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5 from 1 vote

Thinly Sliced Grilled Pork, Moksal Gui

Thinly sliced Pork Boston Butt Grilled
Prep Time10 minutes
Cook Time15 minutes
Course: Main Course, meat
Cuisine: Korean
Servings: 4
Calories:
Author: Seasoned by Jin

Equipment

  • 1 10" cast iron

Ingredients

  • 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

Dipping Sauce

  • 1½ tbsp sesame oil
  • ¼ tsp sea salt
  • pinch black pepper

Instructions

  • Rinse meat in cold water and dab moisture with paper towel. Then slice meat as needed.
    sliced pork meat with seasoning in a ziplock bag.
  • Combine meat, ginger, sake and salt into a ziplock bag. Gently message seasoning into the meat. Refrigerate for 30min.
    messaging pork meat with sauce in a ziplock bag.
  • Slice garlic, cut vegetables and set aside.
    sliced vegetables on cutting boards.
  • 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.
    pork and vegetables being cooked on a skillet.
  • 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.
    pork and vegetables cooking in a skillet.
  • Prep the table with raw vegetables, rice and dips. Serve hot from the pan.
    cooked pork wrapped in lettuce.
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