Korean BBQ Lamb and Pickled Cucumber
Ingredients
- ==
- 1 kg lamb shoulder|shoulder or lamb leg|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 ==
- 3 medium size cucumbers
- 2 garlic cloves
- 2 stalks green onions
- ½ tsp red pepper
- salt
- ¼ tsp black pepper
- 2 tsp granulated sugar|sugar
- 2 tsp vinegar
- 3 tsp soy sauce
- ==
- Cut the lamb into thinly sliced pieces about 1 inch x 1 inch, you can also thread them on skewers, place skewers in water first before threading.
- Place soy sauce, sherry, granulated sugar|sugar and ginger into a small saucepan, bring to the boil and simmer for 6 - 10 minutes, then take off stove.
- Place lamb into sauce, add sesame oil and shallots.
- Place onto a hot BBQ or under a hot grill, cook for 3 minutes, turn and brush with more sauce, cook for another 1 - 2 minutes, now brush with a little more sauce and serve, on a plate with a pickled cucumber salad. ==
- Peel cucumber, halve and slice, place in bowl, sprinkle with salt, marinate for half hour.
- Taste, if too salty, let stand in water for 10 minutes, squeeze water from cucumber, place in bowl, add ingredients, and place in refrigerator.
This article uses material from the "Korean BBQ Lamb and Pickled Cucumber" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
