In a medium bowl, whisk together rice vinegar, water, honey, and salt until dissolved. Add cucumbers, submerging them for at least 15 minutes.

Heat oil in a sauté pan over medium-high heat. Add carrots and a pinch of salt, cooking until tender, about 10-15 minutes.

In another pan, heat oil over medium heat. Sauté onion, garlic, and ginger for about 3 minutes.

Add ground beef to the aromatic mix, cooking until browned, about 5-7 minutes. Drain excess fat.

Stir in honey, soy sauce, gochujang, and mirin. Cook for 3 minutes until the sauce thickens.

Serve beef mixture in a Bibb lettuce leaf, top with sautéed carrots and pickled cucumbers, alongside cooked rice.