Korean Style Lamb Cutlets
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Korean lamb cutlets are marinated in a spicy gochujang mixture with rice vinegar, soy sauce, and ginger, then cooked until tender. They're bold and savory with a slight heat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 100 g (1/2 cup) gochujang paste
- 2 tbsp rice wine vinegar
- 1 tbsp light brown sugar
- 3 tbsp dark soy sauce
- 2 tbsp mirin
- 2 tsp minced ginger
- 2 cloves garlic (peeled and minced)
- 1 tbsp sesame oil
- 12 lamb cutlets
- 1 tbsp neutral cooking oil
- 1 tbsp mixed white and black sesame seeds
- 4 chopped spring onions (scallions)
- 1 tsp shichimi togarashi
At a glance
PER SERVING · TIME 135M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 221mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 197mg
- Calcium
- 20mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 221MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.