Savory & Sweet Marinated Pork Neck (Moksal)
Sugar-Free Pork Neck Bulgogi with Natural Sweetness & Wild Garlic Salad
Here’s a recipe for marinated pork neck (moksal) made without sugar, using the natural sweetness of fruits and vegetables. The homemade marinade, blended with apple, onion, and carrot, tenderizes the meat and imparts a deep, savory flavor. Paired with a zesty wild garlic salad (dallae muchim), it creates a perfectly balanced meal that cuts through the richness of the pork. Enjoy a healthy and delicious pork dish that the whole family will love!
Main Ingredients
- Pork neck (Moksal) 300g
- Fresh wild garlic (Dallae) 50g
Flavorful Pork Marinade
- Apple juice 1 packet (or 1/4 apple/pear)
- Onion 1/2
- Carrot 1/4
- Ginger 1 clove (adjust to size)
- Garlic 3-4 cloves
- Soy sauce 4-5 Tbsp
- Mirin or cooking wine 2 Tbsp
- Black pepper to taste
Zesty Wild Garlic Salad Dressing
- Gochugaru (Korean chili flakes) 0.5 Tbsp
- Vinegar 0.5 Tbsp
- Soy sauce 1 Tbsp
- Maesilcheong (plum syrup) 1 Tbsp
- Sesame oil 0.5 Tbsp
- Toasted sesame seeds to taste
- Apple juice 1 packet (or 1/4 apple/pear)
- Onion 1/2
- Carrot 1/4
- Ginger 1 clove (adjust to size)
- Garlic 3-4 cloves
- Soy sauce 4-5 Tbsp
- Mirin or cooking wine 2 Tbsp
- Black pepper to taste
Zesty Wild Garlic Salad Dressing
- Gochugaru (Korean chili flakes) 0.5 Tbsp
- Vinegar 0.5 Tbsp
- Soy sauce 1 Tbsp
- Maesilcheong (plum syrup) 1 Tbsp
- Sesame oil 0.5 Tbsp
- Toasted sesame seeds to taste
Cooking Instructions
Step 1
The secret to our delicious pork marinade! Inspired by my mother’s cooking, we blend in grated carrot. Did you know that carrots become more nutritious when cooked with fat? However, some people (including children) might not enjoy the texture of cooked carrots. By grating them into the marinade, you can boost both the flavor and nutritional value of the meat! This marinade uses natural sweetness from vegetables and fruits instead of sugar, making it a healthier and tastier option. It’s perfect for getting picky eaters to enjoy their veggies!
Step 2
To help the ingredients blend smoothly, we use apple juice. If you don’t have apple juice, you can add about 1/4 of an apple or pear instead. If your blender or food processor struggles to fully process the ingredients, adding a splash of mirin or soju can help achieve a smoother consistency.
Step 3
Now, combine the smoothly blended fruit and vegetable mixture with the soy sauce and other marinade ingredients. Mix well. You can adjust the amount of soy sauce to your preference. If you desire more sweetness, a small amount of maesilcheong (plum syrup) or oligodang can be added. The natural sweetness from the apple juice, carrot, and onion is often enough, so even if you prefer less sweet flavors, this base should be perfectly satisfying.
Step 4
Place the pork neck into the prepared marinade and toss to coat evenly. To allow the flavors to meld and deepen, cover the bowl with plastic wrap or transfer it to an airtight container, then refrigerate for at least 1 hour. Marinating for longer will result in even richer flavors, thanks to the blended fruits and vegetables.
Step 5
Let’s prepare the wild garlic salad (dallae muchim), which makes a perfect companion to the marinated pork neck. First, wash the fresh wild garlic thoroughly and then cut it into bite-sized pieces, about the length of your finger.
Step 6
Next, we’ll make the dressing for the wild garlic salad. This dressing is both spicy and tangy, designed to cut through the richness of the grilled pork and awaken your palate. Get ready for a delightfully refreshing wild garlic salad that perfectly complements the savory pork!
Step 7
Add the prepared dressing to the wild garlic and gently toss to combine. It’s best to add the dressing gradually, tasting as you go, and adjusting the seasoning to your liking. You can also adjust the level of sourness and sweetness by adding more vinegar or maesilcheong according to your preference.
Step 8
Finally, cook the marinated pork neck in a preheated frying pan until nicely browned and cooked through. Make sure to cook over medium-low heat to prevent the marinade from burning. Even though the marinade might seem abundant at first, the fruits and vegetables will caramelize as they cook, making the leftover sauce perfect for mixing with rice. It tastes just like delicious galbi (ribs) sauce mixed with rice!
