Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1         head          soft lettuce -- red leaf or round
                        steamed white rice
*** SAUCE ***
1         tablespoon    sesame oil
1/4       pound         lean minced beef or sirloin steak -- finely chopped
2         cloves        garlic -- finely chopped
1 1/2     inch pie      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.