by Kate Heyhoe
This is a variation of Korean bulkogi, using lamb instead of beef. Serve with kim chee and rice.
4 green onions
2 tablespoons brown sugar
4 tablespoons soy sauce
1 tablespoon minced garlic
2 teaspoons minced ginger
1 tablespoon sesame oil
2 tablespoons toasted sesame seeds
1 tablespoon Shaoxing wine or dry sherry
2 pounds lamb (loin, shoulder or rib chops, riblets or steaks)
1. Slice the green onions on a diagonal slant into 1-inch lengths.
2. In a shallow dish or glass pan, mix all other ingredients except the lamb. Stir in the green onions and add the lamb, making sure it is well coated with the marinade. Marinate 1 hour or refrigerate overnight, turning once.
3. Grill the lamb over hot coals, or cook in a preheated broiler 3 inches from the heat for 3 to 4 minutes per side for rare meat, longer if you like it more well-done. Whichever method you choose, the fire should be hot enough to lightly char the edges of the meat, without overcooking the interior.
If desired, heat the remaining marinade in a saucepan till reduced and of syrup-like consistency. Serve the lamb with steamed white rice, and pour the sauce over the rice.
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Copyright © 2004, Kate Heyhoe. All rights reserved.
This page created April 2004
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