Korean Lamb and Spinach Bulgogi

Instructions

1. 1

   In a large bowl, combine the soy sauce, gochujang, sesame oil, sugar, minced garlic, and minced ginger. Mix well to create the marinade.

2. 2

   Add the thinly sliced lamb leg to the marinade and toss to coat evenly. Cover and let it marinate in the refrigerator for at least 30 minutes.

3. 3

   While the lamb is marinating, wash the spinach thoroughly and set aside. Slice the spring onions.

4. 4

   Heat the vegetable oil in a large skillet or wok over medium-high heat.

5. 5

   Add the marinated lamb to the skillet and stir-fry for 3-4 minutes until the lamb is browned and cooked through.

6. 6

   Add the spinach and spring onions to the skillet. Stir-fry for another 1-2 minutes until the spinach is wilted and everything is well combined.

7. 7

   Taste and adjust seasoning if needed. Serve hot with steamed rice or as desired.