When you think of Korean BBQ, beef and pork might dominate the conversation—but let me introduce you to something that’ll shake up your Lamb Dishes game entirely: Korean Spicy Lamb Bulgogi. This bold, fire-kissed dish brings the heat and umami in all the right ways, thanks to a marinade packed with gochujang, garlic, and sesame oil. It's perfect for when you're craving something punchy and different, or when you're simply in the mood to level up your Lamb Dinner Recipes.
In this version of bulgogi, we're swapping out the traditional beef for thinly sliced lamb shoulder, which brings a richer depth of flavor that holds up beautifully against the spicy-sweet Korean marinade. It’s a quick stir-fry that hits all the right notes—tender, juicy, spicy, and a little bit smoky when cooked over high heat. Pair it with rice, lettuce wraps, or even noodles, and you’ve got a meal that rivals any K-BBQ restaurant. So if you’re looking for exciting Lamb Meals or want to explore beyond your usual Lamb Chop Dinner Ideas, this dish is a game-changer.
Fire-Kissed Korean Spicy Lamb Bulgogi
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Korean
Sharp chef’s knife essential for slicing the lamb thinly. If you’re using a whole lamb shoulder, pop it in the freezer for 30 minutes to make slicing easier.
Cutting board ideally one reserved for meats.
Mixing bowls for marinating the lamb.
Cast-iron skillet, wok, or grill pan you need something that can take high heat to get that beautiful sear and char.
Tongs or a spatula for stir-frying or grilling the lamb.
Grater or microplane to grate ginger and pear/apple.
Rice Cooker or Saucepan for your preferred rice side.
For the Marinade
- 3 tablespoons gochujang Korean fermented chili paste
- 1 tablespoon gochugaru Korean red pepper flakes
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 tablespoon grated ginger
- 4 cloves garlic minced
- 2 tablespoons grated Asian pear or substitute with grated apple
- 2 tablespoons finely chopped green onions
- 1 teaspoon toasted sesame seeds
For the Lamb
- 1½ pounds lamb shoulder thinly sliced against the grain
- 1 tablespoon neutral oil canola or vegetable oil
Optional Garnish
- Chopped scallions
- Toasted sesame seeds
- Sliced red chili
- Extra sesame oil for drizzling
Suggested Sides
- Steamed white rice or sticky rice
- Leafy lettuce for wraps
- Kimchi
- Pickled radish
Prep the Lamb
Start by slicing your lamb shoulder as thinly as possible. For best results, semi-freeze the meat for 30 minutes—this firms it up and allows you to get razor-thin slices, which are key for quick cooking and soaking up all that marinade.
Make the Marinade
In a large bowl, whisk together gochujang, gochugaru, soy sauce, sesame oil, rice vinegar, honey, grated ginger, minced garlic, grated Asian pear, green onions, and sesame seeds. You want this mixture to be thick and richly colored, with a spicy kick and subtle sweetness.
Marinate the Lamb
Add the sliced lamb to the marinade, using your hands or tongs to ensure every piece is coated. Cover and refrigerate for at least 1 hour, but overnight is ideal for deeper flavor. The acids in the marinade will tenderize the lamb beautifully.
Heat the Pan
When ready to cook, heat a tablespoon of neutral oil in a cast-iron skillet, grill pan, or wok over high heat. You want it screaming hot to get that char and caramelization.
Cook the Lamb
Working in batches (don’t overcrowd the pan), add the marinated lamb and sear quickly, about 1–2 minutes per side. The sugar and gochujang will caramelize quickly, so keep an eye out and stir occasionally to prevent burning.
Serve
Transfer the cooked lamb to a platter and garnish with scallions, sesame seeds, and a drizzle of sesame oil. Serve immediately with rice or lettuce wraps and your choice of Korean sides like kimchi or pickled daikon.
Pairings
Spicy Lamb Bulgogi pairs wonderfully with a mix of traditional Korean banchan (side dishes) and more familiar staples if you're hosting a fusion-style dinner:
- Rice: Sticky white rice or short-grain brown rice helps balance the spice and richness of the lamb.
- Lettuce wraps: Crisp romaine or butter lettuce cups make for a refreshing and interactive way to eat bulgogi.
- Kimchi: The sour tang and crunch of napa cabbage kimchi contrast beautifully with the lamb.
- Cucumber Salad: A cool Korean oi muchim (spicy cucumber salad) offers a chilled, tangy contrast.
- Pickled Veggies: Try pickled radish or onions to cut through the richness of the meat.
- Beverage pairing: A light, dry white wine like Sauvignon Blanc, or for something more traditional, a chilled glass of soju or makgeolli (Korean rice wine).
FAQs
1. What type of lamb cut works best for bulgogi?
Lamb shoulder is ideal because it has the perfect balance of fat and tenderness. It’s more flavorful than lean cuts like loin or leg and holds up well to high-heat cooking. If you're experimenting with Lamb Steak Recipes or Lamb Breast Recipes, you could slice those thinly too—just trim excess fat.
2. Can I use ground lamb instead?
Yes, you can. While not traditional, ground lamb works especially well if you're making a rice bowl or lettuce wrap version. It also draws inspiration from Ground Lamb Recipes and still soaks up the marinade nicely.
3. Can this be made in a slow cooker?
This specific stir-fried version isn’t meant for the slow cooker, but you can definitely adapt the marinade for something like a Lamb Curry Slow Cooker dish, using chunkier cuts and longer cook times for a stew-style bulgogi.
4. Can I grill this instead of pan-frying?
Absolutely. Grilling gives it a smoky depth that really complements the marinade. Use skewers or a grill basket for easier handling. It’s one of the Best Lamb Chop Recipes alternatives if you’re in the mood for Korean flavors.
5. Can I meal-prep this dish?
Yes! Marinate the lamb ahead of time and store it in the fridge for up to 24 hours. Cooked leftovers also reheat well and can be used in rice bowls, wraps, or salads—making it a great addition to your weekly Lamb Meals rotation.
