Moksal Gui (Grilled Pork Neck)

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.