Korean BBQ Lamb and Pickled Cucumber

Korean BBQ Lamb and Pickled Cucumber

Ingredients

Korean lamb

• 1 kg shoulder or leg lamb
• 150 ml soy sauce
• 5 tbsp dry sherry
• 2 tsp brown sugar
• 4 thin slices of root ginger or ginger powder
• 1 drop sesame oil
• green shallot tops

Pickled cucumber salad

• 3 medium size cucumbers
• 2 garlic cloves
• 2 stalks green onions
• ½ tsp red pepper
• salt
• ¼ tsp black pepper
• 2 tsp sugar
• 2 tsp vinegar
• 3 tsp soy sauce

Directions

Korean lamb

1. Cut the lamb into thinly sliced pieces about 1 inch x 1 inch, you can also thread them on skewers, place skewers in water first before threading.
2. Place soy sauce, sherry, sugar and ginger into a small saucepan, bring to the boil and simmer for 6 – 10 minutes, then take off stove.
3. Place lamb into sauce, add sesame oil and shallots.
4. Place onto a hot BBQ or under a hot grill, cook for 3 minutes, turn and brush with more sauce, cook for another 1 – 2 minutes, now brush with a little more sauce and serve, on a plate with a pickled cucumber salad.

Pickled cucumber salad

1. Peel cucumber, halve and slice, place in bowl, sprinkle with salt, marinate for half hour.
2. Taste, if too salty, let stand in water for 10 minutes, squeeze water from cucumber, place in bowl, add ingredients, and place in refrigerator.