Moksal is a cut of pork that Koreans eat often along with Samgyeopsal.
If you visit a Gogigib — a restaurant that specializes in grilled pork or beef — Moksal is just as essential on the menu as Samgyeopsal.
Let’s find out more about Moksal.
- If you are curious about Samgyeopsal, I recommend reading this link.
What is Moksal
Moksal literally translates to “neck meat.”
However, in Korean cuisine, the term specifically refers to pork neck.
The equivalent cut of beef goes by a different name.
It’s unclear exactly why this naming convention developed for pork.
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 Samgyeopsal has grown more popular over the years, Moksal isn’t quite as sought-after as it once was, though it remains a well-liked cut.
It’s typically a bit cheaper than Samgyeopsal, and it’s still a delicious part of the pig.
How to cook Moksal
Moksal has a slightly different grilling method from Samgyeopsal.
- Slice Moksal thickly.
- Sprinkle salt on top.
- Grill it in a way that locks in the juices.
While Samgyeopsal turns nicely crispy when grilled, Moksal can dry out if it’s cooked too long or too directly over the heat.
You could say Moksal requires a bit more grilling skill than Samgyeopsal does.
Enjoying Moksal
If you visit a Gogigib that serves pork in Korea, I’d recommend ordering both Moksal and Samgyeopsal together.
Try grilling the leaner Moksal first, then move on to the fattier Samgyeopsal.
And don’t forget to order some soju to go with it.
