Gochujang Beef Lettuce Wraps with Quick Cucumber Pickles

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 1 lb lean ground beef (90/10)
• 3 Tbsp gochujang paste
• 2 Tbsp low-sodium soy sauce
• 1 Tbsp toasted sesame oil
• 1 Tbsp brown sugar or honey
• 3 minced garlic cloves
• 1 Tbsp grated fresh ginger
• 4 sliced green onions
• 2 heads butter lettuce or romaine hearts
• 1 English cucumber
• 3 Tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp total kosher salt
• 1 Tbsp toasted sesame seeds
• 2 cups cooked short-grain rice (optional)

Instructions

1. 1Make quick pickles first: thinly slice cucumber into half-moons, toss with rice vinegar, sugar, and salt; set aside to pickle at room temperature while you cook.
2. 2Heat a large skillet over medium-high. Add ground beef and break it up with a wooden spoon; cook 5–6 minutes until no pink remains and edges start to brown.
3. 3Drain excess fat if needed, then stir in gochujang, soy sauce, sesame oil, brown sugar, garlic, and ginger. Cook 2–3 more minutes until the sauce clings and becomes glossy and caramelized.
4. 4Stir in most of the sliced green onions, reserving some for garnish, and remove from heat.
5. 5Separate and wash lettuce leaves, patting them very dry so they stay crisp; arrange on a platter.
6. 6Spoon a small scoop of optional warm rice into each lettuce cup if desired, then top with a generous spoonful of the gochujang beef.
7. 7Add a few cucumber pickles on top of the meat, sprinkle with sesame seeds and remaining green onions.
8. 8Serve immediately family-style so everyone can build their own wraps; the beef mixture reheats beautifully for next-day lunch boxes packed with lettuce and pickles separate.