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ZenKimchi Korean Pig Chart

Posted by in Featured, Korean Food 101 | 12 comments

Pig ZenKimchi Korean Pig Chart

This is a work in progress that I’ve been meaning to start. Stafford Lumsden pushed me to go ahead with it.

What we have here is a chart I’ve drawn and put together conglomerated from various sources. Now, even when I ask people in restaurants and butchers, I get vague responses about the origins of certain cuts. My guess is that it’s all blurry in some areas and may be regional. I’ve found different names for cuts, and the pork cut charts vary a bit. Some of the cuts I haven’t been able to find on any charts in Korean.

As I started out saying, this is a work in progress. If you have any more information or questions, post them in the comments. In the meantime, here’s some extra info I’ve found or am trying to work out.

Galmaegisal 갈매기살 – diaphragm

Huji 후지/Duitdari 뒷다리 - Ham

DeungGalbi 등갈비 – Baby back ribs

Mokshim 목심 – Boston Butt

Apdari 압다리 – Picnic Shoulder

Gabeurisal 가브리살 – A larger cut near the hangjeongsal region?

Joe McPherson is the founding editor of ZenKimchi. He is also dining editor for 10 Magazine and writes and consults for multiple publications. He is the only non-Korean judge for the Korean section of the Miele Guide--but don't ever call him a food critic.
ZenKimchi Korean Pig Chart
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  • http://www.annamatic.com/blog/ annamatic

    oh awesome! can you do one for cows too? how about the different internal organs? (not sure how you’d show that on the chart though)

    • http://www.zenkimchi.com/FoodJournal/ ZenKimchi

      All part of the plan.

  • http://twitter.com/RobinInSeoul Robin Hudson

    Nice.

    How about “ham hocks”, above the trotters?

    • http://twitter.com/ZenKimchi Joe McPherson

      Those are also Satae. Maybe Deung Satae 등사태.

  • Yuni Yon

    Great job!

    Two offals missing in your chart : ears and liver.

  • http://twitter.com/chosunbimbo stafford lumsden

    @Robin Jokbal is kinda hocks and trotters isn’t it. Certainly the more rural you get the more likely you are to come across a hoof when you buy Jokbal. Personally I think it is the worst cut, and makes me a little sick actually. Especially when I see attractive Korean women laying into the fatty greasy goodness with their bare hands.
    Is 안삼 (tenderloin) “Anshim” or vice-versa (transliteration error?)
    Good times, a most useful beginning. Now we need one for beef, lamb and mutton and dog.

    • http://www.zenkimchi.com/FoodJournal/ ZenKimchi

      Actually, I think Robin is right that hocks are the shinbone above the
      trotters. I think trotters are gorgeous. The recipe I have on the site
      for the French Laundry pigs feet is one of the richest and most decadent
      foods I’ve ever eaten.

  • blee246

    The Korean word for Anshim is misspelled. it’s “안심”

    • http://www.zenkimchi.com/FoodJournal/ ZenKimchi

      Thanks! Surprised I didn’t catch it yesterday.

  • http://twitter.com/RobinInSeoul Robin Hudson

    Actually, the reason I’m interested in ham hocks is they are the foundation of my mom’s recipe for pea soup. nom.

    • http://www.zenkimchi.com/FoodJournal/ ZenKimchi

      Yeah, I’d be interested in that, too. But we all know that you can’t get
      smoked hocks in Korea. The closest sub I’ve been meaning to play with is
      jokbal. Not the same flavor, but it does have some flavor and a ton of
      gelatin to give texture.

  • http://www.zenkimchi.com/FoodJournal/news-media/shameless-self-promotion/zenkimchi-and-bloggers-on-kbs-monday/ ZenKimchi

    Fixed.

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