Kankoko fu kohitsuji (lamb cutlets with Korean spices)
- Preparation and cooking time
- Total time
- + marinating
- A little effort
- Serves 4
Skip to ingredients
- 2 tbsp sake
- 2 tbsp (Kikkoman is good) soy sauce
- 2 tbsp mirin
- 100g (orientalmart.co.uk has Korean pastes) gochujang/kochujang paste (Korean red pepper paste)
- ½ tsp mild chilli powder
- 3 cloves garliccrushed (enough to make 1 tbsp)
- finely grated to make 1 tbsp ginger
- 5 drops sesame oil
- 16 lamb cutletsbones trimmed and cleaned and fat trimmed off
- 90g (orientalmart.co.uk) goma paste (ground sesame paste)
- 30g sesame seedstoasted
- 1 tbsp caster sugar
- ½ tsp (grate and squeeze 25g ginger) ginger juice
- 120ml plus extra dashi stock
- 1¼ tbsp rice vinegar
- 1¼ tbsp sesame oil
- ½ tbsp (Kikkoman is good) light soy sauce
- ½ cucumbercut into thin batons
Nutrition:
- kcal678
- fat54.9g
- saturates16.9g
- carbs18.1g
- fibre3.4g
- protein26.5g
- salt3.04g
Method
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.
