Here's the spread: homemade Japchae, bulgogi, salted daichon with raw oysters (I never make this except for special occasions but it's traditional), red leaf lettuce and perilla leaves. It doesn't look like much but that is the culmination of three hours of work.
You eat ssam by tearing a piece of lettuce, then adding a perilla leaf. Next you slather some dangjang or chochujang (traditional korean pastes) and layer with rice and your choice of meat. Lastly you put the whole thing in your mouth like a taco.
