Make the marinade:

Mix Greek yogurt, salt, Asian pear, and 3 pinches of gochugaru together in a large bowl. Yogurt’s lactic acid and calcium help tenderize the meat by breaking down proteins as well as the enzymes in the whey. An enzyme called calpain from Asian pear helps tenderize meat.

Trim away any large pieces of fat from your American lamb shoulder, and remove any of the additional blood lines or connective muscle. *You can ask your butcher to do this as well. Cut the American lamb shoulder into 1.5 to 2-inch cubes and place in marinade. Let lamb marinate in the fridge for at least 6 hours.

Make the garlic confit: 

Place the garlic cloves in a small saucepan. Add enough olive oil to just cover the cloves. Bring to a simmer over low heat and  simmer until golden brown and easily able to smash with a knife or fork, about 20 minutes. Remove from the heat and let cool.

Make the Ssamjang:

Mix together the doenjang, gochujang, chives, garlic, chiffonade perilla, green onion, sesame oil, chopped walnuts, Asian pear and 4 pieces of the garlic confit. Mix well until a paste-like texture is formed.

To Serve:

Trim the stems of lettuces and place into cold water with ice to crisp up the leaves. I am using perilla, butter lettuce, and red leaf lettuce. 

Bring your marinated lamb out and wipe off any excess marinate. Place 3 to 4 pieces of marinated lamb onto skewers. Repeat until all of the lamb is skewered.

Place a large frying pan or griddle over medium-high heat. Once the pan is hot, add the neutral oil. Place the lamb skewers and green onion whites onto the hot pan and cook each side until golden brown and delicious, about 4 to 6 minutes per side. Take off the heat and let rest for 5 minutes once each side is a dark brown. 

While your meat rests, pull out and dry your lettuce leaves from the ice bath. Once lamb is rested, cut into slices and sprinkle with Maldon salt. 

Line up your lettuce cups, place ssamjang sauce onto leaves, and place lamb skewer slices on top of the sauce. Place your Biquinhos peppers and top with any other condiments, herbs or flowers to your liking. Take a big bite and enjoy! 

Pickled Biquinos Peppers:

1 cup Biquino peppers

½ cup water

½ cup white vinegar

1 teaspoon Kosher salt

2 teaspoons sugar

Place Biquinhos in a heat proof jar. Bring water, vinegar, salt and sugar to a boil over medium heat. Boil until sugar and salt are dissolved. Carefully pour boiling mixture into the jar over the peppers and let sit until cooled. Will keep in the fridge for up to 1 week.