Korean-Style Beef Lettuce Cups

Make it tonight.

1. Cook the rice

   Rinse the rice. Put in a small saucepan with 225 ml water and bring to a boil. Cover, reduce to the lowest heat and cook 12 minutes. Remove from heat, keep covered 10 minutes, then fluff. Follow the rice packet if it specifies a different water ratio.

2. Quick-pickle the cucumber

   Toss sliced cucumber with rice vinegar, 1 tsp sugar and salt. Leave 15 minutes, tossing once, then drain. Wash and thoroughly dry the lettuce leaves.

3. Mix the sauce

   Stir together soy sauce, brown sugar and 2 tbsp water. Keep the sesame oil for the end.

4. Brown the beef

   Heat neutral oil in a large skillet over medium-high heat. Add beef and cook 6–8 minutes, breaking into small crumbles, until browned and cooked through to 71°C. Spoon away excess fat.

5. Glaze

   Stir garlic and ginger into the beef for 1 minute. Add the soy mixture and simmer 2–3 minutes, stirring, until glossy with a little sauce left. Remove from heat and stir in sesame oil and half the spring onions.

6. Build the cups

   Divide rice, beef and drained cucumber among 12 lettuce leaves. Finish with remaining spring onions and sesame seeds. Serve immediately, allowing 3 cups per person.

Make it yours.