Recipe: Korean lamb chops, marinated with gochujang and tamarillo

Chef Pepe from Hotel Cartagena shares a dish that includes one of his favourite ingredients: gochujang, or fermented chili paste

Gochujang-marinated Korean lamb chops with tamarillo. Courtesy Hotel Cartagena
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Chef Pepe, from Hotel Cartagena, says of the Korean fermented chilli paste: “Gochujang has a multidimensional taste, with smoky, sweet, salty and slightly spicy flavours, which makes it great to work with. All these flavours complement grilled items very well, making it the perfect ingredient for lamb chops. The fresh tamarillo adds a tangy taste to the chops to cut through the heavier taste of the gochujang.”

Gochujang-marinated Korean lamb chops with tamarillo

Ingredients and method for overnight marination

6 pieces lamb chops

1 cup (250g) gochujang

120g brown sugar

1tbsp gluten-free soy sauce

2tsp togarashi

80g onion, diced

60g mirin

1tbsp black pepper, ground

60g corn syrup

120g pineapple

3 pieces tamarillo, poached and peeled

2 pieces rocoto pepper

1tbsp ginger, finely chopped

8 cloves garlic, finely chopped

1tsp oregano, finely chopped

20ml yuzu juice

60ml vegetable oil

Cut between each bone to separate individual lamb chops.

Whizz the marinade ingredients together in a food processor, except for oregano (add the herb afterwards to the blended mixture).

Place the marinated lamb chops in the fridge overnight.

Ingredients and method for glazed spicy curry chimichurri sauce

2tbsp sweet paprika powder

2tbsp dried oregano

2tbsp fresh parsley, finely chopped

2tbsp fresh cilantro, finely chopped

2tbsp chilli powder

2tbsp Madras curry powder

60g salt

120ml distilled vinegar

60g garlic, minced

120ml olive oil

Combine the paprika, oregano, chilli powder, and then all the other ingredients in a small bowl and whisk until well mixed. Transfer to container.

Method for the lamb chops

Heat the grill for direct heat cooking to medium. Place the marinated lamb chops on the grill and cook for 3 minutes.

Brush or baste the glaze sauce on both sides of the chops, then cook more until lightly charred on each side.

Transfer the chops to a serving platter and let them rest for 4 minutes.

Serve with the poached tamarillo.

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