Published on 5/26/2020, Updated on 5/21/2022
Moksal Gui is another fantastic pork dish loved by many Koreans. Due to it’s rich flavor and tender texture, Moksal Gui can be your next best dish to grilled pork belly! Grill them indoor or outdoor and pair them with rice and fresh vegetables for that ultimate Korean feast!
what is moksal gui?
In Korean, Moksal means the neck part of a pork, and gui mean grilled. In the States, moksal is pretty much the same as shoulder or Boston Butt. For this recipe, you will need to search for the thinly sliced pork butt.
how is moksal different from pork belly?
Moksal has a good balance of meat and fat. You can see the slight marbling between the red meat and the white part (which is the fat). When cooked, the meat texture is quite soft and smooth.
In pork belly, the separation with the meat and fat is clearly separated. There is definitely higher fat content. When cooked, some areas can be tough and chewy.
Some people may say that it’s texture is drier and stiffer than the pork belly. But personally, I found moksal’s texture to be tender and absorbed seasonings well.
how is moksal similar to pork belly?
- The cost of moksal was not too drastic from pork belly. And it was easily available at an Asian Market.
- You can marinate and store them like a pork belly.
- They have similar flavors. If you are looking to make a dish with pork belly flavor with less fat, mok sal is a great alternative meat.
- You can make moksal crispy like pork belly by cooking the meat longer. I suggest cutting the meat in smaller pieces to achieve this.
where can you use moksal?
Moksak can be cooked and enjoyed in many ways, similar to pork belly. It can be grilled, stir fried, pan fried. Use them in soups, stews and much more.
where should i grill the meat?
Keep in mind that moksal does have some oily parts. Be cautious when cooking. There will be oil splattering. I suggest good ventilation just like when you would cook pork belly. Depending on the kind of pan you use, the cooking time and temperature will need to be adjusted. Since not everyone has a grilling table, like the one you find in the restaurants.
Here are some options for home cooking. Just make sure your cooking temperature is on high to medium-high heat.
- regular non-stick frying pan
- well seasoned cast iron
- griddle pan (non-stick surface with grill lines)
- indoor electric grill
what kind of sauce should i dip moksal gui?
I like to add little bit of salt to moksal before I cook, but that’s personal preference. The dipping sauce recipe I provided is optional. You can dip this sauce instead of the samjang (gochujang or denjang paste). My younger kids who can’t eat samjang, typically like to dip their meat into this sesame dipping sauce. It really does help bring out the flavor of the meat, more than you think!
what are the steps in cooking moksal?
Again, this is personal preference, but I like to marinate my meat ahead of time.
- Rinse meat in cold water. Dab meat with paper towel.
- Cut the meat in half or as desired. Combine meat, ginger, sake and salt into a ziplock bag.
- Gently message and refrigerate for 30 mins.
- Slice garlic and chop vegetables of your choice. Set aside.
- Make the dipping sauce and set aside.
- Cook meat in skillet until golden brown. Add veggies of choice.
- Serve with rice, raw veggies and dipping sauces.
how long should i cook the pork?
For this recipe, I used a cast iron to cook the meat. It took longer to heat up the pan, however, once the pan got hot, the cooking time was pretty short. It took me about 7-8 minutes to cook each batch. I cooked 2 batches until golden brown. I also used paper towel to wipe away some oil as needed. When my 2nd batch of meat was almost golden brown, I scooted the meat to one side, and then added chopped garlic and vegetables. Tossed the vegetables around a bit, sprinkle salt and pepper. Gave it a quick stir and cooked additional 1-2 mins and turned the heat off. The vegetables will continue to cook in the pan.
what can i serve with moksal gui?
Moksal Gui is delicious hot off the pan! Try them wrapped in different lettuce, vegetables, toppings and dips!! You can pair them with rice, sam-jang, pickled radish, kimchi and also the dipping sauce I provided below. We love them at our household! How about you giving it a try!
Don’t they just look delicious!! Cooking this meat without having a bite or two is total torture I tell you! You will love this meat, which has a mixture of all different textures, like chewy, soft, crunchy, but very savory! Moksal Gui pairs really well with other Korean food. Click to see some of my suggestions below and it will take you straight to the recipe!
Moksal, which has a nice balance between the meat and the fat, once grilled on high heat, definitely has a wonderful texture and flavor that’s undeniably delicious!! How about giving it a try??
Thinly Sliced Grilled Pork, Moksal Gui
- 1 10" cast iron
- 1lb 12oz Pork Butt, thinly sliced Moksal
- 2 tsp ginger grated
- 2 tbsp sake
- ½ tsp sea salt
- 6 garlic sliced
- 8 baby bok choi halved
- ½ small onion sliced
- 3 baby carrot sliced
- 4 baby bella mushroom cut
- 1½ tbsp sesame oil
- ¼ tsp sea salt
- pinch black pepper
- Rinse meat in cold water and dab moisture with paper towel. Then slice meat as needed.
- Combine meat, ginger, sake and salt into a ziplock bag. Gently message seasoning into the meat. Refrigerate for 30min.
- Slice garlic, cut vegetables and set aside.
- Bring a skillet to high heat. Add little cooking oil and cook half batch of meat at a time, until golden brown. Use paper towel to dab excess oil as you cook.
- When the second batch of meat is almost done cooking, move them to one side. On the other side, toss in the garlic, baby bok choi, onion, mushroom & carrot. Cook for 1-2 min or until slightly wilted.
- Prep the table with raw vegetables, rice and dips. Serve hot from the pan.