Korean BBQ Beef Rice Paper Rolls (Print Version)

Fresh rice paper rolls filled with saucy Korean BBQ beef, crisp vegetables, nori, herbs, and a quick gochujang dipping sauce.

# Ingredients:

For the Korean BBQ beef

01 - 1 lb (450 g) lean ground beef
02 - 2 cloves garlic, minced
03 - 1 teaspoon fresh ginger, grated
04 - 2 tablespoons low-sodium soy sauce or tamari
05 - 1 tablespoon honey or packed brown sugar
06 - 1 tablespoon toasted sesame oil
07 - 1 tablespoon gochujang, or less to taste
08 - 1 teaspoon rice vinegar
09 - 1/2 teaspoon black pepper
10 - 1 teaspoon neutral oil, if using very lean beef

For the rolls

11 - 10 large rice paper wrappers, plus extra in case of tearing
12 - 5 sheets nori, halved
13 - 10 romaine lettuce leaves, ribs trimmed if thick
14 - 1 medium carrot, julienned
15 - 1/2 English cucumber, seeds removed and julienned
16 - 1 red bell pepper, thinly sliced
17 - 1/2 cup fresh cilantro leaves
18 - 2 teaspoons toasted sesame seeds

For the gochujang dipping sauce

19 - 2 tablespoons gochujang
20 - 1 tablespoon low-sodium soy sauce or tamari
21 - 1 tablespoon rice vinegar
22 - 1 tablespoon honey
23 - 1 teaspoon toasted sesame oil
24 - 1 small garlic clove, finely grated
25 - 1 teaspoon toasted sesame seeds
26 - 1-2 tablespoons water, to thin

# Instructions:

01 - Heat a large skillet over medium-high heat. Add the beef and cook for 5-7 minutes, breaking it into small crumbles, until browned and cooked through. Spoon off excess fat if needed.
02 - Add the garlic, ginger, soy sauce, honey, sesame oil, gochujang, rice vinegar, and black pepper. Cook for 2-3 minutes, stirring often, until the sauce thickens and coats the beef. Let cool for 8-10 minutes.
03 - Whisk the gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic, sesame seeds, and 1 tablespoon water. Add more water until the sauce is smooth and dip-friendly.
04 - Set out the nori, lettuce, carrot, cucumber, bell pepper, cilantro, sesame seeds, cooled beef, and a wide shallow dish of warm water. Place a damp towel or cutting board in front of you.
05 - Dip one rice paper wrapper in warm water for 5-8 seconds. Lay it on the work surface while it is still slightly firm. It will keep softening as you fill it.
06 - Place a half sheet of nori in the center. Add lettuce, a spoonful of beef, carrot, cucumber, bell pepper, cilantro, and a pinch of sesame seeds in a narrow line.
07 - Fold the bottom edge over the filling, fold in the sides, then roll into a snug cylinder. Repeat with the remaining wrappers and serve right away with the dipping sauce.

# Notes:

01 - Best served the same day for the freshest texture.
02 - Cool the beef slightly before rolling so the wrappers do not weaken.
03 - Use two overlapping rice paper wrappers for extra sturdy party rolls.

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