Better Than Takeout Stovetop Korean Gochujang Lamb Chops with Crispy Kale Easy Weeknight Dinner Flavor Explosion
This recipe delivers explosive umami flavor with tender, pan-seared lamb chops coated in a sticky-sweet gochujang glaze, paired with crispy, salty kale for a perfect textural contrast. It's a restaurant-quality meal ready in under 30 minutes, making it ideal for a satisfying weeknight dinner.
Ingredients
Ingredients
- 4 count Lamb Rib Chops About 1 lb, frenched
- 1 tbsp Avocado Oil Or other high-heat neutral oil
- 2 tbsp Gochujang Paste Korean red chili paste
- 1 tbsp Honey Or maple syrup
- 1 tbsp Soy Sauce Low sodium preferred
- 1 tsp Toasted Sesame Oil
- 2 cloves Garlic Minced
- 1 tsp Fresh Ginger Grated
- 4 cups Kale Tough stems removed, leaves torn into bite-sized pieces
- 1 tbsp Sesame Seeds For garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain the crust. Make-Ahead: The gochujang glaze can be whisked together up to 3 days in advance and stored in the fridge. Variations: Substitute lamb chops with beef short ribs or chicken thighs (adjust cooking time accordingly). For extra heat, add a pinch of gochugaru (Korean chili flakes) to the glaze. Serve with steamed jasmine rice to soak up the extra sauce.