Spicy Soy-Glazed Korean Lamb Chops
with Watermelon Radish & Cucumber Banchan
Cooking time
30 minutes
Servings
2/4
Calories
990 /serving
Before you even get to the tastes, the visuals of this supper spread will wow you. Stunning pink watermelon radish creates a spicy-fresh banchan (the Korean word for side dish) dressed with gochujang and lime. Glossy sweet-soy lamb chops sit over garlicky rice and sautéed Asian greens.
We will send you:
- 6 100% Grass-fed T-bone lamb chops (raised without antibiotics)
- 2 Cucumbers
- 3 Scallions
- 225g Asian greens (yu choy or gai lan)
- 1 Lime
- 2 Garlic cloves
- 1 Watermelon radish
- 45ml Sweet soy sauce
- 15g Gochujang
- 160g White rice
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Total Fat
31 g
Saturated Fat
5 g
Sodium
1570 mg
Total Carb
107 g
Sugars
25 g
Protein
75 g
Fibre
7 g
Preparation
Cook the rice
- Mince the garlic.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, remove the bottom ½ inch of the yu choy stems; cut crosswise into 1-inch pieces.
- Juice the lime.
- Cut the cucumbers lengthwise into sixths.
- Peel and quarter the watermelon radish lengthwise; thinly slice crosswise.
- Thinly slice the scallions crosswise on an angle, separating the white bottoms and green tops.
Cook & glaze the lamb
- In a small bowl, make the sauce by combining the soy sauce, ½ the lime juice, ½ the gochujang and the remaining garlic.
- Pat the lamb dry; season with ½ the spices.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the lamb* and cook, 2 to 4 min. per side, until cooked as desired.
- Add the sauce and cook, spooning it over the lamb, 1 to 2 min., until glazed.
Cook the yu choy
- Meanwhile, in a medium pan, heat a drizzle of oil on medium-high.
- Add the yu choy and white bottoms of the scallions. Sauté, 2 to 3 min., until beginning to soften.
- Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender; season with the remaining spices and S&P.
Make the banchan
- Meanwhile, in a medium bowl, combine the remaining lime juice and gochujang, and 2 tbsp oil (double for 4 portions).
- Add the cucumbers, watermelon radish, ½ the green tops of the scallions and S&P; toss well.
Plate your dish
- Divide the rice between your plates.
- Top with the yu choy and lamb.
- Garnish with the remaining green tops of the scallions.
- Serve the banchan on the side. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
