||Heat the olive oil and fry the garlic slices until crispy. Remove and drain, reserving the oil.
||In a bowl, combine the lamb, garlic, garlic oil, onion, and gochujang. Mix and form into eight 2-ounce slider patties. Sear the patties in a very hot pan until richly caramelized on the outsides, but still medium-rare in the center, 1 to 2 minutes per side.
||Toss the squash with the green onions, mushrooms, some oil, salt, and pepper. Roast in a large saute pan at high heat until tender and caramelized. Put the pan on the stove and add the broccoli and mustard. Stir to combine.
||Bring the water to a boil and pour it over the tea, lime leaves, and cilantro; stir in the sugar. Strain out the solids, retaining the tea brodo.
||For each serving, arrange even amounts of roasted vegetables in the bottom of each bowl, place 2 lamb patties on the vegetables, and pour about 1 cup jasmine tea broth over the top. Garnish with Asian pears. Drizzle with additional gochujang. Alternatively, serve the broth on the side and pour it over the vegetables and lamb at the table.