Absolutely! Here’s a more natural way to say it: “Tomorrow, we’re going to a samgyeopsal place because the French friend loves having samgyeopsal for dinner. We picked a restaurant that’s well-known for its fresh pork. Unlike many places that serve frozen pork, this restaurant only serves never-frozen, raw pork. The meat is really fresh and juicy, so it should be a great meal!” That flows naturally and keeps the conversation engaging! Aging pork is a technique that enhances its flavor and tenderness, similar to how beef is aged. The process allows natural enzymes to break down muscle fibers, resulting in a more tender and flavorful meat. There are two main methods: dry aging and wet aging. - **Dry Aging**: The meat is stored in a controlled, refrigerated environment for several days to weeks. This concentrates the flavor, enhances tenderness, and develops a unique, rich taste. - **Wet Aging**: The meat is vacuum-sealed and aged in its own juices for a shorter period, usually a few days to a couple of weeks. This method retains moisture and results in a tender, juicy cut. Both methods enhance the quality of the pork, but they require specific conditions and expertise. If the restaurant specializes in fresh, never-frozen pork, it likely focuses on high-quality, fresh cuts without significant aging. This ensures the natural flavor and juiciness are front and center. 물론이지! 방금 설명한 걸 한국어로 다시 말해줄게. 프랑스에서는 삼겹살을 한국과는 다르게 요리하는 경우가 많아. 한국에선 삼겹살을 보통 신선한 상태로 구워서 여러 가지 쌈 채소나 소스와 함께 먹는 반면, 프랑스에선 삼겹살을 천천히 익히거나 브레이징(약한 불에서 오랜 시간 익히는 조리법)으로 요리하는 경우가 많아. 예를 들어, ‘porc au caramel’(포크 오 카라멜) 같은 요리는 삼겹살을 달콤하고 짭짤한 소스로 졸여서 만들기도 하고, 허브와 향신료를 넣어 천천히 구워 바삭하면서도 부드러운 식감을 내는 식이지. 이런 방식은 시간을 들여 맛을 층층이 쌓는 데 중점을 두어서, 결과적으로 한국식 삼겹살과는 또 다른 식감과 맛을 즐길 수 있어. 즉, 두 나라 모두 삼겹살을 즐기지만, 조리법과 맛의 포인트가 달라서 각기 독특한 매력을 느낄 수 있는 거야. _So, in Korea, we grill the pork belly in the table, and we share the experience of cooking together and eating together. But in France, they just cook in the kitchen and then just serve the food to the table, right? So they don't share the experience of cooking. But they just only focus on the depth of the flavor, so they make a layer of the flavors, so crispy and herb kind of things. So, yeah, is it right? So that's very interesting, and I want to know that why Korean people share the experience of cooking in the table. That's why the French just focus on the slow food cooking and the layer of the flavor. I just want to know the origin of the different style of the cooking._ That’s a great question! The origins of these different cooking styles are deeply rooted in each culture’s history and social practices. In Korea, communal dining has always been an important part of the culture. Families and friends gather around the table to cook, eat, and socialize, fostering a sense of community and togetherness. This practice goes back to traditional Korean agricultural societies, where meals were a communal event, and everyone participated in the preparation and enjoyment of food. Grilling at the table not only makes the meal interactive and fun but also emphasizes the importance of sharing and togetherness. In France, the culinary tradition has been shaped by a long history of refinement and sophistication in cooking. The focus on slow cooking, layering flavors, and complex techniques evolved from the influence of royal courts and a culture that prized culinary excellence. French cuisine often places a strong emphasis on the chef’s skill and the artistry of creating a dish, which is then served as a finished product. This approach highlights the depth and complexity of flavors that come from careful, deliberate preparation. In short, the Korean style is rooted in communal, interactive dining experiences, while the French style reflects a tradition of culinary craftsmanship and the art of flavor development.