Sammy Jakubiak’s Lamb Bulgogi with Pear & Carrot Salad

“Gochujang is Korea’s most enjoyed and widely available ingredient after Kimchi. Its deep peppery spicy flavour is a welcome addition to any kitchen pantry and Gochujang sauce now a staple in my home. Here is a quick and simple recipe for my Lamb Bulgogi with carrot and pear salad and dipping sauce. Enjoy!”

Watch Sammy make this delicious dish here


  • 1/4 tsp Sugar
  • 1 tbsp Soy sauce
  • 1 tsp Sesame seeds
  • 2 spring onions, cut into batons
  • Pinch White pepper
  • 1 Garlic clove, thinly sliced
  • 1 tsp Sesame oil
  • 1 tbsp Gochujang sauce
  • 1 tbs vegetable oil
  • 250g shredded lamb


  • Lettuce leaves, preferably butter lettuce
  • Julienne carrot
  • Julienne pear
  • Toasted sesame seeds

Dressing/ dipping sauce:

  • Soy sauce
  • Sesame oil
  • Grated ginger
  • Thinly sliced spring onion
  • Gochujang sauce
  • Mirin


  1. Mix marinade together with a whisk and add in lamb. Marinate for 30 mins or overnight.
  2. Heat a pan or BBQ to high heat. While getting hot mix your dressing ingredients together and toss half dressing with salad. Place the rest of the dressing in a bowl for dipping.
  3. Cook marinated lamb on high heat very quickly until browned and cooked. Remove and serve with the salad and dipping sauce.
  4. To eat, wrap lettuce up with lamb inside and dip into sauce for extra hit of flavour and pair it with a glass of Soju!