• In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• Meanwhile, wash and dry produce. • Trim and thinly slice cucumber. Trim and thinly slice scallions, separating whites from greens. Trim and discard root end from lettuce; separate leaves.

• In a medium bowl, combine cucumber, scallion greens, vinegar, 1⁄4 tsp sugar, 1⁄4 tsp salt, and as much Sriracha as you like (1⁄2 tsp sugar and 1⁄2 tsp salt for 4 servings). • Set aside, stirring occasionally, until ready to serve.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef* and scallion whites; season with pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Remove pan from heat. (Carefully drain any excess grease from pan.)

• Stir bulgogi sauce and sesame seeds into pan with beef mixture until evenly coated.

• Fluff rice with a fork. • Divide lettuce leaves between plates. Fill with rice, beef bulgogi, and as many spicy pickles (draining first) as you like. Serve. ***Ground Beef is fully cooked when internal temperature reaches 160°.***