Korean Seasoned Pork Neck (Moksal Galbi)

Ingredients

• 800 g Pork neck (Duroc pork recommended; choose meat with good marbling and even fat distribution)
• 4 tbsp Raw sugar (Can substitute with 3 tbsp white sugar)
• 7 tbsp Soy sauce (Jin-ganjang (regular dark soy sauce))
• 0.5 tbsp Anchovy fish sauce (The 'kick' for extra umami)
• 2 tbsp Mirim (Rice wine)
• 2 tbsp Toasted sesame oil
• 2 tbsp Green onion (Finely minced)
• 1 tbsp Garlic (Minced)
• 0.3 tbsp Ginger (Minced)
• 7 tbsp Water
• Black pepper (Generous amount)

Steps

1. 1

   Remove any excess blood from the pork neck using paper towels.

2. 2

   Score the meat to help the marinade penetrate: make straight vertical cuts on the front side, then flip and make diagonal cuts on the back side.

3. 3

   In a bowl, combine the raw sugar, soy sauce, anchovy fish sauce, mirim, sesame oil, minced green onion, minced garlic, minced ginger, water, and black pepper. Mix well until the sugar is mostly dissolved.

4. 4

   Place the meat in a container or bowl and pour the marinade over it. Massage the meat well to ensure it is thoroughly coated.

5. 5

   Cover and let the meat marinate in the refrigerator for at least 5 to 6 hours. For the best flavor, marinate for 12 to 24 hours.

6. 6

   Heat a pan over medium heat. Add the meat (lifting it out of the marinade; do not pour the extra liquid into the pan).

7. 7

   Sear briefly, then lower the heat to low to prevent the sugar in the marinade from burning. Cook until the meat is golden brown and cooked through.

8. 8

   Optional: Use a kitchen torch to lightly char the surface of the meat for a smoky, fire-grilled flavor.

Notes

Do not overcook the meat as it can become tough. The author notes that this recipe is delicious even without the traditional additions of blended fruit or onions. Pairs exceptionally well with cold noodles (naengmyeon).

Nutrition per serving

• Main Course
• Korean
• Pork Neck
• BBQ
• Pan-fried
• Meat
• Dinner