Bold, spicy, and deeply flavorful, these charred gochujang lamb chops are perfectly caramelized and served over fragrant, crispy mushroom-infused rice. The Korean-inspired marinade infuses the lamb with smoky, umami-rich heat, while the buttery, soy-seasoned rice provides the perfect balance. This dish is an impressive yet easy-to-make meal, ideal for a special occasion or an indulgent dinner.
Why You’ll Love This Recipe
- Bold and spicy flavors – Gochujang adds a smoky, slightly sweet heat that enhances the lamb.
- Perfectly charred meat – The marinade caramelizes beautifully, creating a flavorful crust.
- Fragrant crispy rice – Mushrooms add a deep, umami flavor while crispy edges give a satisfying crunch.
- Quick and easy – Ready in under an hour, making it a great gourmet weeknight meal.
- Versatile cooking method – Can be grilled, pan-seared, or broiled.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Gochujang Lamb Chops:
- Lamb chops
- Gochujang (Korean chili paste)
- Soy sauce
- Honey
- Sesame oil
- Garlic, minced
- Grated ginger
- Rice vinegar
- Black pepper
For the Crispy Mushroom Rice:
- Basmati rice
- Beef or vegetable broth
- Butter
- Soy sauce
- Sesame oil
- Garlic powder
- Black pepper
- Mushrooms, thinly sliced
- Green onions, chopped (for garnish)
Directions
Marinate the Lamb Chops:
- In a bowl, mix gochujang, soy sauce, honey, sesame oil, garlic, ginger, rice vinegar, and black pepper.
- Coat the lamb chops in the marinade and let sit for at least 30 minutes (or overnight for deeper flavor).
Cook the Rice:
- Rinse basmati rice under cold water until the water runs clear.
- In a pot, melt butter and sauté mushrooms until golden brown.
- Add rinsed rice, broth, soy sauce, sesame oil, garlic powder, and black pepper. Stir to combine.
- Cover and simmer for 15 minutes on low heat. Remove from heat and let steam for 5 minutes before fluffing with a fork.
Grill or Pan-Sear the Lamb:
- Heat a grill pan or cast-iron skillet over high heat.
- Sear lamb chops for 3-4 minutes per side until well-charred and caramelized.
- Remove from heat and let rest for 5 minutes before serving.
Serve:
- Plate the crispy mushroom rice and top with the charred lamb chops.
- Garnish with chopped green onions and enjoy!
Servings and Timing
- Prep Time: 15 minutes
- Marinating Time: 30 minutes (or overnight)
- Cooking Time: 20 minutes
- Total Time: 1 hour
- Servings: 2 servings
- Calories: 680 kcal per serving
Variations
- Make it spicier: Add extra gochujang or a pinch of red pepper flakes for more heat.
- Alternative protein: Swap lamb chops for chicken thighs, pork chops, or tofu for a different twist.
- Rice alternatives: Use jasmine rice, brown rice, or cauliflower rice for a lower-carb version.
- Add crunch: Sprinkle toasted sesame seeds or crushed peanuts over the dish before serving.
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: The lamb chops can be frozen for up to 2 months. The rice is best enjoyed fresh but can be stored in the freezer for up to 1 month.
- Reheating: Warm the lamb chops in a skillet over medium heat for 2-3 minutes per side. Reheat rice in a pan with a splash of water or in the microwave.
FAQs
What is gochujang?
Gochujang is a Korean fermented chili paste that has a deep, umami-rich flavor with a balance of heat and sweetness.
Can I grill the lamb chops instead?
Yes! Grill over medium-high heat for 3-4 minutes per side until charred and cooked to your desired doneness.
What’s the best lamb chop cut for this recipe?
Loin chops or rib chops work best, as they are tender and cook quickly.
How do I get the rice extra crispy?
Let the rice sit undisturbed in the pan for a few extra minutes before fluffing to create crispy bits on the bottom.
Can I use a different type of rice?
Yes! Jasmine rice, sushi rice, or brown rice will work, but adjust the cooking time accordingly.
How do I know when the lamb is cooked?
Use a meat thermometer to check for doneness:
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Medium-well: 150°F (65°C)
Can I marinate the lamb overnight?
Yes! Overnight marination enhances the flavor, making the lamb even more tender and delicious.
What can I serve with this dish?
Pair it with a side of kimchi, pickled cucumbers, or a fresh Asian slaw for extra contrast and brightness.
Can I cook the lamb chops in the oven?
Yes, you can roast them at 400°F (200°C) for about 12-15 minutes, finishing with a quick broil for a nice char.
Is this dish gluten-free?
Use gluten-free soy sauce or tamari to make the recipe completely gluten-free.
Conclusion
Charred Gochujang Lamb Chops with Crispy Mushroom Rice is an irresistible fusion of bold flavors—spicy, smoky, and deeply savory. The tender, caramelized lamb pairs perfectly with the rich, crispy rice, making this dish a true gourmet experience at home. Whether for a special occasion or a weeknight indulgence, this meal is guaranteed to impress. Try it today and enjoy the perfect balance of spice, umami, and texture!
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Charred Gochujang Lamb Chops with Crispy Mushroom Rice
- Total Time: 1 hour 5 minutes
- Yield: 2 servings 1x
Description
Bold and spicy gochujang-marinated lamb chops, perfectly charred and served over fragrant, crispy mushroom-infused rice. A fusion of smoky, savory, and umami flavors in every bite!
Ingredients
For the Gochujang Lamb Chops:
- 4 lamb chops
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp rice vinegar
- 1/2 tsp black pepper
For the Crispy Mushroom Rice:
- 1 cup basmati rice
- 2 cups beef or vegetable broth
- 1 tbsp butter
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 cup mushrooms, thinly sliced
- 2 green onions, chopped (for garnish)
Instructions
Marinate the Lamb Chops:
- In a bowl, mix gochujang, soy sauce, honey, sesame oil, garlic, ginger, rice vinegar, and black pepper.
- Coat the lamb chops in the marinade and let sit for at least 30 minutes (or overnight for deeper flavor).
Cook the Rice:
- Rinse basmati rice under cold water until clear.
- In a pot, melt butter and sauté mushrooms until golden brown.
- Add rinsed rice, broth, soy sauce, sesame oil, garlic powder, and black pepper. Stir to combine.
- Cover and simmer for 15 minutes on low heat. Remove from heat and let steam for 5 minutes before fluffing with a fork.
Grill or Pan-Sear the Lamb:
- Heat a grill pan or cast-iron skillet over high heat.
- Sear lamb chops for 3-4 minutes per side until well-charred and caramelized.
- Let the lamb rest for 5 minutes before serving to retain juiciness.
Serve:
- Plate the crispy mushroom rice and top with the charred lamb chops.
- Garnish with chopped green onions and enjoy!
Notes
- Adjust the spice level by adding more or less gochujang.
- For extra crispiness, spread the cooked rice in a pan and lightly crisp the bottom before serving.
- Pair with a side of kimchi or pickled cucumbers for added freshness.
- Prep Time: 15 minutes
- Marinate Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Fusion, Asian-Inspired
- Method: Grilling, Searing, Simmering
- Cuisine: Korean-Inspired, Fusion