1/3 cup soy sauce
1 T sesame oil
1 t rice vinegar
1 1/2 T sugar
1T Korean fermented chili paste (Gochujang*)
3 cloves garlic, minced
1/2 t freshly ground black pepper
2 racks of lamb, fat removed, cut into single chops
Combine marinade ingredients in a ziplock and mix well.
Add lamb and turn to coat. Let stand for 30 minutes, or cover and refrigerate for up to 4 hours.
Grill chops over medium-high heat until nicely browned, but still pink inside.
Serve with rice and Korean side dishes (cukes, kimchi, peppers, etc.)
This was enough for 4 people and we were licking the platter at the end!
*http://en.wikipedia.org/wiki/Gochujang
In St. Louis, you can buy this at Global Foods.
The Johnson Family Cookbook