Fusion Kitchen · Lunch
Spicy Grilled Lamb Tea Leaf Bowl
Laphet and Gochujang Dressed Lamb Bowl
An Australian-Burmese-Korean original, grilled lamb shoulder slices dressed with a Burmese tea leaf and gochujang dressing so the laphet thoke fermented tea leaf tradition of Myanmar and the Korean fermented chilli paste produce a salad bowl where the umami depth and the chilli sweetness are both structurally present alongside the charred lamb.
$$
20 minsPrep
15 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
680Calories
38gProtein
28gFat
72gCarbs
12gSugar
6gFiber
1240mgSodium
82mgChol
Goes well with
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international
Instructions
1
Prep
Whisk gochujang, honey, fish sauce, lime juice, grated garlic, sesame oil, and warm water until smooth; taste for balance of sweet, sour, heat and set aside. Rub lamb steaks with oil, salt, and pepper. Shred cabbage, halve tomatoes, slice cucumber, crush peanuts, and gather coriander and lime wedges.
2
Char
Heat griddle pan over highest heat until smoking. Cook lamb steaks 3 to 4 minutes per side until deeply charred and slightly pink at centre. Rest 3 minutes, then slice thinly against the grain.
3
Build
Spoon steamed jasmine rice into two bowls. Arrange cabbage, cherry tomatoes, and cucumber over and around the rice in layers in each bowl.
4
Plate
Place sliced lamb over each bowl. Spoon dressing generously over lamb and vegetables. Scatter crushed peanuts, sesame seeds, crispy shallots, and coriander over the top. Serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) boneless lamb shoulder steak
- 2 tsp neutral oil
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 3 tbsp fermented tea leaves (laphet)
- 2 tbsp gochujang
- 2 tbsp honey
- 2 tbsp fish sauce
- 3 tbsp lime juice
- 1 garlic clove
- 2 tsp sesame oil
- 2 tbsp warm water
- 360g (12.7 oz) steamed jasmine rice
- 200g (7.1 oz) shredded white cabbage
- 160g (5.6 oz) cherry tomatoes
- 1 medium cucumber
- 4 tbsp toasted peanuts
- 2 tsp toasted sesame seeds
- 2 tbsp crispy fried shallots
- 10g (small handful) fresh coriander
- 2 limes