1tspshichimi togarashioptional - 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.
Instructions
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.
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.
Take the cutlets out of the fridge 30 minutes before you want to cook them - so they're not fridge-cold.
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.
1 tbsp neutral cooking oil
Sprinkle with sesame seeds, spring onions, and shichimi togarashi before serving. I like to serve them with a big green salad.
1 tbsp mixed white and black sesame seeds, 1 tsp shichimi togarashi, 4 chopped spring onions (scallions)
Notes
Nutritional Information is approximate, per lamb cutlet.