Hanjeongsal

Hangjungsal or hanjeongsal is a Korean name for pork jowl, a pork cut that’s often used in traditional Korean barbecue. Due to the fact that a whole pig provides only about 200 grams of hangjungsal, the cut is less accessible than samgyeopsal (pork belly) and moksal (pork neck). The texture of hangjungsal is crunchy and chewy, while the flavors are heavier than other pork cuts, so it’s not recommended to have too much of it. Hangjungsal has even marbling, and although the texture is chewy, it’s also tender and juicy once it’s been grilled.