Name: Honey & Gochujang Lamb Riblets with Japanese Yams
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4
Cuisine: Korean
Ingredients: 2-3 lbs Lamb Riblets; 1 cup Gochujang Chili Sauce; 2 tablespoons Raw Honey; 2-3 Japanese Yams; 1 tablespoon Sesame Oil; ¼ cup seltzer

Kosher Lamb Riblets in Gochujang Sauce with yams

Honey & Gochujang Lamb Riblets with Japanese Yams

Jonah Chusid

Rated 5.0 stars by 1 users

Cuisine

Korean

Author:

Jonah Chusid

Servings

4

Prep Time

20 minutes

Cook Time

3 hours

Calories

1013

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.

Ingredients

2-3 lbs Lamb Riblets
1 cup Gochujang Chili Sauce
2 tablespoons Raw Honey
2-3 Japanese Yams
1 tablespoon Sesame Oil
¼ cup seltzer

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Directions

Preheat your oven to 300F.
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

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.