Grilled Korean-Style Beef

Cut the beef into long, thin strips along its natural fibers and place them in a bowl. Combine soy sauce, rice wine, sugar, garlic, sesame oil, black pepper, and chili paste in a separate small bowl. Pour one-third of this marinade over the beef strips, ensuring they are evenly coated. Allow the mixture to sit at room temperature for a minimum of one hour, or refrigerate it for an extended period. Simmer the remaining marinade and green onions in a small saucepan for just one minute before pouring it into a serving dish to cool down.

Rinse the lettuce leaves thoroughly and dry them with a clean towel. Remove any large, tough stems from the leaves. Gently press each leaf flat with the blunt side of a cleaver or large knife to make it more pliable. Arrange the prepared lettuce leaves on a serving dish.

Preheat your grill to medium-high heat and lightly brush it with oil. Position the grill grate three inches above the coals, ensuring optimal heat distribution. Cook the beef strips to your desired level of doneness - about three minutes per side for medium-rare. Slice the beef against its natural fibers into thin strips.

To enjoy your dish, each diner should place some beef and sauce onto a lettuce leaf, fold it into a neat bundle, and consume it with their fingers.