Korean Grilled Chicken Neck Meat
Dak-moksal-gui is a Korean grilled chicken neck meat dish seasoned with soy sauce, cooking wine, minced garlic, and sesame oil, then seared quickly over high heat. Chicken neck meat contains streaks of intramuscular fat that give it a distinctly chewy texture and a concentrated poultry flavor that sets it apart from leaner breast cuts. Spreading the pieces thin on the grill surface promotes rapid browning through the Maillard reaction, and flipping within two minutes per side keeps the meat from toughening. A finish of sliced green onion and cracked black pepper adds a sharp, aromatic bite on top of the sweet-salty soy base.
Adjust Servings
Instructions
- 1
Rinse chicken neck meat and pat dry.
- 2
Mix soy sauce, cooking wine, garlic, sesame oil, and pepper.
- 3
Marinate the meat for 15 minutes.
- 4
Cook over medium-high heat, spreading it out until moisture evaporates.
- 5
Add chopped green onion at the end for freshness.
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