Think flipping meat twice makes it juicier? Korean pork expert says the opposite
"Is it really true that meat tastes better if you flip it exactly twice? That might work for very thinly sliced pork belly. But with meat of ordinary thickness, juices move in the direction the heat is applied. If you want to keep the juices toward the center and make the meat moist, it's better to flip it frequently." Cha Ho-myung, a former chef with 26 years of experience who now leads the…
Many people believe that flipping meat exactly twice during grilling results in juicier meat. However, Korean pork expert Cha Ho-myung disputes this notion. The chef, who has 26 years of experience and now leads the Meat&Food Food Solution Team at Sunjin Technology Research Institute, explained that the direction of heat applied to the meat plays a crucial role in keeping juices in the center.
During a practical training session at Yaksan Dwaeji, a restaurant in Seoul, Cha taught the science behind cooking pork. This lesson was part of the Grilling Meister program, a private certification introduced by Sunjin in 2021. The program consists of an online written test on pork production, processing, and nutrition, followed by a practical exam where participants showcase their skills in grilling samgyeopsal, a traditional Korean dish made from pork belly.
According to Cha, flipping the meat more frequently helps to keep the juices towards the center, making the meat moister. This contradicts the widely held belief that flipping the meat exactly twice would yield better results.
Written by urgent.news from The Korea Times's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
