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In a large skillet, heat avocado oil over medium heat. When the oil is hot, add the ground beef, breaking it up until browned and cooked through, about five minutes. Drain, if needed.
To the cooked ground beef, add 1-2 tablespoons gochujang sauce, 1 tablespoon garlic paste, 1 tablespoon ginger paste and 2 tablespoons brown sugar. Stir until the garlic and ginger are fragrant, 30 seconds.
Stir in ¼ cup low-sodium soy sauce and then let the beef simmer/cook for 4-5 minutes, undisturbed, until it is thickened, caramelized and crispy on the bottom.
In a medium bowl, combine 1 cup shredded carrots, 1 julienned Asian pear, 1 cup fresh herbs, 2 tablespoons seasoned rice vinegar and big pinches of sugar and salt, tossing until everything is evenly coated.
In a small bowl, stir together ¼ cup mayo, 1 tablespoon gochujang sauce, 1 clove grated garlic, and 1 tablespoon lime juice.
Cook rice or grain of choice, if using. Fill each butter lettuce leaf with a couple tablespoons of rice, several tablespoons of beef, some pear slaw, cubed avocado and a generous drizzle of gochujang aioli. Garnish with crushed peanuts or crispy shallots, if desired.