Korean Lamb Ssam Summer Party

Korean Lamb Ssam Summer Party

I have been on a major Korean food kick, exploring all types of restaurants around LA and also using it as inspiration in my cooking. With summer just starting, I thought it would be perfect to host a beautiful Korean summer party - filled with a braised + shredded lamb ssam. (not to mention tons of apps, drinks, soju and sides to boot).

Ssam is a traditional Korean dish that means “wrapped” otherwise know as some form of meat in lettuce wraps. Normally it’s used with beef, but a braised and shredded lamb works just as amazing - and filled with flavor. We braised the lamb in brown sugar, soy sauce, garlic, gochujang, chili paste, and white wine - low and slow on the stovetop and then in the oven, it becomes so tender and literally falls of the bone. (full recipe below)

For guests wanting different options, we also made juicy + herby lamb burgers. We served the lamb ssam with a bunch of banchan (side dishes) such as marinated cucumbers, pickled daikon, kimchi, spicy radish, fish cakes, sticky rice and lettuce wraps - all sides you would find at a traditional Korean BBQ spot.

Korean Lamb Ssam Summer Party
Korean Lamb Ssam

We paired the lamb with a homemade ssam sauce and a ginger scallion sauce. The way you make the wraps is by taking a cold, crispy lettuce wraps and stuffing it with rice, the lamb and all your sauces while eating all the sides throughout the meal. So much umami flavor with everything together - it’s something I DREAM of eating.

For apps, we continued on the Korean theme and made kimchi deviled eggs and a sesame seaweed salad. For drinks we made a delicious and refreshing yuzu blueberry lemonade. As you can tell, it was quite a feast.

Korean Lamb Ssam Summer Party
Korean Lamb Ssam Summer Party

For the Shredded Braised Lamb Ssam

  • 3 lb American Lamb Board shoulder

  • 1/3rd cup brown sugar

  • 1 tablespoon soy sauce

  • 1 tablespoon sherry vinegar

  • 4 cloves garlic

  • 3 tablespoons gochujang

  • 3 tablespoons fermented soy bean paste

  • 1 tablespoon hot chili paste

  • 3 tablespoons white wine

  • 2 white onions, roughly chopped

  • 1⁄2 cup water

  • 1 asian pear, roughly chopped

  • salt and pepper to taste

Directions

In a deep dutch oven or pot, drizzle vegetable oil and let the pot get hot. Add in your onions and garlic and let it sweat about 5 minutes.

Next add in your lamb shoulder and do a light sear for 10-15 minutes. Add in the rest of your ingredients (besides the liquids): brown sugar, soy sauce, sherry, garlic, gochujang, soy bean paste, hot chili paste and your asian pear. Mix well for 10-15 minutes until everything is incorporated.

Next, add your water and white wine. Adjust with more water if needed to cover the lamb. Add your dutch oven cover on medium for about 1 hr on the stovetop.

In the meantime, preheat your oven to 300 degrees. After 1 hr, remove some liquid from the pot and reserve for basting and add your dutch oven with the lamb and let it braise and roast for about 3-4 hours (depending on size and oven). Check every so often (about 30-45 minutes) and add on more liquid to baste that you reserved.

Remove once the lamb is cooked throughout, charred on the outside skins and flakes off to shred. Serve with all your favorite sides!

Korean Lamb Ssam Summer Party

*This post is brought to you by American Lamb Board Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are my own.

*Use THIS link to enter their amazing $500 gift card giveaway!

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Korean Lamb Ssam Summer Party

Lamb Shawarma Pitas

Lamb Shawarma Pitas

Lamb shawarma pitas! with yogurt, harissa, and a herb cucumber salad. I am all about these spices today and this blend is amaaazing. I love the char on the lamb which is then thinly sliced and can be served with all your favorite sides. (some ideas are rice and pickled veg, also!)

This recipe is perfect for spring and is quick, easy and light to whip up!

