey takes us to Cheongju, a city with a hidden gem for foodies. While the famous Yonghwasa Temple, known for its appearance in the drama ‘The Glory,’ might catch your eye, our true destination is a long-standing local restaurant, a venerable establishment that has perfected its craft over 35 years. This isn’t just any pork belly spot; it’s where the unique Cheongju method of grilling pork belly reigns supreme.

Unlike conventional Samgyeopsal where fresh or frozen pork belly goes straight to the grill, Cheongju takes an unusual but brilliant detour: the pork belly is briefly marinated in a special soy sauce mixture before cooking. This simple step transforms the meat, promising a texture and flavor profile you won’t find anywhere else.

The Secret Marinade: More Than Just Soy Sauce

The heart of Cheongju Samgyeopsal lies in its signature marinade. While it’s primarily soy sauce-based, it’s far from a heavy, overpowering flavor. The mixture typically includes soy sauce, black pepper, and sometimes a hint of cooking wine or sugar. The raw pork belly, whether fresh or frozen, is briefly submerged in this concoction before being laid on the grill, often over a protective sheet of aluminum foil. This step is crucial, as it imbues the meat with moisture and a subtle depth of flavor without making it taste overtly of soy sauce.

The result? A pork belly that is incredibly soft, tender, and moist, with a delightful umami boost and a whisper of sweetness. The marinade helps to eliminate any gamey odors, leaving you with pure, mouth-watering pork perfection.

Perfect Pairings: The Essential Side Dishes

No Korean BBQ is complete without its array of banchan (side dishes), and Cheongju Samgyeopsal comes with its own must-have accompaniments:

• Pajeori (Spicy Green Onion Salad): This is non-negotiable. Cheongju’s pajeori is a vibrant mix of shredded green onions seasoned with chili powder, creating a sharp, refreshing, and slightly spicy counterpoint to the rich pork belly. Its crisp texture and piquant flavor perfectly complement the tender meat.
• Kimchi: Often tasting like freshly made kimchi, perhaps just a week old, it adds a crisp, fermented tang that cuts through the richness of the pork.
• Ssam (Lettuce Wraps): The ultimate way to enjoy Korean BBQ. Pile a piece of grilled pork belly, some pajeori, a dab of ssamjang (spicy dipping sauce), and kimchi onto a fresh lettuce leaf, wrap it up, and savor the explosion of flavors and textures. It truly is one of Korea’s best culinary inventions!

A Taste Test: Marinated vs. Unmarinated

To truly appreciate the Cheongju difference, some diners even conduct a side-by-side comparison, grilling both marinated and unmarinated pork belly. The verdict is usually unanimous: the marinated pork belly is noticeably softer, juicier, and free of any unwanted aromas. The subtle sweetness and enhanced umami make it a clear winner, demonstrating the transformative power of this unique preparation method.

The Grand Finale: Cheongju-Style Pork Belly Fried Rice

As with many Korean BBQ experiences, the meal often concludes with a delicious fried rice, and Cheongju-style is no exception. After enjoying the grilled pork belly, any leftover meat, kimchi, and rice are stir-fried directly on the grill. The Cheongju version often features perilla leaves, adding a wonderfully aromatic and fragrant dimension to the glossy, savory fried rice. It’s the perfect, comforting end to a spectacular meal.

The History Behind the Dip

Why this unique method? We learned from the Cheongju Pork Belly Street Association president that this tradition has historical roots. In the past, specific cuts like “pork belly” weren’t always available, and the goal was to make any available pork meat palatable and delicious. To combat potential strong odors or tougher textures, people began marinating the meat in soy sauce infused with ingredients like pepper, MSG (umami enhancer), or ginger. This practice evolved into the beloved Cheongju-style soy sauce marinated pork belly we enjoy today, a testament to culinary ingenuity.

So, next time you’re craving Korean BBQ, make your way to Cheongju and experience this truly distinctive and delightful way of enjoying Samgyeopsal. It’s a culinary adventure that promises to tantalize your taste buds and leave you wanting more. Don’t forget to cheer, “Cheongju Samgyeopsal, Fighting!”