Korean BBQ Lamb and Pickled Cucumber

Korean BBQ Lamb and Pickled Cucumber Recipe - Authentic Korean Cuisine

Region / culture: Korea | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Korean BBQ Lamb and Pickled Cucumber is a delicious and flavorful dish that combines tender marinated lamb with a tangy and refreshing cucumber salad. This recipe is perfect for a summer BBQ or a special dinner with friends and family.

History

Korean BBQ, also known as "Gogigui," has a long history in Korean cuisine. Traditionally, Korean BBQ is cooked at the table on a grill, allowing diners to cook their own meat to their liking. The marinade used in this recipe is a classic Korean BBQ marinade that is both savory and slightly sweet.

Ingredients

Korean lamb

1 kg shoulder or leg lamb
150 ml soy sauce
5 tbsp dry sherry
2 tsp brown sugar
4 thin slices of root ginger or ginger powder
1 drop sesame oil
green shallot tops

Pickled cucumber salad

3 medium-sized cucumbers
2 garlic cloves
2 stalks green onions
0.5 tsp red pepper
salt
0.25 tsp black pepper
2 tsp sugar
2 tsp vinegar
3 tsp soy sauce

How to prepare

Korean lamb

Cut the lamb into thinly sliced pieces about 1 inch x 1 inch. You can also thread them on skewers, but make sure to place the skewers in water first before threading.
In a small saucepan, combine soy sauce, sherry, sugar, and ginger. Bring the mixture to a boil and let it simmer for 6 – 10 minutes. Then, remove it from the stove.
Add the lamb to the sauce and also mix in sesame oil and shallots.
Place the lamb onto a hot BBQ or under a hot grill. Cook for 3 minutes, then turn and brush with more sauce. Cook for another 1 – 2 minutes. Finally, brush with a little more sauce and serve on a plate with a pickled cucumber salad.

Pickled cucumber salad

Peel the cucumber, halve it, and slice it. Place the slices in a bowl and sprinkle them with salt. Let them marinate for half an hour.
Taste the cucumber slices. If they are too salty, let them stand in water for 10 minutes. Then, squeeze the water from the cucumber and place it back in the bowl.
Add the remaining ingredients to the bowl and place it in the refrigerator.

Variations

You can use beef or chicken instead of lamb for this recipe.
Add some gochujang (Korean chili paste) to the marinade for a spicy kick.
Try adding some sliced garlic or chili peppers to the cucumber salad for extra flavor.

Cooking Tips & Tricks

Make sure to thinly slice the lamb to ensure it cooks quickly and evenly.

- Marinate the lamb for at least 2 hours, or overnight, for maximum flavor.

- Keep an eye on the lamb while grilling to prevent it from overcooking.

- The pickled cucumber salad can be made ahead of time and stored in the refrigerator until ready to serve.

Serving Suggestions

Serve the Korean BBQ Lamb with steamed rice and kimchi for a complete Korean meal. You can also serve it with lettuce leaves for wrapping the meat and cucumber salad.

Cooking Techniques

Grilling

Ingredient Substitutions

If you don't have sherry, you can use mirin or rice wine vinegar as a substitute.

- You can use regular cucumbers or English cucumbers for the pickled cucumber salad.

Make Ahead Tips

You can marinate the lamb and prepare the pickled cucumber salad a day in advance. Just grill the lamb and assemble the dish right before serving.

Presentation Ideas

Serve the Korean BBQ Lamb on a platter with the pickled cucumber salad on the side. Garnish with sliced green onions and sesame seeds for a beautiful presentation.

Pairing Recommendations

Pair this dish with a light and crisp Korean beer or a glass of chilled soju for an authentic Korean dining experience.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the lamb in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 320 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 6g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

This dish is a good source of iron, zinc, and vitamin B12.

Alergens

This recipe contains soy and wheat (from the soy sauce).

Summary

This dish is a balanced meal with a good amount of protein, healthy fats, and carbohydrates. It is also rich in vitamins and minerals, making it a nutritious choice for a meal.

Summary

Korean BBQ Lamb and Pickled Cucumber is a delicious and flavorful dish that is perfect for a special meal with friends and family. The tender marinated lamb pairs perfectly with the tangy and refreshing cucumber salad, creating a balanced and nutritious meal. Enjoy this dish with steamed rice and kimchi for a complete Korean dining experience.

How did I get this recipe?

I remember the excitement I felt when I first saw this recipe for Korean BBQ Lamb and Pickled Cucumber. It was a warm summer day, and I had just come home from a long day at work. As I flipped through the pages of an old cookbook that had been passed down to me from my own grandmother, I stumbled upon a worn and stained page that caught my eye.

The recipe was written in beautiful script, with detailed instructions on how to marinate the lamb and prepare the pickled cucumbers. It was unlike anything I had ever seen before, and I knew I had to try it out for myself.

I remembered the first time I tasted Korean BBQ lamb at a family gathering many years ago. The flavors were bold and savory, with a hint of sweetness that lingered on my taste buds long after the meal was over. I had always wanted to recreate that dish at home, and now I had the perfect opportunity.

The next day, I set out to gather all the ingredients I would need for the recipe. I made my way to the local butcher shop to pick up a fresh cut of lamb, and then headed to the grocery store to grab the rest of the items on the list. As I checked off each item, I could feel my excitement growing with each passing minute.

When I returned home, I wasted no time in getting started on the recipe. I carefully followed each step, from marinating the lamb in a mixture of soy sauce, garlic, ginger, and sesame oil to preparing the pickled cucumbers with vinegar, sugar, and red pepper flakes. The aroma that filled my kitchen was intoxicating, and I couldn't wait to taste the finished dish.

As the lamb sizzled on the grill, I could hear the sound of the meat cooking and the juices dripping down onto the hot coals below. I carefully turned the lamb over, making sure to cook it to perfection. The pickled cucumbers added a refreshing crunch to the dish, balancing out the richness of the meat.

When the dish was finally ready, I plated it up and took a moment to admire my handiwork. The colors were vibrant, with the bright green cucumbers contrasting beautifully against the caramelized brown lamb. I couldn't wait to dig in and taste the fruits of my labor.

As I took my first bite, I was transported back to that family gathering so many years ago. The flavors were just as bold and savory as I remembered, with the perfect balance of sweet and spicy. I closed my eyes and savored each mouthful, feeling a sense of pride wash over me.

From that day on, Korean BBQ Lamb and Pickled Cucumber became a staple in my recipe repertoire. Whenever I wanted to impress guests or simply treat myself to a delicious meal, I would turn to this recipe. It never failed to disappoint, and I knew that it would continue to hold a special place in my heart for years to come.

I often think back to that warm summer day when I first discovered the recipe, and I am grateful for the culinary journey it has taken me on. Cooking has always been a passion of mine, and this dish has only fueled my love for experimenting with new flavors and techniques.

In the end, it's not just about the food itself, but the memories and experiences that come along with it. And for me, Korean BBQ Lamb and Pickled Cucumber will always hold a special place in my heart as a reminder of the joy that cooking can bring.