lamb cutlets with Korean spices

Kankoko fu kohitsuji (lamb cutlets with Korean spices)

  • serves 4
  • A little effort

Korean food is just starting to become better known in this country and these delicious lamb cutlets served with sesame cucumber are a wonderful way of exploring this exciting cuisine. You will need to track down some of the ingredients, but once you have them, this recipe is easy to put together.



  • sake 2 tbsp
  • soy sauce 2 tbsp (Kikkoman is good)
  • mirin 2 tbsp
  • gochujang/kochujang paste (Korean red pepper paste) 100g ( has Korean pastes)
  • mild chilli powder ½ tsp
  • garlic 3 cloves, crushed (enough to make 1 tbsp)
  • ginger finely grated to make 1 tbsp
  • sesame oil 5 drops
  • lamb cutlets 16, bones trimmed and cleaned and fat trimmed off
  • goma paste (ground sesame paste) 90g (
  • sesame seeds 30g, toasted
  • caster sugar 1 tbsp
  • ginger juice ½ tsp (grate and squeeze 25g ginger)
  • dashi stock 120ml plus extra
  • rice vinegar 1¼ tbsp
  • sesame oil 1¼ tbsp
  • light soy sauce ½ tbsp (Kikkoman is good)
  • cucumber ½, cut into thin batons


  • Step 1

    Whisk the sake, soy sauce and mirin into the gochujang paste until smooth. Add the chilli powder, garlic, ginger and sesame oil. Marinate the cutlets for 12 hours.

  • Step 2

    To make the sesame cucumber, whisk all the ingredients except the cucumber until you have a smooth paste. Adjust the consistency with extra dashi until it is like single cream.

  • Step 3

    Coat the cucumber batons with 6 tbsp sesame dressing, toss to coat evenly. (Keep remaining mix in fridge for up to 2 weeks.)

  • Step 4

    Wipe the marinade off the bones, then grill the cutlets on a chargrill or barbecue over a high heat for a minute on each side or until nicely browned but still pink inside.


Nutritional Information

  • Kcals 678
  • Fat 54.9g
  • Saturates 16.9g
  • Carbs 18.1g
  • Fibre 3.4g
  • Protein 26.5g
  • Salt 3.04g