1. Very thinly slice up 1/2 to 1 cucumber and place in a dish or bowl. Cover with some rice vinegar, soy sauce, and sesame oil. Every once in a while, mix it around to make sure the cucumbers get evenly pickled.

2. Cook the rice as per package directions. Rinse your rice before you cook it and use a 1:2 ratio of rice: water. 

3. In a large fry pan over medium heat, start frying the ground beef. Create some nice browning on each side, then break up the beef until mostly cooked through. Remove from heat temporarily. Season the beef with some salt & pepper. 

4. Bring a large pot of water to a boil. Add in the vegetables and blanch them for 2 mins. Remove from the boiling water and run under cool water and drain. You can do this while the ground beef it frying up as it takes about 8-10 minutes to fry. 

5. Add the blanched vegetables to the frying pan that you used to fry the ground beef. Fry for a few minutes until the green beans and carrots are soft. Add the ground beef back in and the Gochujang paste. Also, add in 1 Tbsp of honey and the juice of 1 lime and a bit of the water from blanching the veggies. Mix in the sauce and adjust for flavours (may want more Gochujang, honey, lime, salt or pepper). 

6. Plate with rice, the Gochujang beef mixture, and the pickled cucumbers. Optionally garnish with some cilantro & sesame seeds. Enjoy!