Korean culture has been spreadingg everywhere, including Indonesia. Even though I’m not a big fan of K-dramas, I’m still exposed to K-pop and K-movies. In my opinion, they really love their food and are so proud of it. One of their original ingredients is gochujang which means red chili paste. Gochugaru, or chili powder gives its spiciness while fermented soybean and glutinous rice give some rich savory-sweet and deep flavor. I tried to make a gochujang-based stew with some big lamb thigh that I got from my dad’s qurban on Eid Al Adha before. Yess it’s been a looong time. My mom kept that lamb thigh for me to make a dish and finally, I’ve got an idea to make this dish.
Ingredients Serves 4-6
lamb thigh, bone on1 kg
celery stalk, finely diced½
onion, finely diced1
garlic cloves, finely chopped2
tomatoes, rough diced2
tomato paste1 tsp
gochujang paste2 tbsp
medium size carrot, oblique cut2-3
cumin powder2 tsp
coriander powder3 tsp
curry leaves1 sprig
vegetable oil, or another neutral oil, to saute
mushroom bouillon, to taste
some coriander leaves, to garnish
Directions