Lamb Shawarma Pitas
Lamb Shawarma Pitas

Lamb Shawarma Pitas

For the Shawarma

  • 1 lb American Lamb Shoulder Chops

  • 1/3rd cup olive oil

  • 1 tablespoon cumin

  • 1 tablespoon coriander

  • 1 tablespoon paprika

  • 1/2 tablespoon fennel seeds

  • 1/2 tablespoon ground allspice

  • 1 teaspoon ground turmeric

  • 1⁄2 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1 teaspoon cayenne

  • 1/2 teaspoon pepper

  • 1/2 teaspoon salt

Cucumber Tomato Salad

  • 2 persian cucumbers, cubed

  • 1 cup small cherry tomato, cut in half

  • 1/3rd cup cilantro, finely chopped

  • 1/3rd cup parsley, finely chopped

  • 1/3rd cup mint, finely chopped

  • 1 tablespoon olive oil

  • Juice of 1 lemon

  • salt and pepper to taste

Sides: Pita, Harissa, Rice, Yogurt

Directions

Preheat your oven to 400 degrees. Begin my making your shawarma mixture by mixing all the spices together with olive oil and marinated with your lamb shoulder, up to an hour but overnight works best.

In the meantime, prep your salad by cutting your cucumbers, tomatoes and finely chopping your herbs. In a bowl, combine all together with olive oil, lemon juice and salt and pepper.

Heat a skillet with a drizzle of oil and add on your lamb charring on both sides - around 4-5 minutes. Place the lamb in the oven for about 15-20 minutes until cooked through. Let rest for 10 minutes and thinly slice. Serve with your salad, in a pita pocket and all your favorite sides!

* This post is brought to you by American Lamb. Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are my own.

Lamb Shawarma Pitas

Keep up with me on instagram @lindseyeatsla!

Steak Ssam with Spicy Pickled Cucumbers

Steak Ssam

The yummiest dinner plate I ever did see! Steak ssam marinated with soy sauce, onions, garlic, mirin, gochujang, sesame oil, scallions, ginger and rice wine vinegar. Set with some spicy pickled cucumbers, sticky rice and ssam sauce - all to be put in crunchy butter lettuce cups. My dream meal. 

Steak Ssam

Steak Ssam

For the Marinade

  • 1 12oz New York steak (you can use any cut you want) 

  • 3 tablespoons soy sauce 

  • ½ white onion, roughly sliced 

  • ½ tablespoon minced garlic  

  • 1 tablespoon mirin

  • 4 tablespoons gochujang 

  • 2 tablespoons Sesame oil 

  • 1 bundle scallions, roughly chopped

  • ½ tablespoon ginger, pealed and chopped

  • 1 teaspoon rice wine vinegar 

For the Spicy Pickled Cucumbers

  • 4 persian cucumbers, sliced in rounds

  • 1 teaspoon rice wine vinegar

  • 1 teaspoon korean chili flakes

  • 1 teaspoon sugar

  • 1 tablespoon sesame oil

  • 1 tablespoon soy sauce

  • 1 tablespoon hot sauce

  • 1 teaspoon sesame seeds

  • 3 garlic cloves, roughly chopped

  • salt to taste

Serve with steamed white sticky rice, butter lettuce cups and ssam sauce

Directions

To begin, place all your marinade ingredients in a bag with the ribeye. Set aside for 1 hr-overnight.

Make your cucumbers by slicing and mixing them all together. Set aside for 1 hr-overnight.

Heat a skillet with vegetable oil on medium high heat. Once piping hot, remove your steak from the mariande and add into the skillet. Set a timer for 3 minutes for the first side and let it char. Flip the other side for another 3 minutes, let it rest, slice and serve with your cucumbers!

Keep up with me on instagram @lindseyeatsla!

Steak Ssam
Steak Ssam

Thai Basil Chicken (Gai Pad Krapow)

Thai Basil Chicken (Gai Pad Krapow))

Thai basil chicken! <3 the best quick and weeknight dinner! I also love to top my krapow with a crispy fried egg and let the yolk drizzle over the rice and chicken. This is one of my favorite thai dishes as well and can be whipped up in no time!

Thai Basil Chicken (Gai Pad Krapow))

Thai Basil Chicken (Gai Pad Krapow)

Ingredients

  • 1 pound ground chicken

  • 3 cloves garlic

  • 2 bird eye chiles

  • 3 teaspoons sugar

  • 1/2 cup green beans, chopped

  • 1 tablespoon thai seasoning sauce

  • 1 tablespoon oyster sauce

  • 1/2 tablespoon fish sauce

  • 1/2 cup basil leaves

  • 1 teaspoon white pepper

Directions

To begin make your stir fry sauce by mixing oyster, sauce, thai seasoning sauce and 2 teaspoons sugar. Set aside. In a pestal and mortar or blender (you can also finely chop), blend your garlic and birds eye chile, adjust with water as needed.

