Learn how to make authentic Korean cabbage kimchi from scratch with this quick recipe. Served with barbequed strips of lamb and steamed rice.

30 Minutes. No Korean meal is complete without kimchi! Gluten free.

Serves 2.


400g butterflied lamb leg
3/4 cup long grain rice
1 teaspoon caster sugar
2 teaspoon fish sauce
1.5 tablespoon rice wine vinegar
1/2 tablespoon chilli paste
1 teaspoon garlic paste
1 tablespoon sesame oil
1/4 wombok (Chinese cabbage)
2 spring onions
1 tablespoon sesame seeds

Preheat oven & make kimchi
Preheat the oven to 200ºc. Remove the core of the cabbage then finely slice. Lightly salt and combine well. Set aside for 5 minutes. Thinly slice spring onions. Combine cabbage with the premix sauce, sesame seeds and spring onions. Make sure you coat everything thoroughly. Cover then set aside.

Cook rice
Using absorption method, cook rice. Place the rice in saucepan with 2 cups of cold water. Bring to the boil until water has completely absorbed. Cover pot with lid, 
remove from heat and set aside for minimum of 15 minutes. Fluff with fork. 

Cook lamb
Combine lamb in a bowl with a drizzle olive oil. Place a fry pan on a high heat. When hot, sear lamb for 2 minutes each side. Place the lamb in the oven and roast for 8 minutes for rare or 10 – 12 minutes for well done. Once cooked, remove tray from oven and cover lamb with foil to rest for 2 minutes.

To serve
Thinly slice lamb and toss with kimchi. Serve with rice.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

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January 31, 2017 by Timothy Ryder
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