Kkanpunggi (sweet And Spicy Meat)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1/2 lb boneless lamb loin, sliced into bite-sized pieces
• 1 tablespoon sake
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pinch ground ginger
• 4 -5 tablespoons cornstarch
• 1 eggs or 2 egg whites
• 1/4 cup frozen peas
• 2 mini red bell peppers, finely chopped
• 2 mini yellow bell peppers, finely chopped
• 1/4 onion, finely chopped
• canola oil, for deep-frying
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon vinegar
• 1 tablespoon mirin
• 2 tablespoons rice syrup or 2 tablespoons corn syrup
• 3 tablespoons water
• 2 teaspoons fresh lemon juice
• 1 teaspoon garlic, minced
• 1/2 teaspoon sesame oil
• 1/4 teaspoon ground ginger
• 3 -5 dried red peppers

Recipe

• 1 place the lamb in a large bowl. add sake, salt, pepper and pinch of ground ginger. mix well.
• 2 combine cornstarch and egg in another bowl. mix well.
• 3 add lamb into cornstarch mixture. gently coat the lamb pieces in the batter.
• 4 heat the oil in a frying pan over medium heat until hot. deep fry lamb until golden brown.
• 5 remove from the pan and drain on paper towels.
• 6 after cooling down, fry them again for crispness. they taste better when you fry twice.
• 7 while the lamb is cooling down, prepare the sauce.
• 8 in a small bowl, combine the sauce ingredients. break the dried red peppers in half or add whole peppers to the sauce. set aside.
• 9 combine all the vegetables together.
• 10 heat 1 tablespoon of the canola oil in the large skillet over medium heat. add prepared vegetables and saute for 2 minutes.
• 11 add the spicy garlic sauce and bring to a boil.
• 12 add the twice fried lamb pieces to the skillet.
• 13 toss and mix well until the lamb pieces are well coated with the sauce.
• 14 serve with steamed rice.