Ingredients:
• 1.5 lbs boneless lamb shoulder (cut into 3/4-inch cubes)
• Metal or soaked bamboo skewers
Marinate:
• 2 tablespoon ground cumin
• 1 teaspoon Korean chili flakes (gochugaru)
• 1 tablespoon sesame seeds
• 1 tsp salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Sichuan peppercorn powder
• 2 tablespoons soy sauce
• 1 tablespoon (about 3 cloves) garlic, minced
• 1 tablespoon rice wine
Directions:
• Toss the cubed lamb lightly with marinate for 30 minutes.
• Thread the lamb onto skewers, packing them tightly.
• Cook over a very hot charcoal grill or in your oven’s broiler for about 5 to 8 minutes, turning frequently until the fat is rendered and the edges are crispy.
Note: Serve with the traditional Korean side dishes like: Oi Muchim (Spicy Cucumber Salad): Crisp, thinly sliced cucumbers tossed with gochugaru, rice vinegar, sesame oil, and garlic. Musaengchae / Ssam-Mu (Sweet & Sour Radish): Shredded spicy radish salad or paper-thin pickled radish sheets. Or Yangpa Jangajji (Pickled Onions): Bite-sized chunks of raw onion steeped in a sweet, salty soy-vinegar brine.
To freeze: Freeze the lamb immediately after combining it with the marinade. For the best quality and to prevent freezer burn, try to cook the chicken within 3 months.
Thawing Process:
Always thaw the bag in the refrigerator for 12 to 24 hours.
