Name: Spiced Lamb Ribs (Yang Kalbi)
Yield: Serves 4
Cuisine: Korean
Ingredients: ¼ cup (60 ml) shaoxing Chinese rice cooking wine; 2 scallions; 5 teaspoons kosher salt; 7 cloves garlic, 2 whole and 5 minced; 2 tablespoons packed brown sugar; 2 tablespoons granulated sugar; 2 tablespoons grapeseed or olive oil; 1 yellow onion, minced; 2 tablespoons minced peeled fresh ginger; 1 tablespoon whole perilla seeds; 1 tablespoon toasted sesame seeds; 2 tablespoons gochugaru; ½ teaspoon garlic powder; ¼ cup (60 ml) rice wine vinegar; ½ teaspoon mustard powder; ⅓ cup (80 g) gochujang; 1 tablespoon honey; 1 rack (about 2 pounds/910 g) lamb ribs (see Note); ¼ teaspoon freshly ground black pepper; 2 tablespoons soy sauce; 1 tablespoon whole cumin seeds; 1 tablespoon whole coriander seeds

Preparation info

Serves
4

Difficulty
Medium

Appears in

Korean Home Cooking

By Sohui Kim

Published 2018

About

This is a famous northern Chinese dish that the chef de cuisine of Insa, Michael Stokes, adapted to Korean flavors for the restaurant, where we serve it as a shared plate. The key is the cure and then the slow cooking. At Insa—and traditionally at Chinese restaurants—the lamb ribs are deep-fried before being brushed with spicy-sweet sauce and sprinkled with a wonderful cumin-coriander-chile spice mix, but they are just as good without the bath in the deep fryer.