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Korean Spicy Lamb bulgogi

Fire-Kissed Korean Spicy Lamb Bulgogi

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Korean
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prep the Lamb

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.