Korean Grilled Pork Skirt Meat
Galmaegisal-gui is grilled pork skirt meat from the diaphragm, lightly seasoned with soy sauce, garlic, and black pepper, then seared fast over charcoal or a screaming-hot pan. Each pig yields only 200 to 300 grams of this cut, making it a rare find that Korean barbecue enthusiasts seek out for its coarse grain, strong chew, and distinctive porky richness similar to beef skirt steak. The meat is thin enough that each side needs less than a minute over maximum heat-just long enough for the surface to caramelize while the center stays slightly pink, since overcooking toughens the fibers and destroys the springy texture. Dipping each piece immediately into a dish of sesame oil mixed with salt layers the smoky char with a warm, nutty richness.
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Instructions
- 1
Pat dry the pork skirt meat and cut into bite-sized pieces.
- 2
Mix soy sauce, cooking wine, garlic, sugar, sesame oil, and pepper.
- 3
Marinate the meat for 15 minutes.
- 4
Preheat a grill pan or grill over high heat.
- 5
Spread the meat and sear quickly until browned.
- 6
Add sliced green onion, cook 30 seconds more, and serve immediately.
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Nutrition (per serving)
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