Spicy Lamb Lettuce Wraps

• t cups kimchi
• t/4 cup sesame oil
• t teaspoon red pepper flakes
• t1/2 cups soy sauce
• t/4 cup white sugar
• t/4 cup brown sugar
• t/4 cup sweet cooking wine
• t/3 cup sesame oil
• t small onion, pureed in a blender
• t whole garlic cloves, pureed in a blender
• t small knob ginger, grated
• t tablespoons toasted sesame seeds
• t tablespoon red pepper flakes
• t pound lamb shoulder, cut into thin slices
• Boston lettuce for wraps
• Fresh cilantro for garnish
• Sliced fresh jalapeno for garnish

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

sesame oil, red pepper, soy sauce, white sugar, brown sugar, sweet cooking wine, sesame oil, onion, garlic, knob ginger, sesame seeds, red pepper, lamb shoulder, boston lettuce for wraps, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/spicy-lamb-lettuce-wraps-52752431 (may not work)