Korean-Style Barbecued Lamb Rack

Combine green onions, soy sauce, rice vinegar, garlic, gochujang, brown sugar, sesame oil, and a pinch of kosher salt in a medium bowl; thoroughly mix until the marinade is perfectly blended.

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

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

Preheat an outdoor grill to a high temperature of 350 degrees F (175 degrees C).

Remove lamb racks to a plate and return marinade to the refrigerator. Use paper towels to wipe off excess moisture from the fatty side of lamb; season with a pinch of kosher salt.

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.

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

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