Lee Won-il's Mok-sal Gochujang Jumulleok
Thick pork neck (shoulder) is vigorously massaged with sticky gochujang and jocheong seasoning to adhere, then gently grilled over low heat until moist inside—a traditional wet-style jumulleok.
Ingredients needed 2 servings
Recipe
Cooking tips
- The gochujang marinade for jumulleok should be thick and sticky enough to cling to the meat surface without running; this ensures the seasoning penetrates well and doesn't fall off during grilling.
- Cooking over high heat will cause the juices to escape and the gochujang on the surface to burn black, so it is essential to grill patiently over gentle low heat or embers.
Recommended for
- Those who want a traditional jumulleok with deep, rich gochujang sauce flavor that is sweet and spicy.
- Those looking for a foolproof direct-flame meat marinade recipe to grill at outdoor camping.
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