Korean Lamb Salad
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This Korean lamb salad has become my go to weeknight dinner because it comes together in under an hour and tastes like you spent all day cooking. The tender lamb pairs beautifully with crisp vegetables and a bold gochujang dressing that brings everything to life. Red cabbage is packed with antioxidants, making this dish as nourishing as it is delicious. What I love most is how simple the preparation is, just some chopping and quick cooking, but the flavors feel restaurant worthy. Your friends will think you've mastered Korean cuisine, but honestly, it's incredibly forgiving and quick.
Ella x
Ingredients
- 400lamb shoulder
- 200red cabbage
- 150carrots
- 100green onions
- 50 serving spoongochujang
- 20 serving spoonsoy sauce
- 10 serving spoonbrown sugar
- 10 serving spoonrice vinegar
- 3 clovesgarlic
- 2 piecesginger
- 20 serving spoonsesame oil
- 50toasted sesame seeds
Detail level
Instructions
- 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
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
Add the cooked lamb shoulder to the bowl and toss to combine.
Tip: Use a pair of chopsticks to gently toss the salad.
- 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
Season with salt and pepper to taste.
Tip: Adjust the seasoning according to your preference.
- 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.
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