Recipe
Janjetina ispod peke (Korean Style)
Korean-Style Slow-Roasted Lamb
4.6 out of 5
In Korean cuisine, slow-roasting meat is a popular cooking method that results in tender and flavorful dishes. This adaptation of the Croatian dish "Janjetina ispod peke" combines the rich flavors of slow-roasted lamb with Korean spices and ingredients. The result is a succulent and aromatic dish that will delight your taste buds.
Metadata
Preparation time
20 minutes
Cooking time
4-5 hours
Total time
4 hours 20 minutes
Yields
4-6 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free, Nut-free, Low-carb, Paleo
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Pescatarian, Kosher, Halal
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.
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2 kg (4.4 lbs) lamb shoulder, bone-in 2 kg (4.4 lbs) lamb shoulder, bone-in
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4 tablespoons gochujang (Korean red pepper paste) 4 tablespoons gochujang (Korean red pepper paste)
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2 tablespoons soy sauce 2 tablespoons soy sauce
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2 tablespoons honey 2 tablespoons honey
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4 cloves garlic, minced 4 cloves garlic, minced
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1 tablespoon ginger, grated 1 tablespoon ginger, grated
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2 tablespoons sesame oil 2 tablespoons sesame oil
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1 tablespoon rice vinegar 1 tablespoon rice vinegar
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1 teaspoon black pepper 1 teaspoon black pepper
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1 teaspoon salt 1 teaspoon salt
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1 onion, sliced 1 onion, sliced
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2 carrots, sliced 2 carrots, sliced
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2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
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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
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1.Preheat the oven to 150°C (300°F).
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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.
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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.
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4.Arrange the sliced onion, carrots, and potatoes around the lamb in the roasting pan. Pour water into the pan.
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5.Cover the roasting pan tightly with aluminum foil, ensuring it is sealed well.
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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.
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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.
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8.Once done, remove the lamb from the oven and let it rest for 10 minutes before carving.
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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.
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