Bulgogi Lamb Chops – 韩式酱汁烤羊排

The word “bulgogi” translates to “fire meat.” Traditionally, it refers to a Korean barbecue favorite, beef prepared with flavorful marinade, then grilled over a flame. For a twist, we used Pure South lamb rack, which happens to be grass fed, high quality meat.  Marinating the meat overnight ensure the meat is flavourful. It results in melt in your mouth tender lamb chops.  Grilling it in the comfort of your home’s stove top, brings out the big bold flavours of the bulgogi marinade that compliments well with lamb chops. The result is some serious finger licking bulgogi lamb chops that makes your mouth zing!

The meat is served with lettuce leaves and other veggies, hot pepper paste, and a slightly savoury spicy tart dipping sauce. Guests use all of the ingredients to assemble their own lettuce wraps, which is a common practice in Korean restaurants.

Pure South originates from New Zealand, where the environment is clean with little carbon footprint. Even the owners are farmers themselves, which show a lot in them bringing the best quality meats to consumers.

*10% OFF PROMOTION* Quote “MEATMEN” when you purchase with them for a great 10% off your bill! Shop with them at www.puresouth.asia.

#themeatmensg #simple #delicious #puresouth #NZlamb #grassfed #lambrecipe #korean

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  • Servings: 4

  • Time: 1 hr

  • Skill: Easy

Ingredients:

  1. 1 kg Pure South lamb french rack

  2. 500g ready made Korean Bulgogi sauce

  3. 100g yellow onion (sliced)

  4. 100g Korean pear (peeled & chopped)

  5. 15g ground toasted sesame seeds

  6. 10g spring onions (chopped)

  7. 2 red chillies (deseeded and diced)

  8. 1 butterhead lettuce

Dipping sauce :

  1. 1 tbsp light soya sauce

  2. 1 tbsp vinegar

  3. 2 tbsp water

  4. ½ tsp anchovy dashi powder

  5. ½ tsp sugar

  6. 1 tbsp Korean chilli flakes

  7. 1 tsp toasted sesame seeds

Steps:

  1. Divide rack into individual chops, stand it on end, and starting from the exposed rib end, cut between ribs with smooth, single stroke. Set aside.

  2. In a food processor, blend 100g Korean pear into puree.

  3. In a large mixing bowl, combine lamb, ready made Korean Bulgogi sauce, 100g sliced yellow onion, Korean pear puree, 15g ground toasted sesame seeds, 10g chopped spring onion and 2 diced red chillies.

  4. Cover and and refrigerate overnight.

  5. In a bowl, mix 1 tbsp light soya sauce, 1 tbsp vinegar, 2 tbsp water, ½ tsp anchovy dashi powder, ½ tsp sugar, 1 tbsp Korean chilli flakes, 1 tsp toasted sesame seeds. Set aside.

  6. Heat a grill pan to medium high heat.

  7. Grill chops 3 minutes on each side, until caramelised. Baste the lamb chops with the marinade a few times while it's grilling.

  8. Serve with dipping sauce, butterhead lettuce, cloves of garlic and slivers of green chilli.