Kalbi (or Galbi) are grilled beef short ribs marinaded in a sauce made with Asian Pears. Instead of making short ribs, I wanted to use this marinade to make Korean BBQ Lamb Chops. A few weeks ago, I made this same marinade and used it for some steak. When I tell you that this marinade is absolutely amazing, I am not exaggerating. This is the best marinade I’ve ever used for steak. Normally, I use coconut or brown sugar with soy sauce, liquid smoke, and Worcestershire. This was a nice switch up for once! These aren’t authentic, they’re definitely inspired by traditional Korean BBQ cuisine.
When it comes to cooking food outside of my culture, I try to be as respectful as possible. I don’t like to take credit for dishes like these. I was watching Food Network and watched a chef on one of Tyler Florence’s shows making traditional Kalbi. The ingredients the chef used were different than mine. I threw a bunch of ingredients in a blender and let it marinade for 24 hours. A lot of the recipes that I saw online didn’t let the marinade sit as long as I did.
Please note that I used Lamb Shoulder Chops for this recipe. I didn’t use a rack of lamb; I divided this marinade to use for steak and chicken!
How to make Korean BBQ Lamb Chops:
First, I created the marinade for these Korean BBQ Lamb Chops by adding 1 Asian pear, 1 cup of coconut sugar, 1 cup of coconut aminos, a 1/2 cup of water, 2 tbsp Mirin, 1/4 cup white and green onion, 4 tablespoons of minced garlic, 1 tablespoon of ginger paste, 2 tablespoon of sesame oil, 1/2 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and a 1/2 teaspoon of garlic powder to a blender.
After blending the mixture above, I added it to a ziplock bag with the Lamb Shoulder Chops. I allowed the Korean BBQ Lamb Chops to really let that marinade seep in for 24 hours. I am so glad that I did this because the lamb was so tender. The lamb literally fell off the bone!
Instead of baking or pan searing Lamb Chops, I decided to grill them. I wanted them to be identical to traditional Korean BBQ. I’m more than sure that these will taste better pan seared rather than baked. Or, if you’re a little advanced, try and sous-vide the lamb!
How to cook Lamb Chops:
Lamb chops taste like rubber when they’re overcooked. You do not have to cook your Lamb Chops well done! I prefer Lamb when it’s tender and it falls off the bone. Lamb Chops are not supposed to be cooked that long. When it comes to chops in general, I always cook them 3 minutes on each side. I cannot stand tough meat. Your teeth will thank you for cooking them less.
Lamb tastes dull when you don’t marinade or season it well. I love to come up with different marinades for meats like lamb instead of just throwing salt and pepper on it. I have a few ideas for lamb sitting in my head that I need to bring to life.
What to serve with Lamb Chops?
I served these lamb chops with yellow rice and pinto beans. These Lamb Chops work very well with whatever you decide to serve it with. I would recommend grilling up some asparagus and making some mashed potatoes.
- Add all of the marinade ingredients (seasonings as well) into a blender, blend this for 3 minutes.
- Add the marinade to a ziplock bag and then add the Lamb Chops. Shake the bag and then zip it up! Place the ziplock bag into a bowl and put it in the fridge. Marinade the chops for 24 hours!
- The next day, heat a grill pan (or cast iron skillet) to medium/high heat! Add a tbsp of Sesame Oil to the pan.
- Add the Lamb Chops to the pan and cook for 3 minutes on each side. Do not cook any longer!
- Remove from grill pan after the 6 minutes are up and allow the meat to sit for 5 minutes before cutting.
- There will be a lot of marinade left over. You do not have to use all of it on the Lamb chops. I used half of the mixture for the chops! Save the rest of it and use in on chicken, shrimp, steak, or beef.
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