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Korean Lamb Neck Stew with Gochujang, Daikon, and Steamed Rice
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Course Main Course
Cuisine Korean
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 2 pounds lamb neck, cut into 2-inch pieces
  • 2 tablespoons gochujang
  • 1 medium daikon, peeled and cut into 1-inch chunks
  • 4 cups cooked steamed rice, for serving
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 4 cups water
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 green onions, sliced, for garnish
  • Salt and black pepper to taste

Instructions
 

  • Season the lamb neck pieces with salt and black pepper. Heat the sesame oil in a large pot over medium heat. Add the lamb and brown it on all sides for about 8 minutes. Remove the lamb and set it aside.
  • Add the onion to the same pot and cook until softened. Stir in the garlic and ginger and cook for 1 minute. Return the lamb to the pot along with the water and soy sauce. Bring to a boil, then reduce to a low simmer. Cover and cook for 1 hour.
  • Stir in the gochujang until it dissolves into the broth. Add the daikon chunks. Continue simmering uncovered for 45 minutes until the daikon is tender and the broth has thickened slightly.
  • Spoon the stew over bowls of steamed rice. Top each bowl with sliced green onions.

Notes

Simmer the stew a little longer if you want an even deeper broth. The daikon releases natural sweetness that softens the gochujang heat, so taste before adding extra salt. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of water to loosen the broth.
Course: Main Course
Cuisine: Korean
Equipment: Large pot, Cutting board, Knife