Lamb cutlets with Korean spices - Kankoko fu kohitsuji recipe | olivemagazine

Name: Lamb cutlets with Korean spices - Kankoko fu kohitsuji recipe | olivemagazine
Ingredients: 2 tbsp sake; 2 tbsp (Kikkoman is good) soy sauce; 2 tbsp mirin; 100g (orientalmart.co.uk has Korean pastes) gochujang/kochujang paste (Korean red pepper paste); ½ tsp mild chilli powder; 3 cloves garlic crushed (enough to make 1 tbsp); finely grated to make 1 tbsp ginger; 5 drops sesame oil; 16 lamb cutlets bones trimmed and cleaned and fat trimmed off; 90g (orientalmart.co.uk) goma paste (ground sesame paste); 30g sesame seeds toasted; 1 tbsp caster sugar; ½ tsp (grate and squeeze 25g ginger) ginger juice; 120ml plus extra dashi stock; 1¼ tbsp rice vinegar; 1¼ tbsp sesame oil; ½ tbsp (Kikkoman is good) light soy sauce; ½ cucumber cut into thin batons

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Korean food is just starting to become better known in this country and these delicious lamb cutlets served with sesame cucumber are a wonderful way of exploring this exciting cuisine. You will need...

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Ingredients

2 tbsp sake
2 tbsp (Kikkoman is good) soy sauce
2 tbsp mirin
100g (orientalmart.co.uk has Korean pastes) gochujang/kochujang paste (Korean red pepper paste)
½ tsp mild chilli powder
3 cloves garlic crushed (enough to make 1 tbsp)
finely grated to make 1 tbsp ginger
5 drops sesame oil
16 lamb cutlets bones trimmed and cleaned and fat trimmed off
90g (orientalmart.co.uk) goma paste (ground sesame paste)
30g sesame seeds toasted
1 tbsp caster sugar
½ tsp (grate and squeeze 25g ginger) ginger juice
120ml plus extra dashi stock
1¼ tbsp rice vinegar
1¼ tbsp sesame oil
½ tbsp (Kikkoman is good) light soy sauce
½ cucumber cut into thin batons