Korean-inspired Beef Lettuce Wraps

In a small bowl, whisk together 3 tablespoons low-sodium soy sauce, 1 tablespoon brown sugar, 1 tablespoon toasted sesame oil, and 1 teaspoon gochugaru until the sugar is dissolved.

Heat a large skillet over medium-high heat. Add 1 pound ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-6 minutes.

Drain excess fat if necessary. Stir in 3 cloves minced garlic, 1 tablespoon grated ginger, and the white parts of the 4 sliced green onions. Cook for 1 minute until fragrant.

Pour the soy sauce mixture over the beef. Reduce heat to medium and let simmer for 2-3 minutes, stirring constantly, until the sauce thickens and coats the beef like a glaze.

Remove from heat and stir in half of the green parts of the green onions.

To serve, spoon the warm beef mixture into the butter lettuce cups. Garnish with the remaining green onions, 1/2 cup shredded carrots, and 1 tablespoon toasted sesame seeds.