Korean BBQ lamb rump with rice salad
This is my Korean BBQ lamb rump with gochujang, served with a fresh jasmine rice salad, carrot, cabbage and spring onion.
Ingredients
Directions
Your screen will stay on while you cook.
- Step 1: To prepare the marinade for the lamb, mix together the Gochujang, 1.5 tablespoons of soy sauce, and 1 teaspoon of sesame oil. Once well combined, rub the mixture all over the lamb rump. For best results, you can marinate the lamb ahead of time.
- Step 2: When ready to cook, roast the lamb rump in a preheated oven at 180°C (356°F) until it reaches an internal core temperature of 60°C (140°F), which will take approximately 25-30 minutes. Remove the lamb from the oven and allow it to rest for at least 10 minutes before slicing.
- Step 3: For the rice salad, mix together the cooked jasmine rice, spring onion, carrot, and cabbage. Dress the salad with the remaining 1 tablespoon of soy sauce and the red wine vinegar. Toss well, and the salad is ready to serve.
About this recipe
This meal has everything I love, lamb, Korean flavours and rice salad! It's pretty easy and quick to make as well. So make this Korean BBQ style lamb rump with an Asian rice salad for your next dinner.
Keywords: Korean BBQ lamb rump with rice salad, Dinner, Korean, Lamb, Salad, Roasted, Rice, Spicy, Protein, Easy, Quick, Korean BBQ lamb rump recipe, gochujang lamb, Korean BBQ lamb, lamb rump with rice salad, spicy roast lamb rump, jasmine rice salad, quick Korean dinner
More like this
Comments & ratings
–out of 5
Loading ratings…
Cooked this? Rate it and tell us how it went
Thanks for sharing!
Your comment is with the team and will show here once it’s approved.
Get the gear
Cook it like Andy
Helping you cook better at home.
- Ships from AustraliaTracked delivery to your door
- Secure checkoutShop Pay, Apple Pay, cards and more
- Chef testedUsed every day in Andy's kitchen