In a small bowl, whisk together 2 tablespoons of rice vinegar, 2 tablespoons of water, 1 tablespoon of honey, and a pinch of salt until dissolved. Add your sliced cucumbers to the mixture, ensuring they’re fully submerged. Set aside for about 15 minutes.

In a large skillet, heat 1 tablespoon of oil over medium heat. Add shredded carrots and sauté for 10 to 15 minutes until softened. Move them to a bowl and cover to keep warm.

In the same skillet, add another tablespoon of oil and heat over medium-high. Add grated onion, minced garlic, and fresh ginger; cook for about 3 minutes until fragrant.

Add 1 pound of ground beef to the skillet and cook, breaking apart until browned and fully cooked, about 5 to 7 minutes. Drain excess fat if necessary.

Stir in 2 tablespoons of honey, 3 tablespoons of soy sauce, 1 tablespoon of gochujang, and 2 tablespoons of mirin. Cook for an additional 3 minutes until sauce thickens.

Serve by placing a scoop of beef bulgogi mixture into Bibb lettuce leaves, topped with sautéed carrots and pickled cucumbers. Serve alongside warm cooked rice.