1 pound peeled, deveined shrimp (450 g) 1/4 cup gochujang (also called kochujang) * (60 ml) 2 teaspoons honey (optional)(10 ml) 1 teaspoon unseasoned rice vinegar (5 ml) 1 tablespoon cold butter, sliced into small cubes (15 ml) 1/4 cup finely chopped cilantro (60 ml) 1/2 cup kimchi (40 g) 1 cup PRIMAL KITCHEN ™ Mayo (220 g) (marksdailyapple.com)
Allow guests to spread very small amounts of kochujang over lettuce leaves, arrange lamb and vegetables in lettuce leaves, then wrap filling with lettuce leaves and dip into sauce. (epicurious.com)
Place kochujang (hot pepper paste) in small bowl. (epicurious.com)