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Lamb Deodeok Seopsanjeok

By Chef Jamie Lee

Ingredients 

Meat (Serves 1)​

  • Minced Lamb: 20g​​​

  • Minced Lamb Fat: 5g

  • Seasoning: 1 tsp
    (Ratio: Soy Sauce 2 : Honey 1 : Sesame Oil 1 : Minced Garlic 0.5 : White Part of Scallion 0.5 : Black Pepper 0.25)

​

Deodeok (Balloon Flower Root)

  • 1 Piece (2*3 cm)

​

Garnish

  1. Finely chopped garlic chives

Directions

Deodeok (Balloon Flower Root)

  1. Peel the deodeok, split it lengthwise in half, and gently pound to tenderize and remove excess moisture. Lightly brush both sides with the seasoning sauce, then dust lightly with flour and set aside. 

 

Method​

  1. In a bowl, combine minced lamb (25g total), and 1 tsp seasoning. Mix well.
  2. Wrap the seasoned meat around the prepared deodeok and knead firmly to shape into a rectangle (approx. 5*4 cm)
  3. Lightly oil a pan and pan-fry, gently pressing, until evenly browned.
  4. Finish with a generous mound of finely chopped garlic chives (about 1 tsp) as garnish.

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