What is the most consumed protein in Korea?

January 13, 2026 •

5 min read

According to a March 2024 report in The Chosun Ilbo, pork accounted for half of all meat consumption per capita, making it the most consumed protein in Korea. While chicken and beef are also popular, pork remains the clear favorite due to its affordability and versatility in Korean dishes. The highly preferred cut of pork is the fatty and flavorful pork belly, known as samgyeopsal, which is frequently grilled, stewed, and used in various other preparations.

Quick Summary

Pork is the most widely consumed protein in South Korea, far exceeding chicken and beef in per capita consumption. Its popularity is driven by affordability and deep integration into traditional cuisine, particularly the prized pork belly cut known as samgyeopsal.

Key Points

Pork is Most Consumed: Pork is the single most consumed protein in Korea, far surpassing chicken and beef in per capita consumption.
Affordability Drives Popularity: A major factor in pork's dominance is its relative affordability compared to premium meats like domestic Hanwoo beef.
Pork Belly (Samgyeopsal) is Most Loved Cut: Within pork consumption, the fatty and flavorful pork belly (samgyeopsal) is the most preferred cut, often enjoyed grilled at social gatherings.
Chicken and Beef Follow: Chicken and beef rank second and third, respectively, in terms of per capita meat consumption, often reserved for different dining contexts.
Alternative Proteins are Growing: Alongside meat, seafood, tofu, and other plant-based and processed proteins are also widely consumed, with alternative protein markets experiencing growth.
Consumption is Shaped by Culture and Trends: Cultural traditions, economic factors, and modern health trends all play a role in shaping protein consumption patterns in Korea.

Pork: The Reigning Protein in Korean Cuisine

For decades, pork has held its position as the most consumed protein in Korea. Its deep integration into both home-cooked meals and restaurant dining makes it a staple of the Korean diet. Statistics from recent years confirm this preference, with per capita pork consumption being nearly double that of its closest competitor, chicken. The reasons for this widespread consumption are rooted in cultural history, affordability, and culinary adaptability.

The cultural significance of pork in Korea is immense. From celebratory feasts to simple weekday dinners, pork features prominently in a vast array of dishes. Its relatively low cost compared to beef has historically made it the more accessible meat for the average household. This economic factor, combined with a strong cultural preference, cements pork's status as a fundamental food source in Korea.

The Allure of Pork Belly (Samgyeopsal)

Among the various cuts of pork, none is as beloved as samgyeopsal, or pork belly. This high-fat, high-flavor cut is a cultural phenomenon in itself. Its sizzling sound on a tabletop grill is synonymous with social gatherings and evenings out with friends or family. Surveys consistently show samgyeopsal to be the most favored pork cut among South Korean consumers, and the domestic demand for it often exceeds the local supply, requiring significant imports.

Samgyeopsal is typically grilled at the table and served with fresh lettuce wraps, kimchi, raw garlic, and a spicy dipping sauce (ssamjang). This interactive dining experience adds to its popularity and reinforces its role in social bonding. While modern health trends have introduced a higher awareness of saturated fat intake from pork belly, the deep-seated cultural affection for its taste and tradition ensures its continued dominance.

Comparing Popular Proteins: Pork vs. Chicken vs. Beef

The protein landscape in Korea is dominated by three main animal proteins. The following table provides a breakdown of their characteristics and place in Korean cuisine.


Feature	Pork	Chicken	Beef
Consumption (Per Capita)	Highest	Second Highest	Third Highest
Culinary Adaptability	Extremely versatile (grilled, stewed, stir-fried)	Very versatile (fried, stewed, roasted)	Less versatile, often premium preparation
Affordability	Most affordable of the three	Mid-range in terms of price	Most expensive, often for special occasions
Popular Dishes	Samgyeopsal, Jeyuk-bokkeum, Dwaeji-gukbap	Chimaek (fried chicken and beer), Dak-galbi	Bulgogi, Galbi, high-end BBQ
Perceived Status	Everyday meal staple, social dining	Popular takeaway and casual dining	Premium meat, luxury item

The Rise of Alternative Proteins

While pork, chicken, and beef remain staples, other protein sources are increasingly part of the Korean diet, driven by health and wellness trends.

Seafood: South Korea has a long history of high seafood consumption, which has continued to increase over the years. The proximity to the sea means fish and other seafood are readily available, serving as a vital protein source in many regions.
Plant-Based: With growing health consciousness, especially among younger generations, there is a rising interest in plant-based proteins. Soy-based products like tofu and soybean paste (doenjang) are traditional protein sources that are experiencing renewed interest.
Processed Meats: Convenience foods, including processed meats like sausages, are also gaining popularity due to modern, fast-paced lifestyles.