Next, in a pan or wok, take your ground chicken and pound down until its crumbled. Let it crispy a bit and cook through for about 5-10 minutes. Add your stir fry sauce and garlic/chile blend and stir. Add your green beans in, then 1 teaspoon sugar and fish sauce. Let everything combine here for 10-15 minutes.

Turn off the heat and add your basil and white pepper. Mix and serve with rice and a fried egg.

All ingredients are from Milk and Eggs. Shop @ Milk and Eggs HERE.

Keep up with me on instagram @lindseyeatsla!

Thai Basil Chicken (Gai Pad Krapow))
Thai Basil Chicken (Gai Pad Krapow))

Za'atar + Sumac Rack of Lamb with Herb Yogurt Sauce

Za'atar + Sumac Rack of Lamb with Herb Yogurt Sauce

THIS za'atar + sumac rack of lamb with herb yogurt sauce may be my new favorite recipe. Super tender and a tangy marinade from the sumac - this recipe is my new go-to for rack of lamb. See below for the full recipe!

Za'atar + Sumac Rack of Lamb with Herb Yogurt Sauce
Za'atar + Sumac Rack of Lamb with Herb Yogurt Sauce

Za'atar + Sumac Rack of Lamb with Herb Yogurt Sauce

Rack of Lamb

  • 1 rack of American Lamb

  • 1 tablespoon za'atar

  • 3 tablespoons sumac

  • 2 tablespoons paprika

  • 2 tablespoons pepper

  • 1 tablespoon salt

  • 2 tablespoons garlic powder

  • 1/4th cup olive oil

Green Herb Yogurt Sauce

  • 1⁄2 cup cilantro

  • 1⁄2 cup dill

  • 1 juice of lime

  • 2 garlic cloves

  • 1⁄2 cup greek yogurt

  • 1 tablespoon oil

  • Salt and pepper to taste

Directions

Preheat your oven to 400 degrees. Next, make your yogurt sauce by blending your cilantro and dill first until chopped. Add your yogurt, lime juice, garlic, oil and salt and pepper. Blend and set aside.

To make your lamb, mix za’atar, sumac, paprika, pepper, salt, garlic powder and oil in a bowl. Spread the mixture all over the lamb and let marinate for 30mins-overnight.
Heat a skillet with a drizzle of oil and let it get really hot. Sear your lamb for 5-6 minutes on each side until charred on medium-high heat.

After, place in the oven for 15-20 minutes. Let rest for 10-15 minutes and slice to make into chops. Serve with your herb yogurt sauce.

Za'atar + Sumac Rack of Lamb with Herb Yogurt Sauce

Enter a special giveaway with American Lamb in honor of Lamb Lover’s Month here and enter to win a $1,000 hotel voucher!

* This post is brought to you by American Lamb. Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are my own.

Keep up with me on instagram @lindseyeatsla!

Za'atar + Sumac Rack of Lamb with Herb Yogurt Sauce

Ribeye Steak with Herb Honey Butter

Ribeye Steak with Herb Honey Butter

Ribeye steak with a herb honey butter! (optional add: horseradish cream) simple ingredients + super quick to make. The honey butter has a mix of herbs that works so well with this ribeye!

You can serve this with a side salad or any of your favorite sides as well (mashed potatoes would be so good with this also!)

Ribeye Steak with Herb Honey Butter

Ribeye Steak with Herb Honey Butter

Ingredients

  • 1 medium to large ribeye steak

  • 4-5 whole garlic cloves

  • 2-3 sprigs of rosemary

  • salt and pepper

  • 3-4 tablespoons of your herb honey butter (see below)

Herb Honey Butter

  • About 1 cup unsalted butter, softened

  • 2 tablespoons rosemary

  • 2 tablespoons parsley

  • 2 tablespoons cilantro

  • 2 tablespoons chives

  • 2 tablespoons Local Hive Honey

Horseradish Cream

  • 2 tablespoons prepared horseradish

  • 1 cup sour cream

  • juice of 1 lemon

  • 1 tsp garlic powder

  • *salt and pepper to taste throughout

Directions

Before you begin searing your steak, soften your butter by leaving it out or placing in the microwave for 10-20 seconds. Make your herb butter by mashing your butter and adding finely chopped rosemary, parsley, cilantro, chives and honey. Mix well and set aside.

