Meat & BBQ
Moksal Gui (Grilled Pork Neck)
Prep
10 min
Cook
12 min
Servings
3
Steps
- 1
Let the pork sit at room temperature for 10-15 minutes before grilling.
- 2
Season generously with coarse salt and pepper.
- 3
Heat a grill or heavy pan until very hot.
- 4
Grill the pork pieces along with sliced garlic and onion, turning occasionally.
- 5
Cook 10-12 minutes total, until well charred outside and cooked through.
- 6
Drizzle with sesame oil once off the heat.
- 7
Slice into bite-sized pieces and serve with ssamjang, lettuce, and perilla leaves.
Did you know — Korean culture
Moksal (pork neck/shoulder) sits at a genuine middle ground between lean and fatty cuts, which is part of why it's a standing favorite at Korean BBQ tables next to fattier samgyeopsal — it grills up juicy without needing the same amount of rendered fat, and holds its texture a little better if it sits on the grill a beat too long.
Cutting moksal into thick pieces, not thin slices, is deliberate. This cut has enough marbling and structure to hold up to a longer sear without drying out, and thick pieces develop a proper char on the outside while staying juicy in the middle — something thin slices can't manage before they overcook.
Letting the pork come off the fridge chill before it hits the grill helps it cook more evenly. Straight-from-the-fridge meat sears unevenly, with the center lagging well behind the surface by the time the outside is done.
Moksal sits at a genuine middle ground between lean and fatty cuts, which is part of why it's a standing favorite at Korean BBQ tables next to fattier samgyeopsal — it grills up juicy without needing the same amount of rendered fat, and holds its texture a little better if it sits on the grill a beat too long.
Troubleshooting
Pork drying out despite the marbling? It was likely sliced too thin for this cut, or overcooked — moksal wants thicker pieces than belly cuts typically get.
Meat charring outside before cooking through? The heat is probably too high for the thickness — pull it back slightly and give it a bit more time rather than blasting it.
Pork tasting bland? Season more assertively with coarse salt before it hits the grill — moksal doesn't usually get a heavy marinade, so the seasoning at the grilling stage matters more.