Bring a medium pot of water to the boil (see tip). Preheat BBQ grill to medium (if using).
Add rice to pot of boiling water. Bring back to the boil and cook rice (ensuring a rapid boil) for about 20 minutes, or until grains are tender. Drain well through a sieve.
Pat beef dry and season lightly with salt. Toss in a large bowl with first measure of Korean sticky sauce.
Heat oil in a large fry-pan on medium heat. Cook beef for about 4 minutes each side for medium, or cooked to your liking. Rest, covered, before slicing thinly. Alternatively, use same method on BBQ.
Prep lettuce, carrot, radish and coriander
Serve lettuce cups filled with beef, kimchi, carrot and radish. Top with remaining Korean sticky sauce, coriander and sesame seeds. Serve rice on the side.