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1
Using a very sharp knife, cut the beef into very thin slices, each about 5 inches long and 2 inches wide.
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2
Place them in a large nonreactive bowl and set aside.
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3
In another bowl, combine the soy sauce, water, sugar, sake, scallion, garlic and sesame oil and stir until the sugar is dissolved.
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4
Pour the mixture over the meat and set aside to marinate at room temperature for 1 hour, stirring occasionally.
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5
When ready to cook, prepare a charcoal or table-top grill with a fairly fine grill surface.
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6
When very hot, remove the meat from the marinade and discard the marinade.
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7
Grill the meat until nicely browned, about 2 to 3 minutes per side.
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8
(Alternatively, preheat a large cast-iron skillet over high heat and cook the meat slices a few at a time, turning once, until browned.)
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9
Transfer to a warmed platter.
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10
Place soybean paste, hot peppers and garlic in separate bowls and place lettuce leaves on a plate.
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11
Serve with rice and side dishes (recipes follow).
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12
To eat, top a lettuce leaf with a piece of meat and your choice of garnishes or side dishes, fold the leaf over the filling and eat with your fingers.
