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Grilled Meat · Draft M12

Doenjang-Garlic Moksal Gui

된장 목살구이 · doenjang moksal-gui

Pork collar steaks receive a thin doenjang-garlic marinade before controlled grilling, temperature verification, and a full rest.

restaurant-styleTest cook requiredSafety review requiredLanguage review required
Finished Doenjang-Garlic Moksal Gui presented in a warm Korean dining setting.
Doenjang-Garlic Moksal Gui, visualized for the KBBQGuide editorial preview.Synthetic image · KBBQGuide editorial direction / OpenAI

Before you cook

Context, not a claim of one canon

Moksal refers to pork neck or collar, though retail cutting and naming vary. This doenjang-garlic grilled version is a contemporary editorial formulation requiring Korean-language and cultural review.

Use time, temperature, and sensory cues together

Instructions

  1. Prepare safely

    Trim and portion the boneless pork collar or neck on a dedicated raw-meat board, then wash hands.

    Time: 8 minutesTemperature: Refrigerated until needed

    Look and feel: Pieces are even in thickness.

    Safety: Keep raw pork and its juices away from ready-to-eat foods.

  2. Mix the seasoning

    Whisk doenjang, rice syrup, garlic, scallions, sesame oil, and water until spreadable.

    Time: 4 minutes

    Look and feel: The seasoning is homogeneous.

    Safety: Reserve any table sauce before raw-pork contact.

  3. Marinate under refrigeration

    Coat the pork, cover, and marinate for 2 hours in the refrigerator.

    Time: 120 minutesTemperature: At or below 40°F / 4°C

    Look and feel: A thin paste coats every steak.

    Safety: Never marinate pork at room temperature.

  4. Preheat the grill

    Preheat a clean outdoor grill or manufacturer-approved indoor electric grill and lightly oil the grate.

    Time: 10 minutesTemperature: Medium heat

    Look and feel: The grate is hot and clean.

    Safety: Do not use a fuel-burning grill indoors; follow the appliance manufacturer’s ventilation instructions.

  5. Grill and verify

    Scrape off heavy excess paste and grill, turning as needed, until browned and the thickest steak reaches at least 145°F / 63°C.

    Time: 8 to 12 minutesTemperature: Medium heat

    Look and feel: The thickest pieces reach at least 145°F / 63°C on a calibrated thermometer.

    Safety: Use clean tongs after the final turn and never place cooked pork on the raw-meat platter.

  6. Rest and serve

    Transfer to a clean platter and rest 3 minutes before slicing or serving.

    Time: 3 minutesTemperature: Off heat

    Look and feel: Juices settle during the full 3-minute rest.

    Safety: Whole cuts of pork require 145°F / 63°C followed by a 3-minute rest.

Raw-contact boundary

Marinade and seasoning controls

Batch and timing

About 165 ml / 2/3 cup marinade

900 g / 2 pounds pork

1 to 4 hours under refrigeration.

Keep service sauce clean

Reserve any serving sauce before the marinade contacts raw pork.

Discard raw-contact marinade; do not reuse it on cooked pork.

Storage, sourcing, and substitutions

Finish the plan

Allergens

  • Soy
  • Wheat / gluten
  • Sesame

Contains soy, wheat/gluten, and sesame; doenjang formulas vary, so verify the label.

Make ahead and storage

Make ahead: Mix marinade up to 2 days ahead; marinate pork only within the stated refrigerated range.

Storage: Refrigerate cooked pork in a shallow covered container within 2 hours and use within 4 days pending food-safety approval.

Reheating: Reheat only the needed portion to 165°F / 74°C until steaming; avoid repeated reheating.

Leftovers: Use properly refrigerated leftovers in rice bowls or lettuce wraps within the approved storage window.

Ingredient sourcing

  • Choose cold boneless pork collar or neck from a reputable retailer with intact packaging.
  • Check every prepared seasoning label for allergens.

Substitutions

  • Use a verified gluten-free doenjang only if its flavor and salt level are adjusted during test cooking.

Questions this draft anticipates

Recipe FAQ

What is moksal?

Moksal refers to pork neck or collar; retail cutting and naming vary.

Why remove excess marinade?

A thin coating browns more evenly and is less likely to burn.

Video production plan

Doenjang-Garlic Moksal Gui video is not yet produced

The manifest reserves 16:9 and 9:16 shot lists, a poster frame, captions, and a transcript. No video player, duration, upload date, or VideoObject is emitted until an approved asset exists.

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