Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 3 tablespoons of coarse sea salt, 1 tablespoon of white sugar, 2 tablespoons of gochugaru, 1 tablespoon of garlic powder, and 1 teaspoon of black pepper in a small bowl, then rub this mixture generously over all 1.5 kg of lamb shanks.

2. 2

   Place the shanks in a shallow dish, cover, and refrigerate for 24 to 48 hours to cure.

3. 3

   After curing, rinse the lamb shanks thoroughly under cold water to remove excess salt and pat them completely dry with paper towels.

4. 4

   In a large bowl, whisk together 0.5 cup of gochujang, 0.25 cup of soy sauce, 0.25 cup of rice wine, 3 tablespoons of minced fresh ginger, 4 cloves of minced fresh garlic, 2 tablespoons of sesame oil, 2 tablespoons of brown sugar, and 1 grated Asian pear to create the braising marinade.

5. 5

   Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat, add a splash of cooking oil if necessary, then sear all 4 cured lamb shanks until deeply browned on all sides, removing them from the pot as they brown.

6. 6

   Add 1 large chopped onion and 2 carrots cut into large chunks to the same pot, sautéing them for 5-7 minutes until softened, then return the seared lamb shanks to the pot along with the prepared gochujang braising marinade.

7. 7

   Pour in 4 cups of beef broth, ensuring the lamb shanks are mostly submerged, then bring the liquid to a simmer, reduce the heat to low, cover the pot tightly, and braise for 2.5 to 3 hours, or until the lamb is fork-tender.

8. 8

   Once the lamb is tender, stir in 0.5 cup of roughly chopped kimchi if desired and simmer for an additional 15 minutes, then taste and adjust seasoning with a pinch of salt or sugar if needed.

9. 9

   Serve the Korean cured lamb shanks hot with the braising liquid and vegetables, garnished with plenty of fresh sliced green onions and a sprinkle of toasted sesame seeds.