Janjetina ispod peke (Korean Style)

Ingredients

While the original Croatian dish is traditionally cooked in a peka (a dome-shaped clay pot), this Korean adaptation uses a slow-roasting method to achieve similar tenderness and flavor. The seasonings and spices are also adjusted to incorporate Korean flavors, giving the dish a unique twist. We alse have the original recipe for Janjetina ispod peke, so you can check it out.

• 2 kg (4.4 lbs) lamb shoulder, bone-in 2 kg (4.4 lbs) lamb shoulder, bone-in
• 4 tablespoons gochujang (Korean red pepper paste) 4 tablespoons gochujang (Korean red pepper paste)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons honey 2 tablespoons honey
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons sesame oil 2 tablespoons sesame oil
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon salt 1 teaspoon salt
• 1 onion, sliced 1 onion, sliced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 cup water 1 cup water

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 150°C (300°F).
2. 2.
   In a bowl, combine gochujang, soy sauce, honey, minced garlic, grated ginger, sesame oil, rice vinegar, black pepper, and salt. Mix well to make a marinade.
3. 3.
   Place the lamb shoulder in a large roasting pan and pour the marinade over it. Rub the marinade all over the lamb, ensuring it is evenly coated. Let it marinate for at least 2 hours, or overnight in the refrigerator for better flavor.
4. 4.
   Arrange the sliced onion, carrots, and potatoes around the lamb in the roasting pan. Pour water into the pan.
5. 5.
   Cover the roasting pan tightly with aluminum foil, ensuring it is sealed well.
6. 6.
   Place the pan in the preheated oven and roast for 4-5 hours, or until the lamb is tender and easily falls off the bone.
7. 7.
   Remove the foil and increase the oven temperature to 200°C (400°F). Roast for an additional 15-20 minutes to brown the top of the lamb.
8. 8.
   Once done, remove the lamb from the oven and let it rest for 10 minutes before carving.
9. 9.
   Serve the Korean-style slow-roasted lamb with the roasted vegetables and pan juices.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a lamb shoulder with good marbling and leave the bone-in for added flavor.
• Gochujang — Adjust the amount of gochujang according to your spice preference. Add more for a spicier dish or reduce for a milder flavor.
• Sesame oil — Use toasted sesame oil for a richer and nuttier flavor.

Tips & Tricks

• For a smoky flavor, you can add a small amount of liquid smoke to the marinade.
• Baste the lamb with the pan juices every hour during roasting to keep it moist and flavorful.
• Serve the dish with a side of kimchi and steamed rice for a complete Korean meal.

Serving advice

Serve the Korean-style slow-roasted lamb as the main course of a Korean-inspired dinner. Garnish with sliced green onions and sesame seeds for added freshness and texture.

Presentation advice

Arrange the carved lamb on a platter, surrounded by the roasted vegetables. Drizzle some of the pan juices over the lamb for an appetizing presentation.