Veterans of Korean cuisine probably won't be surprised when I say that Samgyeopsal (삼겹살), a Korean pork, is one of the most popular meats among Koreans and foreigners alike. The word literally means 3 layered flesh, presumably because of the way it looks. For the waygooks living in Korea, samgyeopsal is one of the cheapest and tastiest types of Korean barbeque to be found.
In restaurants, the meat is usually brought to the table raw and diners are expected to cook it on a grill that is placed into a hollow circle in the middle of the table. As it cooks, the ritual of flipping the meat, cutting the long strips into more manageable portions, grilling garlic and onions, and consuming soju is often a must. Diners will usually eat Samgyeopsal with rice, lettuce, a variety of side dishes, and dipping sauces (my favorite being doenjang, which is a sort of chili paste).
Although it tends to be one of the least expensive cuts of meat in Korea, the flavors of samgyeopsal are robust, and never overwhelming. Unlike with bacon (it's American sister), I've never had samgyeopsal that was too salty or too fatty. It always seems to have the right amount of flavor and tenderness. And judging by how jam packed most sampyeopsal restaurants usually are, most people would agree.