Moksal Pork Collar Korean BBQ

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Moksal refers to the prized pork collar cut from the upper shoulder of the pig, prized in Korean barbecue for its rich marbling and tender, juicy bite. The meat is briefly marinated in a soy-garlic glaze to enhance its natural sweetness, then grilled hot and fast over an open flame. Wrapped in crisp lettuce with ssamjang and garlic, each bite balances smoky char, buttery pork, and bright aromatics.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 38 gFat
• 12 gSaturated Fat
• 14 gCarbs
• 3 gFiber
• 6 gSugar
• 46 gProtein
• 1480 mgSodium
• 820 mgPotassium
• 90 mgCalcium
• 3.5 mgIron
• 14 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the pork and marinade

• 1.5 kg pork collar steaks (moksal), about 1.5 cm thick
• 4 tbsp soy sauce
• 2 tbsp rice wine (mirin or cheongju)
• 1 tbsp toasted sesame oil
• 1 tbsp grated onion
• 6 cloves garlic, finely minced
• 1 tbsp grated ginger
• 1 tbsp brown sugar
• 1 tsp freshly ground black pepper
• 2 tbsp Korean coarse sea salt, for finishing

For the ssam and dipping sauce

• 3 tbsp doenjang (Korean soybean paste)
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tbsp minced garlic
• 1 tsp toasted sesame seeds
• 1 small Asian pear or apple, finely grated (optional)

For wrapping and table accompaniments

• 1 head red-leaf or butter lettuce, leaves separated
• 12 perilla (kkaennip) leaves, optional
• 1 bunch fresh garlic scapes or green onions, trimmed
• 2 fresh green chili peppers, sliced lengthwise
• Steamed short-grain rice, for serving
• 1 dozen fresh ssuk (chamnamul) or water parsley sprigs

Directions

1. In a large bowl, whisk together soy sauce, rice wine, sesame oil, grated onion, garlic, ginger, brown sugar, and black pepper until the sugar dissolves. Add the pork collar steaks and turn to coat thoroughly. Cover and marinate at room temperature for 30 minutes, or refrigerate up to 6 hours.
2. While the pork marinates, make the ssamjang: stir together doenjang, gochujang, sesame oil, rice vinegar, minced garlic, sesame seeds, and the grated Asian pear if using, until smooth. Transfer to a small serving bowl.
3. Prepare a charcoal or gas grill for high, direct heat (around 230-260°C). Pat the marinated pork dry with paper towels to encourage a good sear. Lightly oil the grates using tongs and an oil-soaked cloth.
4. Lay the pork collar steaks on the hottest part of the grill. Cook 3-4 minutes per side for 1.5 cm thick steaks, turning once, until deeply charred at the edges and the internal temperature reaches 63°C for medium. Transfer to a cutting board and rest 5 minutes.
5. While the pork rests, grill the garlic scapes and green chili peppers for 1-2 minutes until blistered but still crisp. Arrange the lettuce, perilla leaves, rice, dipping sauce, and grilled vegetables on a large platter for the table.
6. Slice the rested pork across the grain into 1 cm thick pieces. Sprinkle generously with the coarse Korean sea salt. Serve immediately with the lettuce leaves and accompaniments so each diner can build their own ssam wraps.

Cook’s Notes

• Moksal is well-marbled, so resist the urge to trim visible fat; it bastes the meat as it grills and keeps the interior juicy.
• For maximum char without flare-ups, blot excess marinade before grilling and use a two-zone fire so fat drips away from the steaks.
• Slice only after resting, and always cut across the grain to shorten the muscle fibers for maximum tenderness.
• If pork collar is unavailable, substitute pork shoulder blade steaks or thick-cut pork loin, though marbling will be lower.
• Korean coarse sea salt (cheonilyeom) is coarser than table salt and gives a cleaner, brighter finish – sprinkle it just before eating, not during cooking.

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