Korean Grilled Pork Collar Steaks (Moksal) with Gochujang-Honey Glaze and Quick Cucumber Kimchi
Tender, marinated pork collar (moksal) grilled over high heat until caramelized and sticky with a gochujang-honey glaze. Served with a quick refrigerator cucumber kimchi, spicy scallion oil, steamed rice and lettuce for easy weeknight assembly.
Ingredient Spotlight
pork collar steaks (moksal)
Pork collar (moksal in Korean) is the well-marbled meat from the pork neck/shoulder collar prized for juiciness and rich pork flavor; it’s commonly used in Korean barbecue. It has a tender, slightly fatty texture that grills nicely and is often sold thinly sliced for grilling. Find it at Korean or other Asian markets or ask your butcher for pork neck/ collar/neck end; substitute boneless pork shoulder (blade/butt) or thick-cut pork shoulder steaks if unavailable.
Ingredient Spotlight
gochujang (Korean red pepper paste)
Gochujang is a fermented Korean paste made from red chili, glutinous rice, fermented soybeans, and salt; it delivers a complex combination of spicy, sweet, and savory umami flavors with a thick, sticky texture. It’s a foundational Korean condiment used in marinades, stews, and sauces and has a distinct fermented aroma. You can buy it at Asian groceries, many supermarkets, or online; as a substitute, mix miso or soy with a sweetener plus chili paste or gochugaru to mimic the sweet-umami-spice balance.
Ingredient Spotlight
gochugaru (Korean chili flakes)
Gochugaru are Korean sun-dried red chili flakes or coarse powder with bright, slightly fruity smoky notes and medium heat, commonly used in kimchi and many Korean dishes. The texture and flavor are milder and fruitier than generic crushed red pepper, contributing color and depth rather than just heat. Look for it in Asian markets or online; good substitutes include Aleppo pepper or a blend of sweet paprika plus a pinch of cayenne, though the flavor will differ slightly.
Author's Note
"This recipe highlights the rich, well-marbled pork collar—quickly marinated and flash-grilled for a perfect weeknight dinner. The fast cucumber kimchi and spicy scallion oil add bright, crunchy contrast and let you build wraps or bowls in minutes."
Korean Grilled Pork Collar Steaks (Moksal) with Gochujang-Honey Glaze and Quick Cucumber Kimchi
Pork collar—moksal in Korean—is the short, fatty strip just behind the shoulder that gives you the best of both worlds: enough marbling to stay juicy and develop a deep, kiss-of-char crust in minutes on a screaming-hot grill. In this recipe a gochujang–honey glaze builds sticky, savory-sweet layers while a quick refrigerator cucumber kimchi adds crunchy, vinegary relief; the spicy scallion oil is the aromatic finishing touch that ties everything to steamed rice and lettuce wraps. The technique is intentionally compact: a brief marinade to season the meat, reserving some sauce to brush on at the end, and a few minutes over direct heat to caramelize sugars without drying the pork.
What makes this version work for weeknights and weekend Korean-barbecue-at-home cooking is that it leans on timing and heat rather than hours of fuss. Patting the steaks dry, coming to near-room temperature before grilling, and slicing against the grain after a short rest yield thin, tender ribbons perfect for ssam (wraps); the glaze is applied only in the final minutes so it crisps instead of burning. If you want bold flavor fast, this is the simplest, most reliably sticky-and-charred pork you can make at home.
Plan your timing
Ingredients
Instructions
Make the marinade and marinate the pork (20–25 minutes)
For this step
- 2 lbpork collar steaks (moksal)
- 3 tbspgochujang (Korean red pepper paste)
- 2 tbspsoy sauce
- 3 tbsphoney
- 1 tbsptoasted sesame oil
- 4 clovesgarlic, minced
Quick refrigerator cucumber kimchi (while pork marinates — 10 minutes active)
For this step
- 2 mediumcucumbers (Kirby or English), thinly sliced
- 2 tbsprice vinegar
- 1 tbspgochugaru (Korean chili flakes)
- 4 stalksscallions (green onions), thinly sliced
Make spicy scallion oil (5 minutes)
Preheat grill and prep steaks (5 minutes)
Grill and glaze to a sticky finish (8–12 minutes)
Rest, slice and serve with suggested accompaniments
Tips from the kitchen
Reserve the glaze
Always set aside the 2 tablespoons of marinade before the pork touches it—using it later prevents cross-contamination and gives you clean, concentrated flavor for finishing.
