I absolutely adore lamb, but I struggled to find a Korean recipe that incorporated ground lamb as the main protein source. Enter yang-gogi udon, or (spicy) lamb served over udon noodles. I found several interpretations of the dish, but I made modifications to make the recipe more vegetable-heavy, and gluten-free, and in line with our dietary needs.
The recipe starts with browning off a pound of ground lamb in a cast iron skillet, and while you can leave the oil in the pan to contribute to the sauce, I do recommend pouring some off or straining the meat. Totally optional. A zucchini spiralizer will come in handy for making zoodles, or buy zoodles pre-cut or just shred them (and the carrots) with a mandolin slicer (or food processor). The sauce can be made with gluten-free gochujang if needed. The udon can be regular udon, or gluten-free rice udon, see the Waygook Kitchen for ingredients.
Ingredients
Equipment
Method
- In a cast iron skillet, brown the ground lamb over medium-high heat. Pour off or strain the excess drippings.
- Add the carrots, then zucchini, and sauté over medium heat until tender. Should be 2-3 minutes.
- In a bowl, mix the gochujang, gochugaru, soy sauce/tamari, rice wine, honey or maple syrup, and black pepper into a sauce.
- Stir in the sauce, and add water as needed to thin it out (more grease will mean less need to dilute the sauce). Adjust to taste with gochugaru for more spice, salt, pepper for flavor.
- Serve over udon noodles, GF if necessary, with wedges of lime.
