Gochujang Beef Lettuce Cups

In a small pot, combine the rice and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

While the rice cooks, wash and dry the fresh produce. Cut off and discard the root end of the lettuce; separate the leaves. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise. Combine in a bowl. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a medium bowl, combine the soy sauce, hoisin sauce, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. 

While the rice continues to cook, to the bowl of sliced cucumbers and radishes, add the vinegar and half the sesame oil. Stir to combine. Set aside to marinate, stirring occasionally, at least 5 minutes. Taste, then season with salt and pepper if desired. 

Separate the beef; pat dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat the remaining sesame oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until the beef is just cooked through. Turn off the heat. Transfer to the bowl of glaze and stir to coat. 

Stack 2 lettuce leaves on top of each other. Top each stack with the cooked rice, glazed beef, and marinated vegetables (including the liquid). Serve the lettuce cups garnished with the sliced green tops of the scallions and sesame seeds. Enjoy!