Korean Sticky Lamb Ribs with Pa Muchim

sbs.com.au

Sophielu

1 kg lamb ribs, excess fat trimmed and cut into individual riblets

vegetable oil, for grilling

roasted black and white sesame seeds, to serve

subheading: Marinade:

125 ml (½ cup) soy sauce

55 g (¼ cup firmly packed) brown sugar

90 g (¼ cup) honey

3 tbsp sesame oil

1 tbsp fine gochugaru (Korean chili powder)

1½ tbsp gochujang (Korean fermented chili paste)

6 large garlic cloves

3-cm piece ginger, peeled and quartered

1 onion, quartered

1 nashi pear, peeled and quartered

½ tsp ground black pepper

subheading: Pa muchim:

4 to 6 spring onions

1 tbsp soy sauce

1 tbsp sesame oil

1½ tsp coarse gochugaru (Korean chili powder)

1 tbsp apple cider vinegar

1 tsp caster sugar

½ tsp minced garlic

pinch of salt (optional)

Directions at sbs.com.au

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