Red leafy Lettuce also called “JeokSangChu (적상추), along with perilla, is the most used raw vegetable in Korean cuisine. Contrary to the fact that Perilla is preferred because of its unique flavor, lettuce has no particular taste, so it is popular as a leafy vegetable wrapped in meat. Korean lettuce wraps are eaten wrapped in raw vegetables and cooked meat, which are rarely found in food cultures of other countries.
Lettuce wraps, which Koreans enjoy, are now a supporting role attached to the side of the meat, but originally, it was a custom of wrapping a fortune and eating it. Fresh lettuce grown by ourselves and barley rice with ssamjang served with ssamjang was the basis of a healthy diet for our ancestors. Lettuce supplements vitamin C, beta-carotene, and fiber, which are lacking in meat, prevent cholesterol from accumulating in the body and purify the blood.