Korean Barbecued Rack of Lamb

1. Combine green onions, soy sauce, rice vinegar, garlic, gochujang, brown sugar, sesame oil, and 1 teaspoon kosher salt in a medium bowl; whisk until marinade is well combined.

2. Cut a slash about 1 1/2 inches deep between each lamb rack's rib bone, stopping above the loin. Transfer racks to a large resealable plastic bag. Place the bag in a large bowl; pour marinade into the bag. Seal the bag and massage marinade onto lamb. Allow to marinate in the refrigerator for 8 hours to overnight, turning once or twice.

3. Preheat an outdoor grill to 350 degrees F (175 degrees C).

4. Remove lamb racks to a plate and return marinade to the refrigerator. Use paper towels to blot off excess moisture from the fatty side of lamb. Season the top with kosher salt.

5. Cook lamb racks, fat-side down, on the preheated grill until browned, 7 to 8 minutes. Flip and continue cooking until an instant-read thermometer inserted into the meat reads 125 degrees F (52 degrees C), 12 to 15 minutes more. Transfer lamb to a platter and let rest for 10 minutes.

6. Pour reserved marinade into a small saucepan over medium-high heat and bring to a boil. Cook until reduced to a glaze, 1 to 2 minutes.

7. Brush glaze over lamb, then cut each rack between the bones to serve.

Chef's Notes:

You should find gochujang at any grocery store where the cool kids shop, but if not, it's available online.

Once reduced, the ingredient amounts above will only allow for a few tablespoons of sauce. If you want more, double the amounts, and save half to add to your reduction.