Moksal-gui — Pork Neck Grilling (목살구이)

Pan-Korean grilling culture; moksal sits in the hierarchy of Korean BBQ cuts alongside samgyeopsal, ogyeopsal, and galbi as a standard at grill restaurants (고기집) nationwide

Moksal (목살) is pork neck, prized in Korean grilling for its dense, irregular marbling of fat through muscle fibres that makes it almost self-basting over the flame. Unlike samgyeopsal's flat, layered structure, moksal has pockets of fat distributed through the cross-section that contract and express as heat rises, creating spontaneous char in the fat channels while the muscle stays juicy. Sliced 1.5–2 cm thick, moksal does not require marinade — the fat is the seasoning — though a sesame oil and salt pre-rub is traditional at quality grill houses. It is a standard ordering choice alongside samgyeopsal and galbi across all Korean grill restaurants.

• Puerto Rican pernil (slow-roasted pork neck/shoulder); Spanish secreto ibérico (pork neck fat seam); all celebrate the neck cut's fat architecture — Korean distinction is the direct high-heat grill

Gireum-jang (sesame oil and coarse salt), raw garlic, and sliced fresh chilli are the natural accompaniment. Soju is the traditional pairing — the fat coats the palate and demands the cleanse. Perilla or lettuce wraps with ssamjang also work.