Spicy Korean crispy lamb with udon noodles and spiralized carrots – ready in 30 minutes! Post sponsored by Simply Beef and Lamb.
It’s not often I am invited to an event that perfectly aligns with my food obsessions, but that’s precisely what happened with Simply Korean – a cook-along organised by Simply Beef and Lamb. I arrived at L’Atelier de Chefs full of anticipation to try something new and taste some amazing beef and lamb dishes and I wasn’t disappointed. The event was led by Da-Hae West who owns and operates Busan BBQ, a Korean food truck business and has also published the gorgeous book K Food: Korean Home Cooking and Street Food.
Under her guidance, we created three super-tasty quick dishes, Korean crispy lamb, Bulgogi beef and beef brisket dumplings. These and many other delicious Korean recipes are available on the Simply Beef and Lamb website and I personally can’t wait to try them all. Apart from being delicious, these dishes show the true versatility of flavours in beef and lamb. They are also easily recreated at home as they require few specialised ingredients – one being Gochujang (hot pepper paste) which is now readily available online and in bigger supermarkets.
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The crispy lamb dish which was the first recipe we tried and my favourite – quick and tasty with a spicy kick, it is perfect for a midweek meal. Food quality lamb mince is important here – look out for the Red Tractor logo on packs for farm-assured meat that’s responsibly produced. The udon noodles came in convenient straight-to-wok packs, but the dish also includes spiralized courgettes and carrots so you could ditch the noodles altogether if you are feeling carb-concious.
Da-Hae explained how to get the lamb really crispy – flatten it into a large pattie and leave to crisp up in the pan before turning. Draining the fat away while you cook is also important as it cause the meat to stew rather than crisp. Once your lamb is nicely browned, you add a marinade made with Gochujang, soy sauce, garlic and rice vinegar and then toss in the noodles. The whole recipe is ready in 30 minutes including prep time – the perfect midweek meal. I served mine with spiralized cucumber to cut down on the heat!
Korean New Year is this Saturday (28th of January) so now’s the perfect time to try this recipe 😉 And stay tuned for homemade kimchi which will be landing on the blog very soon.
- 675g/1½lb lamb mince
- 2 tbsp Korean chilli paste (Gochujang) or chilli paste of your choice
- 2 tbsp light soy sauce
- 2 tbsp rice wine
- 1 tbsp maple syrup
- 300g | 10½ oz cooked rice or udon noodles
- 2 spiralised courgettes (zucchini) I left those out in my recipe
- 2 large spiralised carrots
- juice of 1 lime plus extra lime wedges to serve
- 2-3 spring onions (scallions), finely chopped to garnish
- toasted sesame seeds
- freshly ground black pepper
- Spiralized cucumber salad
- 1 large cucumber, spiralized
- ½ tbsp rice vinegar
- toasted sesame seeds
- pinch chilli flakes
- Mix the chilli paste, soy sauce, rice wine, maple syrup and garlic and set aside.
- Put the udon noodles in a bowl and cover with boiling water to heat through. Leave to stand.
- Heat a large, non-stick frying pan until hot and dry fry the mince for over a high heat, until the mince is crispy. Drain any fat away and don't turn the lamb until it is well browned on one side.
- Once the lamb is browned all over, break it up with a wooden spoon then add the chilli marinade and mix to coat.
- Drain the noodles and add to the pan together with the spiralized vegetables. Toss to combine and add the lime juice.
- Season with a little pepper and garnish with the spring onions and sesame seeds.
- To make the cucumber salad, combine all the ingredients just before serving - otherwise the cucumber will release a lot of moisture. Serve on the side.
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