My brother recently returned from Korea and informed me that they don't use lettuce to wrap up the grilled meat (along with rice, garlic & the delicious fermented soybean paste). Instead, it is a different tasty leaf and he has no idea what it was.
I can't seem to find what leaf is used. Anyone have any idea? Additional info on where it's available in the United States (over the web, in Northern California or Western Washington, to be specific) would be appreciated, too!
Is the fermented soybean paste (denjang?) usually bought or homemade? Any clues to best brand/recipe?
Thanks for all the help!