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Dinner

Korean BBQ Lamb Chops

by Shayla Greveni November 16, 2018November 16, 2018
written by Shayla Greveni November 16, 2018November 16, 2018
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Kalbi (or Galbi) are grilled beef short ribs marinaded in a sauce made with Asian Pears. Instead of making short ribs, I wanted to use this marinade to make Korean BBQ Lamb Chops. A few weeks ago, I made this same marinade and used it for some steak. When I tell you that this marinade is absolutely amazing, I am not exaggerating. This is the best marinade I’ve ever used for steak. Normally, I use coconut or brown sugar with soy sauce, liquid smoke, and Worcestershire. This was a nice switch up for once! These aren’t authentic, they’re definitely inspired by traditional Korean BBQ cuisine.

When it comes to cooking food outside of my culture, I try to be as respectful as possible. I don’t like to take credit for dishes like these. I was watching Food Network and watched a chef on one of Tyler Florence’s shows making traditional Kalbi. The ingredients the chef used were different than mine.  I threw a bunch of ingredients in a blender and let it marinade for 24 hours. A lot of the recipes that I saw online didn’t let the marinade sit as long as I did.

Please note that I used Lamb Shoulder Chops for this recipe. I didn’t use a rack of lamb; I divided this marinade to use for steak and chicken! 

How to make Korean BBQ Lamb Chops:

First, I created the marinade for these Korean BBQ Lamb Chops by adding 1 Asian pear, 1 cup of coconut sugar, 1 cup of coconut aminos, a 1/2 cup of water, 2 tbsp Mirin, 1/4 cup white and green onion, 4 tablespoons of minced garlic, 1 tablespoon of ginger paste, 2 tablespoon of sesame oil, 1/2 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and a 1/2 teaspoon of garlic powder to a blender.

After blending the mixture above, I added it to a ziplock bag with the Lamb Shoulder Chops. I allowed the Korean BBQ Lamb Chops to really let that marinade seep in for 24 hours. I am so glad that I did this because the lamb was so tender. The lamb literally fell off the bone! 

Instead of baking or pan searing Lamb Chops, I decided to grill them. I wanted them to be identical to traditional Korean BBQ. I’m more than sure that these will taste better pan seared rather than baked. Or, if you’re a little advanced, try and sous-vide the lamb! 

How to cook Lamb Chops:

Lamb chops taste like rubber when they’re overcooked. You do not have to cook your Lamb Chops well done! I prefer Lamb when it’s tender and it falls off the bone. Lamb Chops are not supposed to be cooked that long. When it comes to chops in general, I always cook them 3 minutes on each side.  I cannot stand tough meat. Your teeth will thank you for cooking them less.

Lamb tastes dull when you don’t marinade or season it well. I love to come up with different marinades for meats like lamb instead of just throwing salt and pepper on it. I have a few ideas for lamb sitting in my head that I need to bring to life. 

What to serve with Lamb Chops?

I served these lamb chops with yellow rice and pinto beans. These Lamb Chops work very well with whatever you decide to serve it with. I would recommend grilling up some asparagus and making some mashed potatoes. 

Or, if you want to keep the Korean inspired angle going – serve these Korean BBQ Lamb Chops with Sigeumichi Namul (Spinach) and Gamja Jorim (Braised Potatoes). 

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Korean BBQ Lamb Chops

Shayla Greveni
These chops are inspired by the Kalbi marinade used on beef short ribs. The marinade for this recipe seeps into the meat for 24 hours! Very easy to make!
Print Recipe Pin Recipe
Cook Time 6 mins
Marinading Time 1 d
Course Dinner
Cuisine Asian, Korean
Servings 2 people
Calories 647 kcal

Ingredients

  

  • 2 Lamb Shoulder Chops
  • 1 Asian Pear
  • 1 cup Coconut Sugar
  • 1 cup Coconut Aminos
  • 1/2 cup Water
  • 2 tbsp Mirin
  • 1/4 cup Half White Onion, Half Green Onion
  • 4 tbsp Minced Garlic
  • 2 tbsp Sesame Oil
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 1 tsp Garlic Powder
  • 1 tbsp Sesame Oil, for cooking

Instructions

 

  • Add all of the marinade ingredients (seasonings as well) into a blender, blend this for 3 minutes.
  • Add the marinade to a ziplock bag and then add the Lamb Chops. Shake the bag and then zip it up! Place the ziplock bag into a bowl and put it in the fridge. Marinade the chops for 24 hours! 
  • The next day, heat a grill pan (or cast iron skillet) to medium/high heat! Add a tbsp of Sesame Oil to the pan.
  • Add the Lamb Chops to the pan and cook for 3 minutes on each side. Do not cook any longer!
  • Remove from grill pan after the 6 minutes are up and allow the meat to sit for 5 minutes before cutting. 
  • Enjoy! 

Notes

  • There will be a lot of marinade left over. You do not have to use all of it on the Lamb chops. I used half of the mixture for the chops! Save the rest of it and use in on chicken, shrimp, steak, or beef. 
Keyword Asian, Korean, Lamb Chops, Marinade, Meat

The post above contains affiliate links in which I will make a small profit from if you choose to make a purchase. Read more about this here. 

Lamb Chops, Korean bbq, korean lamb chops, lamb chop marinade, easy lamb chops, easy lamb shoulder chops, korean chops, korean bbq, korean meat, easy lamb chop recipe, fast lamb chop recipe, creative lamb chop recipe. bbq lamb chop recipe, lamb chop recipe healthy, lamb chop recipe asian style, asian fusion lamb chop recipe


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Healthy Baby Back Ribs (Baked In Oven) | Dine Like Shay January 9, 2019 - 2:14 pm

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Hello, I’m Shayla. This is where I’ll showcase my infatuation with food (especially pancakes and avocado!) and food photography. I hope you enjoy my posts here! <3

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