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1. Wrap the tofu in a clean towel and press for 10 minutes to remove excess moisture, then crumble into small pieces. Mince the garlic and ginger, and thinly slice the scallions, keeping the white and green parts separate.
14 oz Firm tofu,
4 clove Garlic,
1 tbsp Fresh ginger,
4 piece Scallions
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2. Whisk the soy sauce, gochujang, brown sugar and half of the rice vinegar in a small bowl until smooth to make the sauce.
3 tbsp Soy sauce,
1.5 tbsp Gochujang,
1 tbsp Brown sugar,
1 tbsp Rice vinegar
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3. Thinly slice the cucumbers and toss with the remaining rice vinegar, salt and gochugaru. Set aside to lightly pickle while you cook.
1 tbsp Rice vinegar,
3 piece Persian cucumbers,
0.5 tsp Salt,
1 tsp Gochugaru (Korean chili flakes)
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4. Heat the neutral oil in a large skillet over medium-high heat. Add the ground beef and cook for 5 to 6 minutes, breaking it up, until browned. Drain off excess fat if needed.
1 lb Ground beef (90% lean),
1 tbsp Neutral oil
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5. Add the crumbled tofu and cook for 4 minutes until lightly golden, then stir in the garlic, ginger and scallion whites and cook for 1 minute until fragrant.
14 oz Firm tofu,
4 clove Garlic,
1 tbsp Fresh ginger,
4 piece Scallions
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6. Pour in the sauce and simmer for 2 to 3 minutes until glossy and absorbed. Remove from the heat and stir in the toasted sesame oil, then sprinkle with the scallion greens and toasted sesame seeds.
4 piece Scallions,
1 tbsp Toasted sesame oil,
1 tbsp Toasted sesame seeds
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7. Spoon some warm rice into each butter lettuce leaf, top with the beef and tofu filling and the pickled cucumbers, and fold up to eat. Serve any extra rice alongside.
3 cup Cooked short-grain rice,
12 piece Butter lettuce leaves,
3 piece Persian cucumbers
