Bibimbap with Charred BBQ Lamb & Kimchi
Intermed..
This South Korean inspired dish has been created by chef Dan Cruickshank for the European Try Lamb campaign. Follow the campaign online at @TryLamb on Facebook and Instagram. Visit trylamb.ie for more information. He picked up this dish on his travels in Seoul and is a lunch time showstopper or ideal for a light dinner.
PREP IN
10 MIN
COOK IN
45 MIN
Bibimbap with Charred BBQ Lamb & Kimchi
Intermed..
Introduction
This South Korean inspired dish has been created by chef Dan Cruickshank for the European Try Lamb campaign. Follow the campaign online at @TryLamb on Facebook and Instagram. Visit trylamb.ie for more information. He picked up this dish on his travels in Seoul and is a lunch time s
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Ingredients
- 250g Diced Lamb Leg. Ask your butcher. Alternatively marinate a whole leg of lamb and BBQ for a more authentic Korean taste. 2.5kg leg would take about 2 hours in the centre of a hot BBQ. Basting every 20 minutes with extra marinade.
- 50ml Soy Sauce
- 25ml Sesame Oil
- 2 Tbsp Brown Sugar
- 3 Tbsp Gochujang Paste
- 4 Cloves Garlic Diced
- 1 cup Brown Rice
- 2 Pak Choi
- Finely Sliced Carrot
- 200g Tender Stem Broccoli
- 2 Free Range Eggs
- Toasted Sesame Seeds
- Finely Sliced Scallion
- Kimchi (I used kimchi I buy from a restaurant if you don’t have the time or patience to ferment your own)
- Salt/ Pepper to taste
Method
- 1. Add your diced lamb to the soy, sesame, brown sugar and garlic. Allow to marinate for 1 to 3 hours. If using a whole leg, marinate and BBQ over your hot coals
- 2. In a hot pan with sesame oil quickly char the tender stem and set aside.
- 3. Using the same pan, add another spoon of oil and remove lamb from the marinade. Cook lamb until browned. About 10 minutes .
- 4. Cook the brown rice as packet indicates. 1 cup of rice to 1.5 cup water. Bring to a boil. Cover with a lid and allow to simmer for 35 minutes. Switch off heat and leave lid to steam rice for a further 15 minutes.
- 5. To assemble. In 2 large bowls split your brown rice. Add your lamb beside. Lay over your tenderstem broccoli. Garnish with finely sliced scallion. Thinly sliced carrots and a fried egg. Scatter your toasted sesame seeds on top and finish with a spoon of kimchi on the side.
- 6. Don’t be alarmed. This is a dry dish and not swimming in sauce. But some fermented hot sauce on the side won’t go amiss.
