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Korean BBQ Lamb and Pickled Cucumber

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Korean BBQ Lamb and Pickled Cucumber

Korean BBQ Lamb and Pickled Cucumber

Ingredients Edit

Korean lamb Edit

Pickled cucumber salad Edit

Directions Edit

Korean lamb Edit

  1. 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.
  2. Place soy sauce, sherry, sugar and ginger into a small saucepan, bring to the boil and simmer for 6 – 10 minutes, then take off stove.
  3. Place lamb into sauce, add sesame oil and shallots.
  4. 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.

Pickled cucumber salad Edit

  1. Peel cucumber, halve and slice, place in bowl, sprinkle with salt, marinate for half hour.
  2. Taste, if too salty, let stand in water for 10 minutes, squeeze water from cucumber, place in bowl, add ingredients, and place in refrigerator.

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