Easy recipe Easy Recipe Korean BBQ Lamb and Pickled Cucumber

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Korean BBQ Lamb and Pickled Cucumber Korean lamb one kg shoulder or leg lamb about one hundred and fifty ml soy sauce about five tbsp dry sherry (Recipes by ingridients sherry) two tsp brown sugar (Recipes by ingridients brown sugar) (Recipes by ingridients sugar) four thin slices of root ginger or ginger powder one drop sesame (Recipes by ingridients sesame) oil green shallot (Recipes by ingridients shallot) tops Pickled cucumber salad about three medium size cucumbers two garlic (Recipes by ingridients garlic) cloves two stalks green onions ½ tsp red pepper salt ¼ tsp black pepper two tsp sugar (Recipes by ingridients sugar) two tsp vinegar about three tsp soy sauce Directions Korean lamb Cut the lamb into thinly sliced pieces about one inch x one inch, you can also thread them on skewers, place skewers in water (Recipes by ingridients water) first before threading. Easy Recipe Korean BBQ Lamb and Pickled Cucumber. Place soy sauce,, sherry (Recipes by ingridients sherry) sugar (Recipes by ingridients sugar) and ginger into a small saucepan, bring to the boil and simmer for about six – about ten minutes, then take off stove. Place lamb into sauce, add sesame (Recipes by ingridients sesame) oil and shallots. Place onto a hot BBQ or under a hot grill, cook for about three minutes, turn and brush with more sauce, cook for another one – two minutes, now brush with a little more sauce and serve, on a plate with a pickled cucumber (Recipes by ingridients pickled cucumber) salad. Pickled cucumber salad Peel cucumber, halve and slice, place in bowl, sprinkle with salt, marinate for half hour. Taste, if too salty, let stand in water (Recipes by ingridients water) for about ten minutes, squeeze water (Recipes by ingridients water) from cucumber, place in bowl, add ingredients, and place in refrigerator..