chef Adam Moore Bulgogi-style lamb lettuce cups
- Prep 5Min
- Cook 12Min
- Style
- Meat Lamb
- Cut Shoulder
- Serves 4
Bulgogi-style lamb lettuce cups
Ingredients
Korean bulgogi is traditionally made with beef, but the flavors work equally well with Aussie lamb. You can use any leftover lamb for this; heat it with the marinade and you’re ready to eat.Portion size: 2 lettuce wraps
Alternate cuts: Boneless lamb shoulder or leftover lamb
Ingredients:
Lamb marinade:
1 teaspoon sesame oil
3 tablespoons dry sake
3 tablespoons soy sauce
3 tablespoons peeled, minced fresh ginger
1 tablespoon minced garlic
3 stalks minced scallion
2 1/2 tablespoons sugar
1 tablespoon toasted sesame seeds
Lamb:
1 tablespoon vegetable oil
1 1/2 pounds Australian lamb leg, diced small
Kimchi-cabbage slaw:
1/4 cup Gochujang red chile paste
1/4 cup honey
1 tablespoon toasted sesame seeds
1 pound shredded Napa cabbage
1/4 cup shredded carrot
Garnish:
12 leaves trimmed butter lettuce
rinsed bean sprouts as needed
Preparation
Method:For the marinade: Combine all the ingredients in a bowl and mix well. Reserve until ready to use.
For the lamb: Preheat a large skillet over HIGH heat and add the oil. When the oil begins to smoke, add the lamb and cook until browned, about 2 minutes. Reduce the heat to MEDIUM and add the marinade. Cook for 7 to 10 minutes, or until the sauce has thickened. Refrigerate the lamb and sauce until cooled (this can be done the night before).
For the kimchi-cabbage slaw: in a large bowl, combine the chile paste, honey, and sesame seeds. Mix well. Add the cabbage and carrot and toss to coat well. Refrigerate until ready to use.
To serve: Divide the chilled lamb between the butter lettuce leaves and top it with kimchi and bean sprouts. Serve immediately.
