Korean Fire Lamb- Toeji Kogi Kui

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb lamb roast or 1 lb lamb butt, not too lean
• 2 tablespoons soy sauce
• 2 tablespoons red pepper paste, kochu jang
• 2 tablespoons wine or 2 tablespoons sherry wine
• 3 tablespoons sugar
• 1 tablespoon sesame oil
• 1 tablespoon roasted sesame seeds
• 2 tablespoons chopped green onions
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1/4 teaspoon black pepper

Recipe

• 1 it is easiest if you get thinly sliced lamb roast in a korean market. if you get the whole roast, freeze slightly and slice thinly, about 1/8-1/4 inch thin, score meat lightly. set aside into mixing bowl.
• 2 mix rest of ingredients together and pour into bowl with the meat. using hands knead the meat making sure that the marinade covers each piece completely.
• 3 set meat aside into refrigerator to marinate for at least 1/2 hour.
• 4 you can grill or broil the meat. i would lay some foil down first and poke holes into the foil. or you can fry it in a hot pan coated with a little oil.
• 5 cook meat until lightly browned.
• 6 serve with plenty of steamed rice and your choice of asian vegetables.