Bulgogi Lamb Chops

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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Ingredients

Adjust Servings
1kg Pure South lamb french rack
500g ready made Korean Bulgogi sauce
100g yellow onion (sliced)
100g Korean pear (peeled & chopped)
15g ground toasted sesame seeds
10g spring onions (chopped)
2red chillies (deseeded and diced)
1butterhead lettuce
Dipping sauce:
1tbsp light soya sauce
1tbsp vinegar
2tbsp water
½tsp anchovy dashi powder
½tsp sugar
1tbsp Korean chilli flakes
1tsp toasted sesame seeds

Directions

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.
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2.

In a food processor, blend 100g Korean pear into puree.
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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.
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4.

Cover and and refrigerate overnight.
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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.
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6.

Heat a grill pan to medium high heat.
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7.

Grill chops 3 minutes on each side, until caramelised. Baste the lamb chops with the marinade a few times while it's grilling.
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8.

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