Grilled
Moksal-gui
Grilled Pork Neck
Thick-cut pork neck grilled over charcoal, celebrated for its complex marbling and satisfying chew.
Moksal, the neck or collar of the pork, is widely regarded by Korean grill aficionados as the most flavourful cut on the pig, carrying more intramuscular fat and connective tissue than the belly, which means it rewards a slightly longer time on the grill with an exceptional depth of flavour. The cut became popular in the 1980s as Korean pork consumption rose and diners began exploring beyond the already-beloved samgyeopsal. Today moksal-gui is a fixture at neighbourhood pork grill restaurants and is especially loved in Busan and the southeastern provinces, where locals often season it with nothing more than coarse salt and sesame oil. When sliced and placed on the grill it develops a caramelised crust while remaining juicy inside, a contrast that Koreans describe as 'bap-do-deul-eo-ga-neun mat', meaning a taste that makes the rice go down effortlessly. It pairs beautifully with kimchi laid directly on the grill beside it, and many diners finish the meal by pressing the kimchi against the remaining pork juices on the grill grate. The neck's natural fat distribution means it is forgiving for home grillers and rarely dries out.
✦ Tastypinch tip
Scissors are your friend — use the provided kitchen scissors rather than wrestling with chopsticks.
How to eat it
- Grill thick slices over medium-high heat for 3-4 minutes per side until deeply caramelised.
- Use scissors to cut into bite-sized pieces on the grill.
- Wrap in perilla leaf with a dab of ssamjang and a slice of raw garlic.
- Accompany with grilled kimchi for a classic pairing.
Common mistakes
- Cooking on too-high heat, which chars the outside before the inside cooks through.
Where to try it
- Mapo pork street, Seoul
- Seomyeon pork alley, Busan
Comments