Spicy Gochujang Lamb Tacos with Kimchi Slaw

Instructions

1. 1

   Trim excess fat from lamb shoulder. In a large bowl, whisk together gochujang, soy sauce, rice vinegar, sesame oil, honey, minced garlic, and grated ginger.

   ~5 min
2. 2

   Add lamb shoulder to the marinade, ensuring it is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.

   ~10 min
3. 3

   Preheat oven to 300°F (150°C). Place the marinated lamb shoulder in a large pot or Dutch oven, pour in any remaining marinade, and add 1/2 cup of water.

   ~5 min
4. 4

   Cover the pot tightly with a lid and cook in the preheated oven for 3 to 4 hours, or until the lamb is fork-tender and easily shreds.

   ~240 min
5. 5

   While the lamb is cooking, prepare the kimchi slaw. In a medium bowl, combine shredded napa cabbage, julienned carrots, sliced scallions, and chopped kimchi.

   ~5 min
6. 6

   In a small bowl, whisk together mayonnaise and lime juice. Pour the dressing over the slaw mixture and toss to combine. Chill until ready to serve.

   ~3 min
7. 7

   Once the lamb is tender, remove it from the pot and place it on a cutting board. Using two forks, shred the lamb.

   ~10 min
8. 8

   Return the shredded lamb to the pot with the cooking liquid and stir to coat. Simmer gently for another 5 minutes to allow the flavors to meld.

   ~5 min
9. 9

   Warm the corn tortillas according to package directions. Fill each tortilla with the shredded gochujang lamb.

   ~5 min
10. 10

    Top generously with kimchi slaw, chopped cilantro, and toasted sesame seeds.

    ~2 min