El Cordero
Lamb Saddle, Picante Achifado, Rocoto Kimchi, Chile Crunch, Seaweed Chaufa, Pickled Daikon, Lettuce
Chef Jean-Paul Fung of La Mar by Gastón Acurio | Miami, FL
Adapted by StarChefs | June 2025 | Photo: Alexander Zeren
INGREDIENTS
Kimchi Base:
Yield: 3 quarts
75 grams sweet rice flour
350 grams Korean pears
320 grams radishes
250 grams garlic
180 grams white onions
60 grams ginger
200 grams gochugaru
310 grams granulated sugar
Rocoto Kimchi:
Yield: 20 servings
6 ounces rocoto paste
2 Napa cabbages, quartered and rinsed
Kosher salt
Pickled Daikon:
Yield: 2 quarts
1 pound peeled daikon radishes, sliced into 2-millimeter rounds
2 ounces peeled baby carrots, sliced into 2-millimeter rounds
Aji amarillo
½ cup kosher salt
2 cups granulated sugar
4 cups white vinegar
Five Spice Broth:
Yield: 5 liters
5 cloves garlic
2 pieces ginger
1 bunch scallions, sliced
1 cup Shiaoxing wine
250 grams soy sauce
46 grams hoisin sauce
8 grams cinnamon stick
8 grams star anise
8 grams fennel seeds
2 grams cloves
2 grams Sichuan peppercorns
Picante Achifado:
Yield: 5 liters
500 grams chopped red onions
65 grams minced garlic
750 grams aji panca paste
250 grams aji amarillo paste
50 grams black bean paste
500 grams chopped peanuts
475 grams chopped potatoes
225 grams toasted and rehydrated papa seca
2 cloves
2 bay leaves
20 grams kosher salt
8 grams ground black pepper
5 grams ground cumin
4 grams dried oregano
2 grams ground cinnamon
500 grams dark chocolate
250 grams reduced chica morada
250 grams reduced heavy cream
Chile Crunch:
Yield: 2 quarts
80 grams aji limo, seeded
80 grams aji amarillo, seeded
80 grams rocoto chile, seeded
6 cups vegetable oil
120 grams minced garlic
1 teaspoon fermented black bean paste
40 grams thinly sliced scallions
20 grams gochugaru
20 grams dried aji panca, seeded
20 grams lightly toasted sesame seeds
20 grams crispy shallots
1 teaspoon granulated sugar
Kosher salt
Seaweed Chaufa:
Yield: 2 servings
2 teaspoons canola oil
1 egg, whisked
2 cups day-old, cooked rice
¼ teaspoon minced garlic
¼ teaspoon minced ginger
1 teaspoon sesame oil
1 teaspoon soy sauce
2 ounces wakame stock
2 sheets nori, toasted and shredded
1 tablespoon fried shallots
1 tablespoon green onions
Kosher salt
To Assemble and Serve:
Yield: 1 serving
6 ounces lamb saddle
Butter
Kosher salt
Garlic
5 leaves lettuce
METHOD
For the Kimchi Base:
In a pot over medium heat, bring rice flour and 525 grams water to a simmer. Cook until a thick paste is achieved. Remove from heat and let cool. In a Vitamix Commercial blender, purée pear, radish, garlic, onion, ginger, and 200 grams water until smooth. Transfer mixture to a mixing bowl and stir in remaining ingredients. Add rice flour and mix until well combined. Transfer to an airtight container and refrigerate.
For the Rocoto Kimchi:
In a Vitamix Commercial blender, purée rocoto paste and 1 quart Kimchi Base until smooth. Set aside. On a work surface, season cabbages with salt, making sure to reach layers between leaves. Layer seasoned cabbages in a nonreactive container. Cover and let sit 1 hour at room temperature. Stir and let sit additional 30 minutes. Rinse and return to a work surface. Evenly coat cabbage in rocoto mixture. Transfer to an airtight container. Seal and refrigerate until desired flavor is achieved.
For the Pickled Daikon:
On a work surface, massage daikon with salt. Transfer to a mixing bowl and let sit 10 minutes. Rinse three times to remove salt. Transfer to a nonreactive container with sugar. Mix until sugar begins to melt. Add vinegar and continue mixing until sugar has fully dissolved. Add carrots and peppers. Cover and refrigerate 2 days.
For the Five Spice Broth:
In a pot over medium heat, sauté garlic, ginger, and scallions. Deglaze pan with wine and cook until alcohol has evaporated. Add remaining ingredients and 3 liters water. Let simmer until desired flavor is achieved. Remove from heat and let cool. Strain into an airtight container and refrigerate.
For the Picante Achifado:
In a pot over medium heat, sauté onions until soft and translucent. Add garlic, pepper pastes, and black bean pastes. Cook until oil begins to rise to the surface. Add peanuts, potatoes, papa seca, herbs, spices, and 4 liters Five Spice Broth. Bring to a simmer, then stir in chocolate. Once chocolate has melted, add morada and cream. Continue cooking until desired flavor is achieved. Using a Vitamix Commercial immersion blender, purée mixture until smooth. Let cool. Transfer to an airtight container and refrigerate.
For the Chile Crunch:
In a Vitamix Commercial blender, purée ajo limo, ajo amarillo, and rocoto chile until smooth. Set aside. In a pot over low heat, warm 4 cups oil. Add garlic, chile purée, black bean paste, and scallions. Continue to cook until garlic has caramelized, stirring occasionally. Remove from heat and set aside. In a nonreactive container, add gochugaru, dried aji panca, and sesame seeds. Set aside. In a separate pot over medium flame, heat remaining 2 cups oil. Pour hot oil over dried chile mixture, in batches, stirring in between each addition. Stir in crispy shallots. Add sugar-chile oil mixture and mix until well combined. Season with salt. Transfer to an airtight container and reserve.
For the Seaweed Chaufa:
In a wok over medium flame, heat canola oil. Add egg and tilt wok to evenly spread. Add rice and mix to combine. Add garlic and ginger and continue to cook until aromatics are lightly toasted. Stir in sesame oil and soy sauce. Working in batches, add wakame stock. Once flavors have focused, stir in nori, shallots, and green onions. Season with salt. Remove from heat and let cool.
To Assemble and Serve:
Heat the water bath of an immersion circulator to 135°F. In vacuum bag, add add lamb, butter, and salt. Seal and cook sous vide 2 hours. Let cool. In a small pot over low heat, warm Picante Achifado. In a pan over medium-high heat, sear lamb, fat-side-down until lightly charred. Add garlic and butter and baste until desired doneness is achieved. Transfer to a work surface and let rest. Spoon 3 ounces warm Picante Achifado into the center of a serving plate. Slice lamb and shingle over top. Drizzle with 1 teaspoon Chile Crisp. Serve with lettuce, 1½ ounces Pickled Daikon, 1 cup Seaweed Chaufa, and 2 ounces Rocoto Kimchi.
