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What it is

A supermarket pork-belly buying technique: choose a whole block sold for bossam rather than pre-sliced samgyeopsal, then cut it crosswise at home. The goal is to secure the tastier cartilage-bearing section and use the large cartilage end later in kimchi jjigae.

Does it work?

It is a practical option for shoppers willing to butcher a whole block at home. Commenters specifically endorse it: “Pork belly sold as a whole block is the best.” Another says cutting it crosswise produces a better texture. However, one commenter defends mixed pre-sliced packs because selling only the desirable pieces at the same price would leave other shoppers with the inferior cuts.

Watch-outs

The cartilage-free end, called michuri or bebaji here, is described as leaner-tasting and unpleasantly dry—even after long cooking, according to one commenter. Pre-sliced packs may show attractive cartilage-bearing slices on top while containing michuri underneath. A whole block avoids that visibility problem, but making conventional thin slices with a home kitchen knife is difficult; crosswise cuts are easier.

Better pick

A commenter recommends knife-scored pork belly: it costs slightly more but is presented as the tastiest, more dependable section. Another specifically suggests buying only the rib-section pork belly sold at E-Mart, preferably as a whole block.