About this cut
Moksal is the quintessential Korean BBQ cut, prized for its ideal balance of lean muscle and intricate intramuscular fat. Located in the neck and collar region, it offers a firmer, more substantial bite than the fatty belly while remaining exceptionally juicy due to its marbled structure. This cut represents the perfect middle ground for enthusiasts who value deep porcine flavor and a satisfying, meaty texture over pure fat. Its versatility makes it a staple in high-end butchery and contemporary Asian-fusion cuisine.
Taste-DNA
Derived from the cervical muscle group located between the head and the shoulder primal. This area's constant movement results in a complex network of connective tissue and fat that requires precise heat to render effectively.
Preparation
Cooking Guide
Slice into 1-1.5cm thick steaks and grill over high-heat charcoal to develop a deep Maillard crust. Aim for an internal temperature of 63-65°C to maintain succulence while ensuring the collagen in the collar begins to soften. Cross-hatching the surface before cooking can enhance heat penetration and salt absorption. Always allow the meat to rest for at least 5 minutes to ensure juice redistribution throughout the fibers.
Core Temperatures
Portions per Person
The clean, savory fat of the collar is perfectly cut by the crisp acidity of a traditional Korean 'somaek' or an off-dry German Riesling which balances the meat's natural sweetness.