This delicious Korean classic is a hands-on affair. Serve it family-style in the centre of the table and let everyone get involved. 'Ssam' means 'wrap', which gives you a big hint on how to eat this vibrant dish. Grab a leaf, fill it with flavourful beef and rice, then layer on those super-fresh toppings.
Place rice and 310ml (1¼ cup) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid, and cook for 15 minutes until cooked through. Leave covered until ready to serve. While rice is cooking, continue with step 2.
Bring beef to room temperature. Place miso paste, gochujang, 2 teaspoons rice wine vinegar, 1 teaspoon sugar, soy sauce and sesame oil in a bowl and mix to combine.
Thinly slice cucumber and radishes and place in a bowl with remaining sugar, remaining rice wine vinegar, salt and pepper. Toss to combine and set aside to lightly pickle.
Finely grate ginger. Rinse and separate lettuce leaves. Thinly slice spring onions, keeping the white and green parts separate.
Heat a non-stick frypan over medium-high heat. Add beef and cook, without stirring, for 2 minutes. Add white spring onion, ginger and 20ml (1 tablespoon) spicy miso sauce and cook, stirring, for a further 2 minutes or until beef is caramelised and cooked through.
Place rice and beef in separate serving bowls. Serve with remaining spicy miso sauce, green spring onion, lettuce cups and pickled vegetables.