Gochujang lamb loin with kimchi slaw

Sensational Korean flavours made fast

Serves

4 - 6

Prep Time

30 mins

Cook Time

15 mins

This Korean flavour package delivers deliciousness super fast. Gochujang adds a bold depth and heat that is balanced by the zesty coleslaw. It's a favourite that the whole family will love.

Recipe courtesy of Greenlea Butcher Shop.

This Korean flavour package delivers deliciousness super fast. Gochujang adds a bold depth and heat that is balanced by the zesty coleslaw. It's a favourite that the whole family will love.

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Ingredients

Lamb loin

800g Quality Mark Quality Mark Lamb Loin Fillets
2 Tbsp olive oil

Marinade

3 Tbsp light soy sauce
2 Tbsp honey
2 Tbsp gochujang
3 garlic cloves
minced
1 tsp sesame oil
½ tsp black pepper

Kimchi Slaw Ingredients

¼ cup mayonnaise
3 Tbsp lemon juice
1 Tbsp honey
1 tsp fish sauce
1 tsp sesame oil
½ cup kimchi
finely chopped
2 cups green cabbage
shredded
2 cups carrots
grated
½ cup spring onion
thinly sliced
½ cup red onion
thinkly sliced
salt and pepper
2 Tbsp sesame seeds

Method

For Gochujang Lamb

Place the marinade ingredients in a glass container. Whisk until a smooth paste.

Pat the lamb loins dry with paper towels and place into the container with marinade. Mix to coat the lamb. Cover with lid and marinate for 2 hours or overnight. Remove lamb from fridge 30 minutes before cooking.

Place a frying pan on medium heat. Add 2 Tbsp oil. Using tongs, pick up the lamb loins out of the marinade, allow excess marinade to drip away. Place on heat and sear for 3 minutes on one side, turn over and sear for a further 2-3 minutes on the other side, adjusting the heat so the marinade does not burn and the lamb develops a good sear.

Transfer to a chopping board and rest 5 minutes before slicing.

Pour the remaining marinade into a small saucepan and boil for about 3 minutes until thickened and sauce has reduced by half. Transfer to a small bowl and serve on the side as a dipping sauce.

Kimchi Slaw

Into a large bowl place the mayonnaise, lemon juice, honey, fish sauce, sesame oil and kimchi. Whisk until combined.

Fold in the cabbage, carrot, spring onion and red onion.

Season to taste with salt and pepper.

Garnish with sesame seeds.

Serve immediately or cover and refrigerate until required.