Korean-Inspired Recipe You’ll Make Over And Over Again
Gochujang lamb loin with kimchi slaw
GOCHUJANG LAMB LOIN INGREDIENTS
3 Tbsp light soy sauce
2 Tbsp honey
2 Tbsp gochujang paste
3 garlic cloves, minced
1 tsp sesame oil
½ tsp black pepper
800g Ovation lamb loins
2 Tbsp cooking oil
KIMCHI SLAW INGREDIENTS
¼ cup mayonnaise
3 Tbsp lemon juice
1 Tbsp honey
1 tsp fish sauce
1 tsp sesame oil
½ cup kimchi, finely chopped
2 cups cabbage, shredded
2 cups carrot, grated
½ cup spring onion, thinly sliced
½ cup red onion, thinly sliced
Salt and pepper
2 Tbsp sesame seeds
GOCHUJANG LAMB LOIN PREPARATION
Place the marinade ingredients in a glass container. Whisk until a smooth paste.
Pat the lamb loins dry with paper towels and place into the container with marinade. Mix to coat the lamb. Cover with lid and marinate for 2 hours or overnight. Remove lamb from fridge 30 minutes before cooking.
Place a frying pan on medium heat. Add 2 Tbsp oil. Using tongs, pick up the lamb loins out of the marinade, allow excess marinade to drip away. Place on heat and sear for 3 minutes on one side, turn over and sear for a further 2-3 minutes on the other side, adjusting the heat so the marinade does not burn and the lamb develops a good sear.
Transfer to a chopping board and rest 5 minutes before slicing.
Pour the remaining marinade into a small saucepan and boil for about 3 minutes until thickened and sauce has reduced by half. Tranfer to a small bowl and serve on the side as a dipping sauce.
KIMCHI SLAW INGREDIENTS PREPARATION
Into a large bowl place the mayonnaise, lemon juice, honey, fish sauce, sesame oil, and kimchi. Whisk until combined.
Fold in the cabbage, carrot, spring onion, and red onion.
Season to taste with salt and pepper.
Garnish with sesame seeds.
Serve immediately or cover and refrigerate until required.