Pat steaks dry
Wipe excess marinade from the surface just before grilling to promote a rapid Maillard reaction and avoid steaming the meat.
Watch sugar burn
Brush the gochujang-honey glaze on only during the final 1–2 minutes over high heat and flip once; sugars char quickly, so keep an eye and move steaks to a cooler spot if flames flare.
Use a hot sear
Preheat the grill or a heavy cast-iron pan until it’s smoking lightly so the meat gets an immediate crust; cook undisturbed 3–5 minutes per side depending on thickness.
Slice against grain
Rest the pork 5 minutes, then slice thinly across the muscle fibers for the most tender, easy-to-chew bites ideal for wraps.
Variations & substitutions
Chicken thigh substitute
Bone-in or boneless chicken thighs work well with this marinade—reduce high-heat sear time and ensure an internal temperature of 165°F (74°C).
Tofu or eggplant (vegetarian)
Press extra-firm tofu or halve and score eggplant, brush with the gochujang mix and grill until charred; finish with glaze in the last minute for sticky flavor.
Low-sugar glaze
Cut honey by half and add 1 tablespoon brown rice syrup or a splash of rice vinegar to retain gloss without as much sweetness.
Fruity tenderizer
Blend a small Asian pear or apple into the marinade for extra tenderizing enzymes and a subtle fruit note common in Korean barbecue.
Storage & make-ahead
Store cooked pork and cucumber kimchi separately in airtight containers in the refrigerator for up to 3 days; the kimchi will develop more heat and acidity over time. Reheat sliced pork in a skillet over medium-low heat with a splash of water or broth and a lid for 2–4 minutes to revive moisture, or warm in a 350°F oven for 8–10 minutes; avoid high-power microwaving which makes the glaze gummy. Raw marinated steaks can be frozen for up to 1 month, but glazed cooked pork doesn't freeze as well because the texture changes.
What to serve with it
Serve the sliced pork with steamed short-grain rice, plenty of lettuce leaves (red leaf or romaine), cucumber kimchi, spicy scallion oil and extra gochujang-honey glaze for guests to assemble their own wraps. For garnishes offer toasted sesame seeds, thinly sliced raw garlic and lime or yuzu wedges; pair with a crisp lager or chilled soju to cut the richness.
Frequently asked questions
What is pork collar (moksal) and why use it?
Pork collar is a well-marbled cut from the shoulder area that stays juicy and tolerates high-heat grilling, producing a deep crust and tender interior—perfect for quick, caramelized preparations like this.
Can I marinate longer than 25 minutes?
Yes, you can marinate up to 2 hours for more flavor penetration; avoid overnight acidic marinades which can make the meat mushy, and always refrigerate if marinating longer than two hours.
How do I prevent the glaze from burning?
Apply the glaze only in the last 1–2 minutes of cooking, brush thin coats, and move steaks to an indirect spot if flames rise—the sugars in honey and gochujang char quickly under sustained high heat.
What's the safe internal temperature for this pork?
Cook pork to an internal temperature of 145°F (63°C), then rest 3–5 minutes; this gives a slightly pink, juicy interior that’s safe and flavorful.
No grill—can I use a pan or broiler?
Yes: use a smoking-hot cast-iron skillet or the broiler. Sear in the skillet for the same 3–5 minutes per side, or under the broiler with the pan close to the element and finish with glaze under the broiler briefly—watch closely to avoid burning.
Can I make components ahead?
Make the cucumber kimchi and scallion oil up to 48 hours ahead—both improve with a little resting time. Keep the pork marinated (but uncooked) in the fridge for up to 24 hours and bring close to room temperature before grilling.
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Ingredients
- pork collar steaks (moksal)2 lb
- gochujang (Korean red pepper paste)3 tbsp
- soy sauce2 tbsp
- honey3 tbsp
- toasted sesame oil1 tbsp
- garlic, minced4 cloves
- cucumbers (Kirby or English), thinly sliced2 medium
- rice vinegar2 tbsp
- gochugaru (Korean chili flakes)1 tbsp
- scallions (green onions), thinly sliced4 stalks
Nutrition Facts
Per serving (1 pork steak plus 1/4 cup cucumber kimchi and condiments (370g))
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