Spicy Lamb Lettuce Wraps

1. 1

   Make the kimchi puree first. For the most authentic - and spiciest - taste, purchase the kimchi at an Asian market. Put the kimchi, sesame oil and chili flakes into a blender or food processor, and pulse until a rough puree is formed. Set aside until ready to use.

2. 2

   Combine all the ingredients for the kalbi marinade (from soy sauce down through the red pepper flakes), and set aside.

3. 3

   For the lamb shoulder, slice into thin strips and pour the marinade over the meat. Massage it in, and leave the meat in the refrigerator for about 2 hours. Heat a cast-iron pan to high. Pan-fry the meat in small batches, and hold warm.

4. 4

   To build the lettuce wraps, start with a large piece of Boston lettuce. Place grilled lamb kalbi on the lettuce leaf, and spoon a bit of the kimchi puree over the lamb. Top with a little cilantro and a slice of fresh jalapeno, and eat immediately.

No additional tips available.