Korean Braised Lamb Shanks with Gochujang
30M
3H
- Makes 4
- 4 lamb shanks
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup gochujang (Korean red chili paste)
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons brown sugar
- 2 cups beef or chicken broth
- 2 carrots, peeled and cut into chunks
- 2 potatoes, peeled and cut into chunks
- 2 green onions, sliced for garnish
- 1 tablespoon sesame seeds, for garnish
- Preheat your oven to 325°F (160°C).
- In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Season the lamb shanks with salt and pepper, then brown them on all sides. Remove the shanks and set aside.
- In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and ginger, and cook for another 2 minutes.
- Stir in the gochujang, soy sauce, mirin, and brown sugar, mixing well to combine. Pour in the broth and bring the mixture to a simmer.
- Return the lamb shanks to the pot, along with the carrots and potatoes. The liquid should partially cover the shanks. If needed, add more broth or water.
- Cover the pot and transfer it to the preheated oven. Braise for about 2 to 2.5 hours, or until the lamb is very tender and falling off the bone.
- Once cooked, remove the pot from the oven. Skim off any excess fat from the surface of the sauce.
- Serve the lamb shanks hot, garnished with sliced green onions and sesame seeds. The sauce can be spooned over the shanks and vegetables for added flavor.
Korean Braised Lamb Shanks with Gochujang: A Flavorful Journey
History
The Korean Braised Lamb Shanks with Gochujang recipe is a testament to the rich culinary heritage of Korea. While lamb is not traditionally a staple in Korean cuisine, the use of gochujang—a fermented red chili paste—ties this dish firmly to Korean culinary traditions. Gochujang has been a cornerstone of Korean cooking since the 16th century, originally used as a way to preserve chili peppers and enhance the flavor of dishes. The adaptation of lamb shanks into this recipe showcases the versatility and adaptability of Korean cuisine, blending traditional flavors with new ingredients to create a dish that is both innovative and deeply rooted in history.
Taste Profile
Korean Braised Lamb Shanks with Gochujang offer a complex and harmonious taste profile that is both spicy and sweet. The gochujang sauce imparts a deep, fiery heat that is balanced by the sweetness of the braising liquid, often enhanced with ingredients like soy sauce, honey, and sometimes mirin. The lamb shanks, when braised to perfection, become incredibly tender and absorb the rich flavors of the sauce, resulting in a melt-in-your-mouth experience. The dish is often finished with a sprinkle of sesame seeds and green onions, adding a nutty and fresh dimension to the overall flavor.
Cultural Significance
In Korean cuisine, the use of gochujang in dishes like Korean Braised Lamb Shanks holds significant cultural importance. Gochujang is not just a flavor enhancer but a symbol of Korean culinary identity. This dish, often prepared for special occasions and family gatherings, reflects the Korean value of sharing and celebrating with loved ones. The labor-intensive process of braising the lamb shanks also signifies the care and effort put into preparing meals for important events. By incorporating traditional ingredients like gochujang into a dish featuring lamb, this recipe bridges the gap between traditional Korean flavors and global culinary influences, making it a perfect representation of modern Korean cuisine.
