Have you tried gochujang yet? I like to use it when I make my spicy pork ramen, my Korean beef bulgogi bowl , Korean Steak Sandwich and also as a dipping sauce for veggie bibimbap. 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…. Note - this post contains affiliate links – which means if you buy the product, I get a small commission (at no extra cost to you). If you do buy, then thank you!
The Korean Lamb Cutlets Recipe:
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