Have you tried gochujang yet?
It’s a korean sauce or paste with a smoky-sweet and slightly spicy flavour. Some brands are spicier than others. I’ve been using the paste (rather than the sauce) a lot recently – which has got a bit of a kick, but the kids will still eat so long as they have a big drink of water!
For this recipe, the gochujang is used as part of a marinade, which adds so much flavour! You don’t even need to marinade the Korean Style Lamb Cutlets for too long.
I’ve marinaded for 30 mins, and it tasted great! and I’ve marinaded for up to 6 hours – which was a slightly more intense flavour, and the meat was just a little more tender too. I wouldn’t hesitate in going for 30 mins if I was in a rush though.
The look on Chris’s face when I served up a plate of these gorgeous morsels!
I was planning on saving a couple to chop up – so I could add into some fried rice later in the week – but no. They were all gone, and we were all left with orange fingers and faces.
We did start with knives and forks, but since these Korean Style Lamb Cutlets are pretty small, I think it’s best to just dig in there.
I managed 4, he scoffed 5 and the kids had 2 each. A good size portion is probably 3 each, but we’re a little greedy….
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The Korean Lamb Cutlets Recipe:
Korean Style Lamb Cutlets
- 1 tbsp mixed white and black sesame seeds
- 1 tsp shichimi togarashi optional - this is actually a Japanese seasoning blend (I use it in my Firecracker chicken) - it's a kind of savoury, umami taste. It adds a little extra flavour and looks pretty sprinkled on top.
- Place the lamb cutlets in a large bowl and add the gochujang paste, rice wine vinegar, sugar, soy sauce, mirin, ginger, garlic and sesame oil. Mix everything together and cover the bowl with clingfilm. Place in the fridge to marinate for 2 hours (or as long as 12 hours). If you're short on time, even 30 minutes of marinating will still taste great (if you're marinating for 30 mins, there's no need to refrigerate).
- Take the cutlets out of the fridge 30 minutes before you want to cook them - so they're not fridge-cold.
- Heat the vegetable oil in a large frying pan (skillet) and fry the cutlets for 3-4 minutes 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.
- Sprinkle with sesame seeds and shichimi togarashi before serving. I like to serve them with a big green salad.
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