chef Adam Moore Bulgogi-Style Lamb Lettuce Cups
- Prep time 5Min
- Cook time 12Min
- Technique Pan Fry / Saute, Sear
- Meat Lamb
- Cut Shoulder
- Serves 4
Lamb done Korean-style? Yes, please! Our Bulgogi Lamb Lettuce Cups are a flavor explosion in every bite.
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
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
Method
For the marinade:
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Combine all the ingredients in a bowl and mix well.
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Reserve until ready to use.
For the lamb:
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Preheat a large skillet over HIGH heat and add the oil.
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When the oil begins to smoke, add the lamb and cook until browned, about 2 minutes.
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Reduce the heat to MEDIUM and add the marinade.
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Cook for 7 to 10 minutes, or until the sauce has thickened.
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Refrigerate the lamb and sauce until cooled (this can be done the night before).
For the kimchi-cabbage slaw:
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In a large bowl, combine the chile paste, honey, and sesame seeds. Mix well.
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Add the cabbage and carrot and toss to coat well.
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Refrigerate until ready to use.
To serve:
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Divide the chilled lamb between the butter lettuce leaves.
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Top it with kimchi and bean sprouts.
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Serve immediately.
