Do Korean Eat Pig Skin?

Yes, we do eat Pig Skin. 

We call it 'dwae ji cup dae gi'  돼지 껍데기 in Korean.
'Dwae ji' means a pig and 'cup dae gi' means a cover or skin.
It literally means ' pig cover'.


Koreans say that Pig has no part to throw away.
we also eat pig meat(pork), pig intestines, blood, a liver, an ear, a foot and even a head. You must be shocked of the parts I mentioned above, but there exist several famous food using those body parts; Sundae(similar to sausage : intestines and blood), Jokbal(similar to german schweinshaxeI : feet) and et cetera. I will talk about those on following posts in detail.

        <Korean Charcoal Place>

Do you think eating pig skin is gross?

Haha. The answer is upto you. I used to feel pukey when I just heard of the name since it just reminded me of the filthy pigs in the pigpen. They also have some hairs on it. How can I dare to eat such un-sanitary things? That was the exactly the things coming up to me.

But thoughts change.

Few months ago, I was drawn to one restaurant that serve pork and the pigskin. I did not at all think of a hint of possibility to eat pig skin, because I have not eaten it yet and ever never will. But I could not stop my companies from ordering it, so I let it go. The uncooked pigskin is prepared and I feel yucky to see that pinkey-white thing.

Food is Food. This is Food. That was just only thing I soothed myself.

The pigskin was laid on the grill and started being cooked. It got oils down to underneath of grills and got brown color on it. Later, I noticed I feel like biting one piece. As you know, the fat-burning smell makes your mouth watering. But It was not easy to try. It was the moment my company knew my interests in pigskin and told me to try one. To my friends, I was a pigskin detester, so I hesitated to change my attitude toward it.

as one piece of pig skin popped out,  
My impulsive instinct popped out.

It was warm and hot, fatty, nutty, chewy and also crunchy. Fatty taste is the desirable flavor for humans, so I do not have to talk about how delicious fat is. When medium cooked, it is so super-chewy that it sometimes clings to your teeth, but enjoyable. When well cooked, it is rather crunchy with bubble surface, so it cracks when biting. It feels like eating chips or bisket.

How about Fat contain?

You might be afaid of fat contains in it. But you do not need to worry about it tha much. The grill pork skin is less fatty than your imagination. On the process of cooking, it loses most fat through oil drops beneath the grill. It means the fat melt away. It is an advantage of using grill in Korea. According to the new medias, the pigskin is rather protein than fat.
The researchers say that pig skin is high in Collagen that makes your skin smoother and elastic. It also helps adolescents growth. As a result, a number of korean women enjoy eating pig skin and parents give their children pigskin to make them taller.

Pig Skin Worldwide

At this point, I became wondering whether Korea is only country that eats pigskin. So, I just google it and found some interesting facts. There also exist several food varieties of pig skin around the world. Mr.Wiki explains it in detail.

Pork rind
Pork rind (known and invented in the United Kingdom as pork scratchings, as a room-temperature snack, or crackling, served hot as part of a meal, and in Australia and New Zealand as pork crackle/crackling), is the fried or roasted skin (rind) of a pig. Frying melts most of the fat from the pork rind.

United Kingdom & United States eat Pig SKin?

It was also surpiring to me that other cultures do comsume pigskin as food. They also cook the almost same way we do. Fry. So, I tried to figure out which countries have similar tastes with Korea.

United Kingdom
Pork crackling is the British name for the salted, crunchy, pork rind produced when roasting a joint of pork. The heat of the oven causes the fatty pork skin to dry, bubble up and become crunchy. The layer of fat underneath is retained, and can be eaten with the skin or removed. Some supermarkets now sell just the layer of skin and fat (no meat), in a raw form for home grilling or roasting, or cooked and ready to eat from hot food counters. Pork scratchings is the British name for deep-fried, salted, crunchy pork rind with fat produced separately from the meat. This is then eaten cold.

 United States
Pork rinds from the American company UtzCracklings is the American name for fried or roasted skins of pigs, geese or other animals. Pieces of fried meat, skin, or membrane produced as a byproduct of rendering lard are also called cracklings. Cracklings consist of either roasted or fried pork rind that has had salt rubbed into it and scored with a sharp knife: "a crackling offers a square of skin that cracks when you bite into it, giving way to a little pocket of hot fat and a salty layer of pork meat."

Now you are ready to try!

Enjoy tasty Pig Skin here in Korea!

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Posted by Food Storyist

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