Love lamb? Love eating ALL of the things? You'll love ex-MasterChef contestant, Sara Oteri's, fresh and flavourful Korean share food, perfect for get-togethers and family feasting.
Ingredients
- 800 g lamb mince
- 2 garlic cloves grated
- 1 ginger grated
- 2 1/2 tbs gochujang
- 2 1/2 tbs light soy sauce
- 1 tbs brown sugar
- 2 tbs rice wine vinegar
- 2 tbs vegetable oil
Accompaniments
- 200 g glass noodles
- 1 iceberg lettuce washed
- 1 bunch mustard leaves washed
- 250 g daikon radish cut into rounds
- 3 Lebanese cucumbers julienned
- 1 jar kimchi
- 1 bunch enoki mushrooms ends trimmed
- 250 g bean sprouts blanched drained
- 1 tbs chilli paste
- 1 tbs sesame oil
Method
-
Step 1Combine the lamb mince along with the other ingredients and mix well.
-
Step 2In a hot wok or non-stick frypan, place a touch of vegetable oil and fry half the lamb mince. Once golden and looking amazing, remove and fry the second batch.
-
Step 3In the meantime, pour boiling water over your noodles and steep for 5 minutes, or until just cooked through. Drain and refresh under cold water to stop the cooking process. Drain again, and set aside.
-
Step 4On a large board, or many small plates (Korean style) arrange all accompaniments to go with your yummy lamb. Mix chilli paste and sesame oil together to create a little dipping sauce.
-
Step 5To eat, grab yourself an iceberg leaf or mustard leaf, and add a little of everything.
Recipe Notes
Gochujang is a Korean chilli paste.
Not only is this dish perfect for cooking with friends, but it’s an easy midweek option too.
You can freeze the mince mixture either before it’s cooked or after, then simply fry off or reheat when you get those Korean cravings.
The lamb mixture is also delicious cold - any leftover mince can be added to a bánh mì or wrap for a tasty lunch.
If you like the sound of this recipe, you might also like this Japanese Lamb Miso Ramen Noodles.
Recipe Reviews (1)
JOIN THE CONVERSATION
Log in Register