Korean Meat-Eating Culture: Myths and Truths of Vegetarianism

Exploring the history of Korean meat consumption between the belief of a ‘vegetable-eating nation’ and the Korean BBQ craze.

• Understand the changing significance of meat-eating culture through different eras.
• Grasp the historical background behind the stereotype that ‘Koreans are vegetarians.’
• Rediscover the meaning of the balance between meat and vegetables in modern Korean cuisine.

Were we really a ‘vegetable-eating nation’?

Looking at a table full of fresh greens and kimchi, one might think Koreans are a “vegetable-eating nation.” Watching the global Korean BBQ craze, I wondered what the true nature of Korean meat-eating culture is. The answer is not simple. It is a complex narrative that runs through the geography, philosophy, and history of the Korean Peninsula. To uncover this truth, let’s start a time travel from the tombs of ancient rulers.

The colorful vegetable side dishes on a Korean table give the impression of a ‘vegetable-eating nation,’ but behind it lies a complex history of meat consumption.

Ancient Testimonies: What Tombs Reveal About Meat-Eating

Ancient tombs, especially from the Three Kingdoms period, are time capsules showing the past. The grave goods buried with the deceased express the hope that they continue their earthly life in the afterworld, providing the clearest evidence of the ruling class’s dietary culture.

Traces of Meat-Eating Found Underground

In the early Three Kingdoms period, records show that cattle and horses were used in funerals in the Mahan region, and fish bones presumed to be for ritual offerings were found in King Muryeong’s tomb in Baekje.

In Silla and Gaya tombs, bones of horses, wild boars, chickens, and even sharks have been excavated. This clearly shows that the ruling class’s diet included a diverse range of meats from livestock, game, and seafood.

The Ultimate Sacrifice: Human and Animal Burial

The peak of ancient meat culture is reflected in the practice of burying servants and animals with the deceased. This ritual indicates that animals were not just food but essential “property” and “companions” symbolizing the owner’s authority and wealth.

Animals buried with their owners prove that meat consumption was more than survival; it was a symbol of power for the ruling class.

These evidences are concentrated in elite tombs, implying a deeply stratified dietary society. For the majority commoners, meals centered on grains and vegetables were likely driven by economic realities rather than philosophical choice.

The Buddhist Era: Distancing from Meat

During the late Three Kingdoms and Goryeo period (918–1392), Buddhism became the state religion, and the doctrine of non-killing (Ahimsa) fundamentally changed perceptions of meat consumption.

The Goryeo royal court often issued bans on slaughtering, and abstaining from meat was promoted as a national virtue. The image of Koreans as “noble vegetarians” began to take root culturally.

However, the 13th-century Mongol invasions caused a major shift in Goryeo’s food culture. Influenced by the nomadic Mongols, meat dishes like seolleongtang (ox bone soup) were introduced, revitalizing meat consumption. Thus, the Goryeo era was the first time meat-eating became a subject of moral and philosophical social discourse.

Confucian Joseon: Revival of Meat in Ancestral Rites

In the Joseon dynasty (1392–1910), which adopted Neo-Confucianism as the state ideology, the status of meat changed dramatically again. Meat, once condemned by Buddhism, became a sacred obligation in Confucian ancestral rites.

From Sin to Sacred Duty

In Confucian society based on ancestor worship, omitting meat from ritual tables was a serious offense. Procuring and offering meat was considered an act of filial piety with profound moral value.

The Joseon government systematically managed meat supply by operating state ranches for cattle and horses and licensing slaughterhouses.

Beef as a Symbol of Status and Wealth

At the pinnacle of Joseon meat culture was beef. Since cattle were essential agricultural laborers, the state strictly prohibited private slaughter under the Udogeum (cattle slaughter ban) policy.

This scarcity made beef a luxury reserved for ancestral rites, royal banquets, and the yangban aristocracy. Pork and chicken were more accessible and could be enjoyed by commoners on special occasions.

Modernization, War, and the Popularization of Meat

During Japanese colonial rule and the Korean War, agriculture was devastated, and meat was a luxury beyond reach for most. This harsh scarcity reinforced the stereotype that Koreans were originally vegetarians.

The turning point came with rapid economic growth after the 1970s. The latent demand for meat exploded, but expensive beef remained inaccessible to the masses. Pork filled this gap.

From this process emerged the icon of modern Korean cuisine, samgyeopsal (pork belly). Originally an unpopular cut, its affordable price made it popular among workers. Gathering around grills to cook meat became a social ritual to relieve the day’s fatigue and strengthen camaraderie.

Comparison: Summary of Meat-Eating Culture Changes by Era

Conclusion

The question “Were Koreans originally vegetarians?” has a clear answer. Koreans were never a vegetarian community based on ideology.

• Key Point 1: Due to economic and geographic constraints, most historically ate mostly vegetables, but meat was always a symbol of power and wealth for the elite.
• Key Point 2: The meaning of meat consumption changed with the era’s ideology: it was a subject of reflection in Buddhist society and a sacred duty in Confucian society.
• Key Point 3: Modern samgyeopsal culture is an invention born from economic growth and social needs, symbolizing meat as a daily pleasure for all.

The true essence of Korean cuisine lies in the perfect balance and harmony of meat and vegetables. Next time you face a Korean meal, why not savor the deep history contained in a piece of meat and a bite of greens?