Gochujang Lamb Chops with Pickled Vegetable Slaw

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    8hrs 30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    2051

These spicy, charred lamb chops are marinated in a fiery blend of gochujang and aromatics, served alongside a fresh, crispy pickled slaw to balance out the spiciness. Prepare the marinade and the vegetables the day before and refrigerate overnight.

recipe updated 7 Jul 2025

Ingredients

  • Red onion icon
    Red onion
    75 g
  • Garlic clove icon
    Garlic clove
    4
  • Ginger icon
    Ginger
    30 g
  • Red chili icon
    Red chili
    1
  • Red onion icon
    Red onion
    150 g
  • Carrot icon
    Carrot
    150 g
  • White cabbage icon
    White cabbage
    300 g
  • Dark soy sauce icon
    Dark soy sauce
    1 tablespoon
  • Honey icon
    Honey
    2 tablespoons
  • Light brown sugar icon
    Light brown sugar
    1 tablespoon
  • Rice vinegar icon
    Rice vinegar
    2 tablespoons
  • Ketchup icon
    Ketchup
    2 tablespoons
  • Sesame oil icon
    Sesame oil
    1 teaspoon
  • Fine sea salt icon
    Fine sea salt
    ½ teaspoon
  • Gochujang icon
    Gochujang
    120 g
  • Rice vinegar icon
    Rice vinegar
    400 ml
  • Water icon
    Water
    150 g
  • Mirin icon
    Mirin
    3 tablespoons
  • Fine sea salt icon
    Fine sea salt
    16 g
  • Black sesame seeds icon
    Black sesame seeds
    2 tablespoons
  • Lamb chop icon
    Lamb chop
    8
  • Spring onion icon
    Spring onion
    4

Tools

  • kCook icon Stove
  • kCook icon Cooking Chef XL
  • kCook icon Large mixing bowl
  • kCook icon Jar
  • kCook icon Plate
  • kCook icon Medium bowl
  • kCook icon Large serving bowl
  • kCook icon Food processor attachment
  • kCook icon Griddle pan

Step preview

  1. First, make the marinade
  2. Fit the Knife Blade to the Food Processor attachment
  3. Add the ingredients into the attachment
  4. Mix until smooth – 2 minutes, speed 1
  5. Remove the attachment from the machine
  6. Add the lamb chops to a large bowl and pour over the marinade
  7. Mix well until the lamb chops are coated
  8. Refrigerate overnight – 8 hours
  9. Now, make the pickled slaw
  10. Add the ingredients into a sterilised jar and set aside
  11. Fit the Stir Tool
  12. Add the ingredients into the appliance bowl
  13. Cook until the salt has dissolved – 2 minutes, 110°C, speed Stir 1
  14. Pour the brine into the jar over the vegetables and close the lid
  15. Refrigerate overnight – 8 hours
  16. Remove the lamb from the fridge and let rest – 1 hour
  17. Preheat a large griddle pan until smoking hot – medium-high heat
  18. Cook the lamb chops until golden and slightly charred – 3 minutes, medium-high heat
  19. Flip them over and continue cooking on the other side - 3 minutes, medium-high heat
  20. Transfer the lamb chops to a plate, cover with foil and let rest – 5 minutes
  21. Drain the pickled vegetables and transfer to a medium bowl
  22. Add the next ingredient and mix to combine
  23. Transfer the vegetables to a serving bowl
  24. Garnish the lamb chops
  25. Serve
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