Chef Moon Sung Sil Pan-fried lamb ribs in honey and red pepper paste

  • Prep time 10Min
  • Cook time 10Min
  • Technique Pan Fry / Saute
  • Meat Lamb
  • Cut Rack
  • Serves 2

Pan-fried lamb ribs in honey and red pepper paste


2 x 4-rib lamb ribs
Herb salt and olive oil for seasoning
Sea salt

2 tbsp Gochujang (red pepper paste)*
2 tbsp honey
2 tbsp mirin
2 tbsp rice wine vinegar
2 tsp minced garlic
4 tsp water
1 tsp ginger juice or powder


Cut excess fat off the lamb ribs. Season the ribs with the herb salt and olive oil. Heat the frying pan and pan fry the ribs to brown. Pour in the sauce to coat the ribs and heat. Remove the ribs from the pan and place in a baking tray. Cook in a moderate oven, basting with sauce from the fry pan, until crispy and sticky (at least half an hour). Remove ribs from oven and season with sea salt and a squeeze of lime to serve.

* Gochujang – a Korean condiment made from red chili powder, glutinous rice powder mixed with powdered fermented soybeans and salt.