The Changing Landscape of Protein Consumption

Despite pork's dominant position, recent trends suggest a shifting consumption pattern. Health awareness regarding saturated fats has led some consumers to seek leaner cuts of pork or switch to alternative proteins like chicken. The market for alternative proteins, including plant-based options, is projected to grow significantly in the coming years. However, the cultural and culinary ties to pork, especially samgyeopsal, are powerful and will likely maintain its stronghold for the foreseeable future. The dynamic interplay of tradition, economy, and health consciousness will continue to shape what is the most consumed protein in Korea.

Conclusion

In conclusion, pork is unquestionably the most consumed protein in Korea, a title it has held for many years. Driven by its affordability, culinary versatility, and deep cultural ties, particularly the love for samgyeopsal, pork remains a dietary cornerstone. While alternative protein sources and health trends are emerging, pork's central role in Korean cuisine and society is unlikely to be fully displaced anytime soon. For anyone exploring Korean food culture, understanding the significance of pork is essential.

Alternative Protein Sources in Korean Food

Seafood: A coastal country, Korea has a rich tradition of seafood consumption, from fresh fish to shellfish, which provides a significant amount of protein.
Tofu: A staple of the traditional diet, tofu (made from soybeans) is a versatile and affordable plant-based protein source used in many dishes like doenjang jjigae.
Dried Pollack: Known as bukeo, dried pollack is another traditional protein source, often used to make soups and stews.
Soybean Paste (Doenjang): This fermented paste is a foundational ingredient in Korean cuisine, adding flavor and protein to many dishes.
Eggs: Eggs are a common and affordable source of protein, used in a variety of simple side dishes and main courses.
Alternative Meats: The modern market sees a growing interest in alternative proteins, including plant-based and processed options, driven by health and sustainability concerns.
Learn more about South Korean food culture and trends

Key Factors Driving Korean Protein Consumption

Affordability: The lower cost of pork relative to beef is a primary driver of its higher consumption among the general population.
Culinary Preference: The strong cultural preference for pork cuts like samgyeopsal, with its fatty and flavorful profile, fuels its high demand.
Dining Trends: The popularity of communal grilling, especially for pork belly, makes it a favored option for social gatherings.
Economic Factors: Historically, economic development has increased overall meat consumption, with pork being the most accessible option for many.
Urban Lifestyles: A fast-paced urban environment has increased demand for convenient processed meats and quick-service options.
Health Awareness: Growing health consciousness is prompting some consumers to shift towards leaner meat options or alternative proteins, though this hasn't yet dethroned pork.

Diverse Protein Sources in the Korean Diet

The Korean diet is rich with a variety of protein sources beyond the most dominant ones. From the sea to the fields, Koreans incorporate a diverse range of proteins to create balanced and flavorful meals. This is reflected in the wide array of side dishes (banchan) and main courses that feature everything from traditional fermented ingredients to modern convenience foods. The increasing diversification of protein intake points to a more health-conscious and varied diet, yet pork remains a powerful and beloved centerpiece.

Frequently Asked Questions

Yes, pork belly, known as samgyeopsal, is the most favored cut of pork among South Korean consumers. Its high demand often leads to significant imports to meet domestic consumption.

Pork is significantly more affordable than beef in Korea, which has historically made it the more accessible meat for everyday meals for the average household. Beef is often considered a premium or luxury meat reserved for special occasions.

While highly popular, especially for dishes like chimaek (fried chicken and beer), chicken consumption per capita is about half that of pork. Its popularity has been steadily increasing, but pork remains the most consumed meat overall.

Yes, Koreans consume a high volume of seafood, with per capita consumption continuing to increase over the years. Proximity to the coast makes seafood a staple protein source in many Korean dishes.

Yes, traditional plant-based proteins like tofu (from soybeans) and soybean paste (doenjang) have always been fundamental parts of the Korean diet. Modern health trends are also increasing interest in newer alternative protein options.

Beef is generally much more expensive than pork in Korea. This price difference influences consumption patterns, with pork being the choice for routine meals and beef often reserved for more special dining experiences.

Excessive consumption of high-fat pork cuts like pork belly (samgyeopsal) has been linked to health concerns related to saturated fat intake. However, shifting consumer trends towards leaner cuts and alternative proteins suggest a growing health consciousness.