Ingredients (serves 2)

• 200 g thinly sliced beef (ribeye or sirloin)
• 2 tbsp gochujang (Korean red chili paste)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp honey
• 1 clove garlic, minced
• 4 large lettuce leaves (for wrapping)
• 1 small carrot, julienned
• 1 small cucumber, julienned
• 1 tbsp toasted sesame seeds

Instructions

1. In a bowl, whisk together gochujang, soy sauce, vinegar, sesame oil, honey, and garlic.
2. Toss beef slices in the marinade until well coated. Let rest 10 minutes.
3. Heat a nonstick skillet over medium‐high. Cook beef for 2–3 minutes per side until slightly charred.
4. Lay out lettuce leaves. Divide cooked beef, carrots, and cucumbers among them.
5. Sprinkle with sesame seeds, roll up like a taco, and serve immediately.