BBQ Korean Lamb Chops, Steak and Mackerel with Baby Aubergines
BBQ Korean Lamb Chops, Steak and Mackerel with Baby Aubergines. This is so easy to do and totally elevates your BBQ game! James used Korean sauces from SSUG!
Ingredients
- 6 lamb chops
- 1 x 250g thick cut sirloin steak
- 3 mackerels, gutted
- Few sprigs of micro coriander
- 8 baby aubergines
- 2 spring onions, cut diagonally
- 100g bulgogi sauce
- 100g ssamjang sauce
Method
- Heat a BBQ until it’s hot and the coals are white.
- Cook the lamb chops and steak on the BBQ until they’re charred, and then pop them in the pizza oven for 5 minutes.
- Cover the mackerel in ssamjang sauce and cook in the pizza oven for 6 to 8 minutes.
- Meanwhile, drizzle olive oil over the baby aubergines, place them onto the BBQ, turn them over a couple of times until they are roasted – should take about 8 minutes. When ready, place them into a serving dish with the lamb and steak.
- Spoon over the bulgogi sauce, and top with spring onions & herbs.
Ingredients
- 6 lamb chops
- 1 x 250g thick cut sirloin steak
- 3 mackerels, gutted
- Few sprigs of micro coriander
- 8 baby aubergines
- 2 spring onions, cut diagonally
- 100g bulgogi sauce
- 100g ssamjang sauce
Method
- Heat a BBQ until it’s hot and the coals are white.
- Cook the lamb chops and steak on the BBQ until they’re charred, and then pop them in the pizza oven for 5 minutes.
- Cover the mackerel in ssamjang sauce and cook in the pizza oven for 6 to 8 minutes.
- Meanwhile, drizzle olive oil over the baby aubergines, place them onto the BBQ, turn them over a couple of times until they are roasted – should take about 8 minutes. When ready, place them into a serving dish with the lamb and steak.
- Spoon over the bulgogi sauce, and top with spring onions & herbs.
