In a bowl, combine rice vinegar, water, honey, and a pinch of salt. Stir until the honey is dissolved, then add thinly sliced cucumbers. Allow them to pickle while you prepare the rest of the dish for at least 15 minutes.

Heat a tablespoon of oil in a large non-stick pan over medium heat. Add shredded carrots and a sprinkle of salt, cooking for about 10–15 minutes. Once cooked, transfer them to a bowl to keep warm.

In the same pan, heat another tablespoon of oil over medium-high heat. Add grated onion, minced garlic, and freshly grated ginger, sautéing for about 3 minutes until fragrant.

Add the ground beef to the aromatic mixture, breaking it up with a wooden spoon. Cook for about 5–7 minutes until the beef is browned and no longer pink. Drain any excess fat.

Stir in honey, soy sauce, gochujang, and rice vinegar, allowing the mixture to come to a gentle simmer for an additional 3 minutes until the sauce thickens slightly.

Taste the bulgogi mixture and adjust seasoning as necessary with more honey or soy sauce.

To serve, spoon the savory bulgogi onto cooked rice in bowls. Top with the sautéed carrots and freshly pickled cucumbers. Use leaves of Bibb lettuce to wrap the bulgogi.