Moksal is a part of pork that Koreans eat a lot along with Samgyeopsal.
If you visit a Gogigib (Gogigib refers to a restaurant that specializes in selling pork or beef.) that sells Korean pork, this Moksal is essential on the menu along with Samgyeopsal.
Let’s find out about Moksal.
- If you are curious about Samgyeopsal, I recommend reading this link.
What is Moksal
The word meaning of Moksal is meat in the neck.
However, Moksal in Korea refers to the pork neck.
The flesh on the neck of a cow is called another word.
The reason why it was called this is unknown.
Moksal is the back of a pig’s neck.
It is also called Moksim.
The characteristics of Moksal.
Compared to Samgyeopsal, the proportion of lean meat is higher and the proportion of fat is lower.
Although the proportion of fat is low, it contains fat, so it tastes savory.
As the popularity of Samgyeopsal increases, Moksal’s popularity is not as popular as it used to be, but it is still a popular part.
The price is slightly cheaper than Samgyeopsal.
As Koreans began to like the savory taste of fat, it became less popular than Samgyeopsal.
But it’s still a delicious part.
How to cook Moksal
Moksal has a slightly different grilling method from Samgyeopsal.
- Moksal slices thickly.
- And sprinkle salt on top.
- Grill it by locking the juice.
Samgyeopsal is grilled well to make it feel crispy, but Moksal is less juicy when grilled closely, making it feel dry.
It can be said that Moksal needs baking skills rather than Samgyeopsal.
If you visit a Gogigib that sells pork in Korea, I recommend ordering Moksal and Samgyeopsal together.
I hope you grill Moksal first and then grill fatty Samgyeopsal afterwards.
and do not forget to order soju.