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With spring just around the corner (heck, it’s already here!), it’s definitely time to roll out some fresh dishes in order to shake off the feeling of winter. When Chef Bryce was young, he and his dad used to go to a Korean restaurant often. Ever since those days, he has always enjoyed the deep flavors that just pop out of Korean food. In memory of those times, and in honor of the season, he offers up this recipe.

Korean Spring Lamb

Begin preparations the night before you want to serve the dish. First, whisk the following together until the sugar is dissolved:

4 C. mirin
4 C. soy sauce (Yamasa is a good brand)
1 T. grated ginger
1 T. minced garlic
1 T. chili flakes
½ C. brown sugar

Take 3 to 5 lbs. of lamb, trimmed of excess fat and sliced into strips, and marinate in the above sugar solution overnight.

The next day, fire up your charcoal grill, then remove the lamb strips from the marinade and toss with ½ C. sesame oil. Grill to desired temperature.

Serve with leafy greens, fresh herbs, and spring garlic or ramps—wrap up the lamb in the greens if so desired for a great presentation.

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