Korean Gochujang Glazed Lamb Chops with Quick-Pickled Cabbage

Ingredients

• 12 chops lamb rib chops
• 3 tablespoons gochujang
• 2 tablespoons gochugaru
• 3 tablespoons coconut aminos
• 2 tablespoons rice vinegar
• 2 tablespoons lime juice
• 6 cloves garlic
• 2 tablespoons fresh ginger
• 3 tablespoons avocado oil
• 1 tablespoon honey
• 1/2 head green cabbage
• 6 scallions
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/4 cup toasted pumpkin seeds
• 1/4 cup chicken stock

Instructions

1. 1

   Pat the lamb chops dry. In a bowl, combine 1 tablespoon gochugaru, 3 minced garlic cloves, 1 tablespoon grated ginger, 1 tablespoon avocado oil, 1 tablespoon coconut aminos, and 1 tablespoon lime juice. Rub all over the chops and marinate 20 minutes at room temperature.

2. 2

   Meanwhile, shave the cabbage thinly on a mandoline. Toss with 1 teaspoon salt and 1 tablespoon sugar; let sit 15 minutes, then squeeze out excess liquid.

3. 3

   To the cabbage, add 1 tablespoon rice vinegar, 1 teaspoon gochugaru, and 2 sliced scallions. Massage briefly and set aside to pickle while you cook.

4. 4

   Whisk the glaze: gochujang, remaining coconut aminos, remaining rice vinegar, honey, remaining grated ginger, and chicken stock until smooth.

5. 5

   Heat remaining avocado oil in a large cast-iron skillet over medium-high. Sear the chops 3 minutes per side for medium-rare, working in batches. Transfer to a plate and tent with foil.

6. 6

   Pour the glaze into the skillet and simmer 2-3 minutes until thickened and glossy, scraping up browned bits. Return the chops to the pan and turn to coat in the glaze for 1 minute.

7. 7

   Slice remaining scallions. Plate chops over the pickled cabbage, spoon extra glaze on top, and finish with scallions and toasted pumpkin seeds.