Ingredients Jump to Instructions ↓

  1. 1 head soft lettuce -- red leaf or round

  2. 1 cup steamed white rice ** SAUCE ** Amount Measure Ingredient -- Preparation Method -- -- --

  3. 1/4 pound lean minced beef or sirloin steak -- finely chopped

  4. 2 cloves garlic -- finely chopped

  5. 1 1/2 inch fresh ginger -- finely chopped

  6. 1 tablespoon sesame oil

  7. 2 tablespoons rice wine or sherry

  8. 2 tablespoons kochujang-- heaping tablespoons

  9. 1 tablespoon sugar -- heaping tablespoons

  10. 2 spring onions -- shredded

Instructions Jump to Ingredients ↑

  1. 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.


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