Addictively Good Korean Gochujang-Glazed Lamb Lollipops with Crispy Zucchini Bites
Fusion appetizer featuring tender lamb chops glazed with spicy-sweet gochujang sauce, served alongside golden pan-fried zucchini bites. Perfect for meal prep and entertaining with bold Korean flavors.
Ingredients
Ingredients
- 8 lamb loin chops trimmed, frenched (about 1.5 lbs)
- 3 tbsp gochujang paste Korean red chili paste
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp honey or brown sugar
- 1 tbsp rice vinegar unseasoned
- 2 tsp sesame oil toasted
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 2 medium zucchini cut into 1/4-inch rounds
- 3 tbsp vegetable oil divided for cooking
- 1 tsp salt divided
- 1 tsp black pepper freshly ground
Notes
Storage: Keep lamb and zucchini separate in airtight containers for up to 3 days. Reheat lamb in a 350°F oven for 8-10 minutes; zucchini in a hot skillet to restore crispiness. Make-ahead: Glaze can be made 5 days ahead and refrigerated. Lamb can be marinated in half the glaze for up to 24 hours for deeper flavor. Variations: Substitute lamb with chicken thighs or firm tofu for vegetarian. Add 1 teaspoon sriracha to glaze for extra heat. Serving suggestions: Serve over steamed rice or lettuce wraps with quick-pickled cucumbers. For meal prep, cook lamb to medium and finish reheating gently to avoid overcooking.