YOOXICMAN Marco White Herb Lamb Ribs
A Michelin-starred style lamb rib grilled with chicken stock oil seasoning and crisp chives for an intense savory depth and rich aroma.
Ingredients needed 2 servings
Recipe
Cooking tips
- Never start cooking on a hot pan—doing so causes the meat surface to burn before the fat has time to melt. Always begin with a cold pan to fully render the fat and achieve crispiness.
- If fresh chives are hard to find, substitute with finely sliced scallions for about 80% of the authentic flavor. (Avoid regular green onions as they have a different texture and taste.)
- Chicken stock cubes are already salty, so no extra salt is needed. If the dish tastes too bland after tasting, sprinkle a little salt on top just before serving.
Recommended for
- Those who want to serve a high-end lamb steak with stunning visuals and rich umami without complex kitchen techniques.
- Those who enjoy pairing lamb's rich, hearty flavor with the crisp, refreshing taste of herbs for a clean, balanced profile.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Striker Chef's Mala Yanggalbi Gui
- Kim Milan's Coffee-Crusted Grilled Lamb Rack
- Striker Chef's Grilled Lamb Ribs with Kimchi Tomato Chutney
- Raymon Kim's Herb Crusted Lamb Chops
- YOOXICMAN Herb Crusted Lamb Chops
- Raymon Kim's Grilled Bone-in Beef Short Ribs
- Sung Si-kyung's Grilled Pork Back Ribs
- Kim Dae-seok's Deunggalbi-gui
- Aha Bujang's Yangnyeom Galbi-gui
- Solo Cooking God's Grilled Chicken Breast Galbi
