Hollenbeck Lamb Leg Bulgogi
For the Lamb
1 bunch scallions, thinly sliced on the the bias
1/2 lb. light brown sugar
3/4 cup soy sauce
1/4 cup sesame seeds
1 tablespoon gochujang paste
1 boneless leg of lamb, trimmed and thinly sliced (about 3 pounds)
For the Gochujang Fish Sauce Mayo
2 cups mayo, preferable Kewpie
1/4 cup gochujang
2 tablespoons fish sauce
Freshly squeezed lime juice, to taste
For the Grilled Oyster Mushrooms
2 lb. oyster mushrooms
Sesame oil, to taste
Nuoc cham, recipe follows
4 tablespoons cold unsalted butter, cut into pieces
For the Fried Rice
1 1/2 tablespoons grapeseed oil
1 1/2 cups diced spam
1 1/2 cups thinly sliced Napa cabbage
3 red bell peppers
6 whole eggs, beaten
6 cups day old rice
Sliced scallions, for serving
Fried garlic, for serving
For the lamb, in a mixing bowl, combine the scallion, brown sugar, soy sauce, sesame seeds and gochujang. Mix well and season with salt. Add the thinly sliced lamb and toss to combine. Cover, refrigerate for at least 2 days.
For the mayo, combine the kewpie mayo, gochujang and fish sauce in a bowl. Add lime juice to taste. Whisk to combine, cover and refrigerate until ready to use.
For the fried rice, heat the oil in a large skillet over high heat. Add the spam and stir fry until crisp, 1 to 2 minutes. Add the cabbage and peppers and stir fry until crisp tender, a few minutes more. Make a space in the pan and pour in the eggs. Stir to scramble, then break up and stir into the vegetables. Add the rice and stir fry until heated through and well combined.
For the lamb, sear in a large skillet, adding a splash of water as needed to deglaze the pan, approximately 15 minutes in all.
For the mushrooms, grill over high heat for 5 minutes, then sauté in large skillet over medium high heat until cooked through, about 5 minutes more. Finish with and drizzle of sesame oil and nuoc cham and the cold butter. Top well to combine.
To serve, transfer the rice to a platter and top with the lamb and mushrooms. Garnish with sliced scallions and fried garlic and drizzle with the gochujang mayo.
Nuoc Cham/Nam Pla
about 5 cups
7 garlic cloves, crushed and peeled
2 inch piece ginger, roughly chopped
3 tablespoons sesame oil
1 (24 ounce) bottle fish sauce
3 tablespoons rice vinegar
1 cup lime juice, plus more to taste if needed
2 teaspoons ssamjang
2/3 cup sugar
In a food processor, combine the garlic cloves and chopped ginger. Pulse until mixed together. Slowly drizzle in the sesame oil while the machine is running. Blend until a wet-paste texture is achieved.
In a large mixing bowl, combine the fish sauce, rice vinegar, ssamjang, sugar, lime juice, and garlic-ginger paste. Mix with a metal whisk until the sugar has dissolved. Check for seasoning: if too salty, add more lime juice. Transfer to a covered container and store in the refrigerator. (This will keep for several weeks in the refrigerator and can be used as a dressing or dipping sauce.)