Gochujang Lamb Skewers

In a food processor add the Gochujang chilli paste, spring onions, garlic, soy, lime juice and zest, sugar, sesame oil and rice wine vinegar and blend to a smooth paste. Add the lamb chunks and leave to marinade for at least 2 hours.

Thread the lamb onto skewers and cook under a hot grill.

Whilst the lamb is cooking, make the kimchi rice by heating the vegetable oil in a large frying pan, add the ginger, garlic and spring onions and cook for a few minutes, add the rice and heat through.

Pull the rice up the side of the pan, add the egg and scramble, toss with the rice.

Stir in the peas and kimchi and spoon into a serving bowl.

Place the lamb skewers onto the plate, with fried garlic and chilli  and soy pok choy and garnish with fresh coriander, spring onions and lime wedges.