Korean Lamb Salad

Instructions

1. 1

   In a large bowl, whisk together gochujang, soy sauce, brown sugar, rice vinegar, garlic, and ginger.

   Tip: Use a mortar and pestle for an authentic Korean flavor.

2. 2

   Add the sliced red cabbage, carrots, and green onions to the bowl.

   Tip: Massage the vegetables with your hands to release their natural juices.

3. 3

   Add the cooked lamb shoulder to the bowl and toss to combine.

   Tip: Use a pair of chopsticks to gently toss the salad.

4. 4

   Drizzle the sesame oil over the salad and sprinkle with toasted sesame seeds.

   Tip: This will add a nice crunch and nutty flavor to the dish.

5. 5

   Season with salt and pepper to taste.

   Tip: Adjust the seasoning according to your preference.

6. 6

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

   Tip: This will help the salad to come together and the flavors to balance.