Hangjeongsal comes from the back of the pig’s neck, near the shoulder.
It’s a rare cut — only about 200 grams come from a single pig.
Because of this scarcity, it’s more expensive than Samgyeopsal and Moksal.
The characteristics of Hangjeongsal
Hangjeongsal has fine marbling of fat running through light-colored lean meat.
Its appearance is similar to well-marbled beef.
When grilled, Hangjeongsal turns out crispier and more savory than Samgyeopsal.
Most Gogigibs (restaurants that specialize in grilled pork or beef) that serve pork carry Samgyeopsal and Moksal as standard menu items, but Hangjeongsal isn’t always available.
If you visit a Gogigib in Korea and see Hangjeongsal on the menu, I’d recommend ordering it even if you’re dining alone.
