Recipe: Korean BBQ Spring RollsDescription: Fresh Vietnamese rice paper wraps filled with marinated bulgogi beef, crispy kimchi, cucumber, and fresh herbs, served with a spicy gochujang dipping sauce.Serves: 4 people Total Time: 40Difficulty: Easy to follow Ingredients needed: 300 g ribeye steak, 2 tablespoon soy sauce, 1 tablespoon sesame oil, 1 teaspoon sugar, 2 cloves garlic, 1 teaspoon ginger, 2 tablespoon gochujang, 1 tablespoon rice vinegar, 1 teaspoon honey, 12 pieces rice paper wraps, 1 cup kimchi, 1 small cucumber, 0.5 cup fresh herbsInstructions: In a bowl, mix the soy sauce, sesame oil, sugar, garlic, and ginger. Add the sliced ribeye steak and marinate for at least 15 minutes. While the beef is marinating, prepare the dipping sauce by combining gochujang, soy sauce, rice vinegar, honey, and sesame oil. Set aside. Heat a pan over medium-high heat and cook the marinated beef until browned and cooked through, about 5 minutes. Remove from heat. Prepare the rice paper wraps according to package instructions by soaking them briefly in warm water until pliable. To assemble the spring rolls, place a rice paper wrap on a flat surface. Add a few slices of cooked beef, a small amount of kimchi, cucumber strips, and fresh herbs. Roll the rice paper tightly around the filling, tucking the edges in as you go. Repeat with the remaining ingredients. Serve the spring rolls with the spicy gochujang dipping sauce.Perfect for: Meal planning, weekly preparation, home cooking Tags: fusion, Korean, Vietnamese, dinnerThis Korean BBQ Spring Rolls recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 40 minutes. Great for weekly meal prep and family dinners.