Nicky's Kitchen SanctuaryKorean Style Lamb Cutlets
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Ingredients
Serves 12- 2 cloves garlic (peeled and minced)
- 2 tsp minced ginger
- 4 chopped spring onions (scallions)
- 12 lamb cutlets
- 3 tbsp dark soy sauce
- 1 tbsp light brown sugar
- 2 tbsp rice wine vinegar
- 1 tbsp neutral cooking oil
- 1 tbsp sesame oil
- 1 tbsp mixed white and black sesame seeds
- 1 tsp shichimi togarashi
- 100 g (1/2 cup) gochujang paste
- 2 tbsp mirin
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Steps
- Step 1
To a large bowl add the gochujang paste, rice wine vinegar, sugar, soy sauce, mirin, ginger, garlic, and sesame oil. Mix, together, then add the lamb cutlets and mix again to coat. Cover the bowl with clingfilm.
- Step 2
Place in the fridge to marinate for 2 hours (or as long as 12 hours). If you're short on time, even 30-45 minutes of marinating will still taste great.
- Step 3
Take the cutlets out of the fridge 30 minutes before you want to cook them - so they're not fridge-cold.
- Step 4
Heat the oil in a large frying pan (skillet) and fry the cutlets for 3-4 minutes, over a medium heat, on each side, until dark golden. You may have to cook in two batches, in which case you can keep the first batch warm in a low oven.
- Step 5
Sprinkle with sesame seeds, spring onions, and shichimi togarashi before serving. I like to serve them with a big green salad.
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To a large bowl add the gochujang paste, rice wine vinegar, sugar, soy sauce, mirin, ginger, garlic, and sesame oil. Mix, together, then add the lamb cutlets and mix again to coat. Cover the bowl with clingfilm.
Source: Nicky's Kitchen Sanctuary
