Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       head          soft lettuce -- red leaf or round
  1       cup           steamed white rice

*** SAUCE ***

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       tablespoon    sesame oil
   1/4    pound         lean minced beef or sirloin steak -- finely chopped
  2       cloves        garlic -- finely chopped
  1 1/2   inch          fresh ginger -- finely chopped
  1       tablespoon    sesame oil
  2       tablespoons   rice wine or sherry
  2       tablespoons   kochujang * -- heaping tablespoons
  1       tablespoon    sugar -- heaping tablespoons
  2                     spring onions -- shredded

Preparation:

Raw leaf vegetables such as soft lettuce, sesame leaves, or ssukka (garland chrysthemum) are much enjoyed eaten simply as an accompaniment to pulgogi and kalbi. The method is to take a vegetable leaf, add a spoonful of rice, a piece of grilled meat, and a dollop of kochujang (red chili pepper paste), roll the whole thing up into a bundle and pop it into your mouth. Arrange the cleaned lettuce leaves on a plate. To make the sauce, add the sesame oil to a pan, and lightly fry the minced beef or steak. Drain off excess fat if necessary. Add all the remaining ingredients (except half the spring onions) and cook over a low flame for about 10 minutes. Spoon the sauce into a bowl, garnish with the remaining spring onions, and serve hot or cold. To eat, take a lettuce leaf, add a spoonful of hot rice, then a spoonful of the sauce, roll up into a bundle, and eat with the fingers. Store any remaining sauce in a tightly sealed container. It is delicious cold.