Moksalgui || Grilled Pork Neck, 烤猪颈肉, 烤豬肩肉, 豚の肩ロース焼き, 목살구이 1

Moksalgui is a popular Korean barbecue dish featuring grilled pork neck. It’s known for its rich, savory flavor and chewy texture.

Key Characteristics:

• Rich Flavor: The fat content in pork neck contributes to its rich and juicy flavor.
• Chewy Texture: The meat is slightly chewy, providing a satisfying mouthfeel.
• Versatility: Moksalgui can be enjoyed on its own or as part of a Korean barbecue spread.

How to Grill Moksalgui:

1. Cut the Pork Neck: Cut the pork neck into thick slices, about 1 inch thick.
2. Marinate: Marinate the pork neck slices in a mixture of soy sauce, garlic, ginger, and pepper for a few hours.
3. Grill: Grill the marinated pork neck over high heat until it is cooked to your desired level of doneness.
4. Serve: Serve hot with various side dishes, such as kimchi, ssamjang (a spicy dipping sauce), and lettuce leaves.

Tips for Grilling Moksalgui:

• High Heat: Grill the pork neck over high heat to achieve a crispy exterior and juicy interior.
• Don’t Overcook: Overcooking can make the meat tough.
• Rest the Meat: Let the grilled pork neck rest for a few minutes before cutting into it. This will help the juices redistribute.