These Korean BBQ rice paper rolls are one of those dishes that is both fresh and satisfying at the same time. Plus, so healthy! Thinly sliced ribeye is marinated with soy sauce, gochugaru, and black pepper, then quickly cooked with garlic and ginger for a flavorful filling. The steak pairs beautifully with cool, crisp vegetables and tender noodles, all wrapped up in soft rice paper.
Because everything is wrapped individually, they’re also great for serving family-style or for sharing with friends. These will seriously become a family favorite!
When you make these, you need to also make the gochujang dipping sauce. It perfectly ties everything together. It’s slightly spicy, a little tangy from rice vinegar, and balanced with a touch of maple syrup for sweetness. When you dip the rolls into the sauce, it coats the steak and vegetables with that bold Korean-inspired flavor that makes each bite incredibly addictive.
These rolls are perfect for warmer days when you want something flavorful without turning on the oven for long. They also make a great appetizer or party dish since they look beautiful on a platter and can easily be prepped ahead. Once you get the hang of rolling the rice paper, they come together quickly and are a fun way to bring bright, fresh flavors to the table.
Ingredients:
- Ribeye Steak: Thinly sliced ribeye adds rich flavor and tenderness to the rolls. Because it has good marbling, it stays juicy even when cooked quickly in a hot pan. Alternatively, you can also use ground beef for this recipe. I’ve done it many times, and it tastes great, just know that it doesn’t hold as well when rolled.
- Soy Sauce: Provides the salty, savory base for the steak marinade and enhances the natural umami flavor of the beef.
- Gochugaru: A Korean chili flake that adds gentle heat and a subtle smoky flavor without making the dish overly spicy.
- Black Pepper: Adds a mild warmth and depth to the marinade, helping round out the savory flavors of the steak.
- Garlic: Cooked with the steak, garlic adds a bold aromatic flavor that pairs beautifully with the savory marinade.
- Ginger: Fresh ginger brings a bright, slightly spicy freshness.
- Rice Paper: The wrapper that holds everything together. When briefly dipped in water, rice paper becomes flexible and perfect for rolling.
- Rice Noodles: These add a soft, chewy texture and make the rolls more filling while soaking up some of the flavorful juices from the steak.
- Butter Lettuce: Adds a delicate crunch and acts as a barrier between the filling and rice paper.
- Cucumber: Provides refreshing crispness and a clean, cool flavor that balances the savory beef.
- Carrots: Thinly sliced carrots add sweetness, crunch, and vibrant color to the rolls.
- Gochujang: The base of the dipping sauce, gochujang brings a deep fermented chili flavor that is savory, slightly sweet, and mildly spicy.
- Rice Vinegar: Adds brightness and acidity to the sauce.
- Sesame Oil: A small amount adds a nutty aroma and depth that complements the Korean flavors in the dish.
- Maple Syrup: Adds a touch of sweetness to balance the spice and tanginess of the sauce.
- Total Time: 53 minutes
Ingredients
For the Steak:
- 1 lb ribeye steak, thinly sliced
- 3 tablespoons soy sauce (substitute tamari for GF)
- 1 teaspoon gochugaru
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
- 1/2 tablespoon ginger, grated
For the Rolls:
- 10 sheets rice paper
- 4 oz rice noodles (about 1/4 cup cooked noodles per roll)
- 1 head butter lettuce
- 8 oz cucumber, sliced
- 10 oz carrots (about 2 large carrots), thinly sliced
Gochujang Dipping Sauce:
- 1/4 cup gochujang
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup
- Water, to thin (optional)
- 1/2 tablespoon toasted sesame seeds
Instructions
- In a bowl, combine soy sauce, gochugaru, black pepper, and salt. Add the thinly sliced ribeye and toss well to coat. Let the steak marinate for about 30 minutes while you prepare the other ingredients.
- Heat a skillet over medium-high heat. Add the garlic and ginger and cook for about 30 seconds, until fragrant. Add the marinated steak and cook quickly, flipping once halfway, about 2 – 3 minutes total. Set aside.
- Cook the rice noodles according to package instructions. Drain, rinse under cold water, and set aside.
- In a small bowl, whisk together gochujang, rice vinegar, sesame oil, and maple syrup. Add a little water at a time until the sauce reaches your desired consistency.
- Fill a shallow dish with warm water. Submerge one sheet of rice paper into the water for 5 seconds until slightly softened. Note that it will continue to soften as you work with it, so try to work fast in the next couple steps.
- Place the wrapper on a clean work surface and add: 1 piece of butter lettuce, about ¼ cup rice noodles, 2 – 3 slices of steak, a slice of cucumber, and a small handful of carrots.
- Fold the bottom of the wrapper over the filling, fold in the sides, and roll tightly. Cut the roll in half.
- Continue assembling until all ingredients are used. This recipe makes about 10 rolls (or 20 halves). Serve immediately with the gochujang dipping sauce (simply combine all the ingredients and mix well).
Notes
Tip: If stacking the rolls together, I recommend putting a little sesame oil on your hands, rubbing them together, and lightly coating each of the rolls in the oil to prevent sticking.
- Prep Time: 45 minutes
- Cook Time: 8 minutes
Nutrition
- Serving Size: 10 rolls
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