Korean barbecued rack of lamb

Whisk the gochujang, garlic, green onions, brown sugar, rice vinegar, sesame oil, soy sauce and kosher salt together.

Trim the racks if needed and cut between each bone almost down to the loin.

Massage the racks with the marinade in a zip-top bag set in a bowl; refrigerate 8 to 24 hours, flipping once or twice.

Save the leftover marinade. Blot the fatty side with a paper towel and salt it.

Grill over charcoal at about 350, fat side down 7 to 8 minutes, then flip and cook 12 to 15 minutes more, about 20 to 25 minutes in all, to 125 internal for medium rare.

Rest about 10 minutes; meanwhile boil the reserved marinade in a pan and reduce it a little.

Brush the racks with the sauce and carve between the bones, two ribs per piece.