Korean-Style Beef Lettuce Cups with Pickled Vegetables

Begin by preparing the quick-pickled vegetables. In a medium bowl, combine the julienned cucumber, carrot, and sliced radishes. In a small bowl, whisk together 3 tbsp rice vinegar, 1/2 tsp salt, and 1 tsp sugar until dissolved. Pour over the vegetables, toss to coat, and set aside to pickle while preparing the rest of the meal.

In a small bowl, make the beef sauce by combining 2 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp brown sugar, and 1 tbsp gochujang. Stir until well mixed and set aside.

Heat a medium skillet over medium-high heat. Add 8 oz ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 5-6 minutes.

Add 2 minced garlic cloves, 1 tbsp grated ginger, and the white parts of the green onions to the beef. Cook for 1 minute until fragrant.

Pour the prepared sauce over the beef mixture and stir to coat. Reduce heat to medium-low and simmer for 2-3 minutes until the sauce has thickened slightly and the beef is well glazed.

Drain the pickled vegetables, reserving a small amount of the pickling liquid.

To serve, arrange the butter lettuce leaves on a serving platter. Spoon the Korean beef mixture into each lettuce cup, top with the pickled vegetables, sprinkle with the green parts of the green onions and 1 tbsp toasted sesame seeds.

Drizzle a small amount of the reserved pickling liquid over the filled lettuce cups if desired for extra tanginess.