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Kalbi-Style Asian Pear Lamb Chops
Recipe created by Chef Judy Joo
Kalbi marinade and lamb are a very happy collision: salty soy, garlic, ginger, sesame, and fresh Asian pear play beautifully against the richness of the chops. I use fresh pear in the marinade for flavour and gentle tenderising, then save the dark 100% Asian pear spread for a glossy finishing glaze, where its concentrated fruitiness can shine without scorching on the grill. A small splash of Asian pear vinegar sharpens the glaze rather than the marinade—enough to wake everything up, but not enough to pickle the lamb.
Serves 4
Lamb
8 lamb loin chops or rib chops, about 1–1¼ inches (2.5–3 cm) thick, approximately 2–2¼ lb (900 g–1 kg) total
Neutral oil, for the grill or pan
Fresh Asian Pear Kalbi Marinade
½ large Asian pear, peeled, cored, and roughly chopped, about 5 oz (140 g)
¼ small yellow or white onion, grated, about 2 oz (60 g)
½ cup (120 ml) naturally brewed soy sauce
3 Tbsp (45 ml) mirin
2 Tbsp (30 g) light brown sugar
1 Tbsp (15 ml) toasted sesame oil
4 garlic cloves, roughly chopped
2 tsp (10 g) finely grated fresh ginger
½ tsp freshly ground black pepper
2 spring onions/scallions, roughly chopped
Asian Pear–Soy Finishing Glaze
2 Tbsp (30 g) Asian pear spread
1 Tbsp (15 ml) soy sauce
1 Tbsp + 1 tsp (20 ml) water
2 tsp (10 ml) Asian pear vinegar
1 tsp (5 ml) mirin
½ tsp toasted sesame oil
To Serve
2 spring onions/scallions, trimmed
5-6 red chilis
Preparation
- .Make the marinade. Add the Asian pear, onion, soy sauce, mirin, brown sugar, sesame oil, garlic, ginger, black pepper, and spring onions to a blender or food processor. Blend until mostly smooth. The mixture should be loose enough to coat the lamb rather than sitting on it as a thick paste.
- Score and marinate the lamb. Using a sharp knive, score each side of the lamb with a criss cross pattern. Place the lamb chops in a non-reactive dish or resealable bag and pour over the marinade, turning well to coat. Cover and refrigerate for 4-5 hours.
- Make the glaze. Combine the Asian pear spread, soy sauce, water, Asian pear vinegar, mirin, sesame oil, and gochugaru, if using, in a small saucepan. Bring to a gentle simmer over medium-low heat and cook for 2–3 minutes, stirring, until smooth, glossy, and lightly syrupy. Set aside.
- Prepare for cooking. Remove the chops from the refrigerator about 20 minutes before cooking. Lift them from the marinade and scrape or wipe away the excess marinade.
- Grill or sear. Heat an outdoor grill, cast-iron grill pan, or heavy frying pan over medium-high to high heat. Lightly oil the cooking surface. Cook the chops for about 3–4 minutes on the first side and 2–4 minutes on the second, depending on thickness and desired doneness. Because the marinade contains sugar and pear, turn or move the chops if the exterior is colouring too quickly. For medium-rare, aim for an internal temperature of about 130–135°F (54–57°C) before resting; carryover heat will raise it slightly.
- Glaze. During only the final 30–60 seconds of cooking, brush the chops lightly with the Asian pear–soy glaze, turn, and allow it to lacquer onto the surface. Brush the second side and turn once more. Glaze liberally.
- Rest . Transfer the lamb chops to a warm platter and rest for 5–7 minutes. Brush very lightly with a little more warm glaze.
- Grill the scallions and chilis. Place the scallions and chilis on a tray and drizzle with a bit of extra virgin olive oil. Toss to coat and season with salt. Place on the grill and allow to blister slightly, turning often. Remove from heat and keep warm.
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