Which Animals Are Eaten In Korea: Exploring Culinary Delights

In South Korea, there exists a longstanding tradition of consuming certain types of dogs, primarily nureongi dogs, for their meat. This practice has deep historical roots and is often associated with the belief that consuming dog meat can bring about various health benefits. As of September 1, 2023, this topic remains a point of interest and discussion within South Korean culture.

Korean cuisine boasts a diverse array of meats, reflecting the country’s rich culinary traditions. Some commonly consumed meats in Korea include beef, chicken, pork, and various types of fish and seafood. Additionally, it’s important to note that while dog meat was once consumed in Korea, it has become increasingly controversial and is now rarely consumed due to changing cultural attitudes and regulations. Another noteworthy dish is “Samgyetang” (삼계탕), a nourishing Ginseng chicken soup enjoyed for its potential health benefits. The traditional Korean diet, known as “Hansik,” encompasses a wide range of ingredients and preparation methods, and its impact on health has been a topic of interest for researchers and nutritionists.

Which types of meat are most commonly consumed in Korea? In South Korea, the primary meats that dominate the culinary landscape are pork, chicken, and beef. These three meats hold a significant place in Korean cuisine, and each plays a distinct role in traditional dishes and contemporary dining. Pork, often enjoyed in dishes like samgyeopsal (grilled pork belly) and bossam (boiled pork wraps), contributes to the rich and diverse flavors of Korean food. Chicken is a versatile choice, featured in popular dishes like dakgalbi (spicy stir-fried chicken) and samgyetang (ginseng chicken soup), providing a range of textures and flavors. Meanwhile, beef is highly regarded and is commonly used in dishes like bulgogi (marinated beef barbecue) and galbi (short ribs), adding a luxurious and savory element to Korean cuisine. These three meats collectively form the core of Korean gastronomy, reflecting the nation’s culinary heritage and contemporary dining preferences.