Grilled Meats
Moksal Jumulleok
목살주물럭
South Korea
Pork neck (moksal) marinated with sesame oil, garlic, salt, and pepper, then grilled as jumulleok.
Original eatfuls sticker artwork
What it is
A closer look at Moksal Jumulleok.
Pork neck (moksal) marinated with sesame oil, garlic, salt, and pepper, then grilled as jumulleok.
What to look for
Know it when you find it.
Look for tender pork neck with a lightly charred edge and seasoning that lets the marbled cut stay juicy.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Moksal Jumulleok.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Adana, Turkey
Adana Kebab
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A long, hand-minced lamb skewer blended with red pepper flakes and salt, grilled over charcoal until charred on the outside and juicy within. Named after the city of Adana in southern Turkey, it is one of the most iconic kebabs in Turkish cuisine and is traditionally served with grilled tomatoes, peppers, onion salad, and lavash flatbread.
The Gambia
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Small pieces of lamb, goat, or beef grilled over charcoal with onion, chilli, and pepper, often folded into bread with mustard.
Anguilla
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Charcoal-grilled chicken, ribs, and pork from roadside stands and beach shacks; a budget-friendly staple, especially during Carnival and festivals; often served with johnny cakes, rice and peas, or grilled garlic bread
North Macedonia
Ajdučka Pleskavica
Ајдучка плескавица
A flat minced-meat patty stuffed with smoked ham, cheese and hot peppers, grilled until the filling runs.
Lima, Bolivia
Anticuchos
Grilled skewers of marinated beef heart, a street food with pre-Columbian roots adapted during colonial times.
Angola
Angolan Piri-Piri Chicken
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Chicken split and grilled over coals under a fierce marinade of piri-piri, garlic, lemon and palm oil.
Italy
Arrosticini
Abruzzese skewered lamb or mutton.
Buenos Aires, Argentina
Asado
Argentina's national barbecue: a social ritual of grilling beef ribs, sausages, offal, and other cuts over wood or charcoal. The asador seasons only with salt and serves with chimichurri and salsa criolla.