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Kankoko fu kohitsuji (lamb cutlets with Korean spices)
Published: March 25, 2015 at 3:08 PM
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Serves 4
A little effort
Total time: 30 mins
+ marinating
0 reviews
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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.
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Try these Korean-style lamb cutlets, then check out our plum lamb cutlets, grilled lamb cutlets, lamb ribs and more lamb recipes.
Ingredients
Nutrition
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2 tbsp sake
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2 tbsp (Kikkoman is good) soy sauce
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2 tbsp mirin
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100g (orientalmart.co.uk has Korean pastes) gochujang/kochujang paste (Korean red pepper paste)
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½ tsp mild chilli powder
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3 cloves garlic
crushed (enough to make 1 tbsp)
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finely grated to make 1 tbsp ginger
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5 drops sesame oil
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16 lamb cutlets
bones trimmed and cleaned and fat trimmed off
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90g (orientalmart.co.uk) goma paste (ground sesame paste)
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30g sesame seeds
toasted
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1 tbsp caster sugar
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½ tsp (grate and squeeze 25g ginger) ginger juice
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120ml plus extra dashi stock
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1¼ tbsp rice vinegar
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1¼ tbsp sesame oil
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½ tbsp (Kikkoman is good) light soy sauce
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½ cucumber
cut into thin batons
Nutrition: per serving
- kcal678
- fat54.9g
- saturates16.9g
- carbs18.1g
- fibre3.4g
- protein26.5g
- salt3.04g
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Method
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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.
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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.
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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.)
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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.
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