Recipe courtesy of Lee Anne Wong
4 hr 45 min
50 min
6 to 8 servings
4 hr 45 min
50 min
6 to 8 servings


  • 2 tablespoons toasted sesame seeds, plus more for sprinkling
  • 1 cup soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons sugar
  • 2 tablespoons rice vinegar
  • 1/2 cup chopped scallions (green and white parts mixed) 
  • 2 teaspoons finely grated fresh ginger
  • 4 large cloves garlic, chopped
  • 1 tablespoon red chile flakes
  • 1/2 teaspoon ground black pepper
  • Two 16-ounce boneless beef rib eye steaks
  • 1 tablespoon vegetable oil
  • 2 cups kimchee cabbage, drained
  • 16 round rice paper wrappers
  • 16 butter lettuce leaves
  • Pickled Asian Pears, recipe follows
  • Fresh mint, Thai basil and cilantro leaves, for garnish 
  • 1/2 cup toasted pine nuts
Pickled Asian Pears:
  • 1 cup rice vinegar
  • 1/2 cup sugar
  • Heavy pinch salt
  • 2 Asian pears, cut into 1/4-inch batons


Watch how to make this recipe.

Grind the sesame seeds in a coffee grinder until fine. Place the ground sesame seeds in a medium bowl and add the soy, sesame oil, sugar, rice vinegar, 2 tablespoons water, scallions, ginger, garlic, red chile flakes and black pepper; stir until thoroughly combined. 

Place the steaks in a large baking dish, pour the marinade over and turn to coat. Cover and let marinate in the refrigerator for at least 2 hours to overnight. Preheat the grill or broiler to high heat. Remove the steaks from the marinade and allow the steaks to come to room temperature, 20 to 30 minutes. 

Place the marinade in a pot and bring to a boil. Simmer for 3 minutes and then remove from the heat and set aside. 

Grill the steaks on both sides until medium rare, 4 to 5 minutes until the first side is golden brown, then turn the steaks and cook for 5 to 6 minutes more. Remove the steaks from the heat and allow them to rest for 5 minutes. Slice the beef into thin slices and lightly brush with the cooked marinade. 

Heat a large nonstick saute pan over high heat. Add the vegetable oil and kim chee to the pan. Fry the kim chee until it begins to brown and color, stirring occasionally. Remove from the pan and set aside to cool. 

To assemble, fill a shallow baking dish or fry pan (something that will fit the diameter of the rice paper) with 3 cups hot water. Working with one wrapper at a time, soak the rice paper for 10 seconds in the hot water - no longer, as the rice paper is very delicate and will tear easily. Lay the softened wrapper on a flat surface. Place a butter lettuce leaf in the center, and then 2 ounces of sliced beef on top. Add a hefty pinch of caramelized kim chi, followed by a few spears of Pickled Asian Pears and few pieces each of mint, Thai basil and cilantro leaves. Sprinkle with toasted pine nuts. Carefully fold the bottom of the wrapper up to cover the filling. Fold in the left and right sides, and then tuck and roll it over twice, tightly like a cigar. Repeat these steps until all of the wrappers have been used. Keep the summer rolls separated on a platter or sheet tray (they tend to stick together) and cover with a damp paper towel. Refrigerate until ready to serve.

Pickled Asian Pears:

In a medium bowl, whisk the vinegar, sugar and salt together until the sugar dissolves. Toss the pear batons in the marinade and allow to sit immersed in the fridge for at least an hour.

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