불고기상추쌈

Adding Ssam style ingredients to Bulgogi elevates this delicious dish to a whole new level.
Unlike other ssams, sangchu uses lettuce as the wrap. It is typically filled with rice, meat, pickled vegetables, and condiments like gochujang or ssamjang. All the ingredients are usually served separately, and each person can customize the wrapper to suit their needs.

Ingredients
1 recipe Bulgogi
4 bunch/bundle red leaf lettuce
"sticky" rice
6 cloves garlic
5 fresh jalapeño peppers
Ssam jang
4 Tbs of soybean paste (Korean-doenjang/Japanese-Miso)
4 Tbs medium ground red chili powder
1 tsp sugar
2 green/spring onion
4 cloves garlic
1 Tbs of sesame seeds
1/2 Tbs of sesame oil
1 Tbs rice wine
1 Tbs soy sauce
water

Directions
Prepare Bulgogi as directed in linked recipe.

During marinating:

Mix all Ssam jang ingredients in a small mixing bowl. Finely chop the garlic and green onion.
In order to maintain a mixable paste, add a small amount of water if necessary.
For one hour, cover and let stand at room temperature.

On a serving plate, separate lettuce leaves, rinse, and drain. Gently pat dry.

Place the garlic and peppers in separate small dishes after thinly slicing.

As directed in the linked recipe, cook the Bulgogi.

Serve with one bowl of rice for each person, and an array of banchan

Here's how to eat:
In one hand, place a leaf of lettuce, add a bit of rice, bulgogi, pepper and garlic, kimchi, and Ssam jang, then close your hand carefully. Eat the entire roll in one bite by carefully forming the lettuce into a ball around the "stuffing". You might have to practice to get that "one mouth full" size right.