Next, take a skillet and drizzle olive oil and let it get really hot. While it’s getting hot, make your cream by mixing horseradish, sour cream, lemon juice, garlic powder and salt and pepper.

Season your steak with salt and pepper and place it on the skillet. Set a timer for 5-6 minutes and let it sear on medium-high heat until charred brown on one side. 1-2 minutes before flipping, add 2 tablespoons of your herb butter and rosemary. Flip and repeat.

Let your steak rest for 10-15 minutes, thinly slice and serve with more butter and your cream.

Keep up with me on Instagram at @lindseyeatsla!

Ribeye Steak with Herb Honey Butter
Ribeye Steak with Herb Honey Butter

Sriracha & Brown Sugar Sticky Chicken Thighs

Sriracha & Brown Sugar Sticky Chicken Thighs

Less than 30 min simple weeknight dinner (that will NOT disappoint)! These sriracha and brown sugar crispy chicken thighs with blanched snow peas and white rice are heavenly!

The marinade consists of brown sugar, soy sauce, sesame oil and sriracha!

Sriracha & Brown Sugar Sticky Chicken Thighs
Sriracha & Brown Sugar Sticky Chicken Thighs
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Sriracha & Brown Sugar Sticky Chicken Thighs
Ingredients
  • 1 cup snap peas
  • 1 cup rice
  • 1 tsp brown sugar
  • 1 lb chicken thighs
  • 1 tablespoon sesame oil
  • 2 tablespoons sriracha
  • 1 tsp olive oil
  • salt and pepper to taste
Instructions
In a bowl, place your brown sugar, sesame oil, sriracha, salt and pepper and mix with your chicken thighs with olive oil. Set aside to marinate. (1hr-overnight). Next, heat a skillet with a drizzle of olive oil and char your chcike and cook through, about 10-15 minutes on each side. While it’s charring, make your rice and blanch your snow peas. Plate and serve!

Keep up with me on Instagram at @lindseyeatsla!

Sriracha & Brown Sugar Sticky Chicken Thighs

Thai Lamb Larb Lettuce Wraps

Thai Lamb Larb Lettuce Wraps

I’m seriously obsessing over this spicy thai lamb larb (essentially a grilled meat salad with herbs and spices!) Aromatics and herbs like fresh mint, cilantro and basil make the perfect accompaniment with this dish.

Pair with your fave beer, some white rice and gather around for the perfect party platter. Full recipe for the larb below! {ad}

Thai Lamb Larb Lettuce Wraps
lindseyeatsla_lamb_larb-4.jpg

Thai Lamb Larb Lettuce Wraps

  • 1 lb American Lamb Ground Lamb

  • 1 Bundle Mint

  • 1 Bundle Basil

  • 1 Bundle Cilantro

  • 2-3 Tablespoons Lime (around 2-3 limes)

  • 1 Tablespoon Rice Powder

  • 1 1/2 teaspoon Sugar

  • 4 tablespoons Fish Sauce

  • 1 tablespoon Chile Powder

  • 5 chopped Thai Chiles

  • 1⁄2 cup roughly chopped Green Onions

  • 1 cup thinly sliced Shallots

  • 1 cup jasmine rice (for rice powder)

Serve with

  • 1 head of butter lettuce/cabbage and 1-2 sliced persian cucumbers

Instructions

Heat a wok or skillet under medium high heat. Place your ground lamb and grill. Mash up the ground lamb into small pieces so there is no chunks. You want this to be cooked all the way through and get a little crispy.

Take your 1 cup of rice and toast it 5-10 minutes on a dry skillet until browned and toasty and let cool for a couple of minutes. Place your rice in a blender and start to ground and grind the rice for about another 15-20 minutes until a powdery consistency is formed.

Add your rice powder with the ground lamb and a little bit of chili flakes. Next, add your sugar, fish sauce, lime juice and stir well to combine.

Thinly slice your shallots and add them in next with about 1⁄2 cup chopped green onions.
Take your larb off the heat and place in a bundle of cilantro, basil and mint. Mix well and serve. Make wraps with your lamb larb, butter lettuce and cucumbers!

Keep up with me on Instagram at @lindseyeatsla!

Thai Lamb Larb Lettuce Wraps
Thai Lamb Larb Lettuce Wraps