Prep time: 45 min
Cook time: 8 min
Total time: 53 min
Ingredients: 1 lb ribeye steak, thinly sliced; 3 tablespoons soy sauce (substitute tamari for GF); 1 teaspoon gochugaru; ½ teaspoon black pepper; 4 cloves garlic, minced; ½ tablespoon ginger, grated; 10 sheets rice paper; 4 oz rice noodles (about ¼ cup cooked noodles per roll); 1 head butter lettuce; 8 oz cucumber, sliced; 10 oz carrots (about 2 large carrots), thinly sliced; ¼ cup gochujang; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1 tablespoon maple syrup; Water, to thin (optional); 1/2 tablespoon toasted sesame seeds

Ingredients

Units Scale

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

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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