This dish is a slow-braised love letter to umami — sweet, spicy gochujang melts into honey and sesame oil to glaze tender lamb riblets, while Japanese yams soak up every drop of the sauce underneath. Three hours in a low oven does all the work, leaving you with fall-off-the-bone meat and silky, caramelized yams that practically melt on the fork.
Prep the Yams. Cut the Japanese yams into wedge-sized piece and arrange them in a single layer to cover the entire bottom of pyrex dish or dutch oven.
Add the lamb. Lay the lamb riblets on top of the yam wedges in an even layer.
Make the sauce. In a separate bowl, whisk together the gochujang, honey, sesame oil, and seltzer until smooth and fully combined.
Sauce it up. Pour the mixture evenly over the lamb and yams making sure everything gets coated.
Cover tightly. with foil or the dutch oven lid.
Braise in the oven at 300F for 3 hours, until the riblets are fork tender and the yams have soaked up the sauce.
Rest for 20 minutes before serving. This let’s the meat relax and the sace thicken slightly.
ENJOY!
Recipe Note
A few optional touches if you ever want to riff: a sprinkle of toasted sesame seeds and sliced scallions over the top before serving brightens it up, and a squeeze of lime cuts through the richness.
Nutrition
Nutrition
per serving
Calories
1013
Amount/Serving% Daily Value
Carbs
81 grams
27%
Protein
43 grams
85%
Fat
57 grams
88%
Saturated Fat
24 grams
148%
Cholesterol
166 milligrams
55%
Fiber
10 grams
41%
Sugar
19 grams
Sodium
1071 milligrams
47%
Iron
5 milligrams
29%
Potassium
2475 milligrams
71%
This dish is a slow-braised love letter to umami — sweet, spicy gochujang melts into honey and sesame oil to glaze tender lamb riblets, while Japanese yams soak up every drop of the sauce underneath. Three hours in a low oven does all the work, leaving you with fall-off-the-bone meat and silky, caramelized yams that practically melt on the fork.
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