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 leaft, 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 mounth.
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.
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