Spicy Noodles with Steak and Egg in Brown Rice Paper
Spicy Noodles with Steak and Egg in Brown Rice Paper is a medium Korean Fusion recipe that serves 2. 450 calories per serving. Recipe by Lisa Nguyen on YouTube.
Prep: 12 min | Cook: 11 min | Total: 33 min
Cost: $22.15 total, $11.08 per serving
Ingredients
- 200 g Cooked Denver Steak (Thinly sliced; can use any cooked steak)
- 4 sheets Brown Rice Paper (8‑inch round sheets, soft and pliable)
- 1 package Spicy Kimchi Ramen Noodles (85 g dry, includes seasoning packet)
- 1 tablespoon Kimchi Flakes (From the ramen package; adds extra crunch)
- 2 pieces Large Egg (Room temperature; yolk will be cooked through)
- 1 tablespoon Vegetable Oil (For searing steak and frying egg)
- 1 pinch Salt
- 1 pinch Black Pepper
- 1 teaspoon Soy Sauce (Optional, for seasoning steak)
- 1 teaspoon Sesame Oil (Optional drizzle for extra aroma)
Instructions
Slice the Steak
Place the leftover Denver steak on a cutting board and slice it into thin strips about 1/4‑inch wide.
Time: PT5M
Cook the Kimchi Noodles
Bring a pot of water to a boil, add the spicy kimchi ramen noodles, and cook according to package directions (usually 3‑4 minutes). Drain and set aside.
Time: PT5M
Temperature: 212°F
Soak the Rice Paper
Fill a shallow bowl with warm water (about 110°F). Submerge one brown rice paper sheet for 10‑15 seconds until pliable, then lay it flat on a clean surface. Repeat with remaining sheets, keeping them covered with a damp towel.
Time: PT2M
Sear the Steak
Heat 1/2 tablespoon vegetable oil in a large skillet over medium‑high heat. Add the steak strips, season with a pinch of salt and pepper, and sear for 2‑3 minutes, stirring quickly until just heated through.
Time: PT3M
Temperature: 375°F
Fry the Egg
In the same skillet, add the remaining oil and crack an egg. Cook over medium heat for about 2‑3 minutes, flipping once, until the yolk is fully set (no runny center). Repeat for the second egg.
Time: PT3M
Temperature: 350°F
Assemble the Spring Rolls
On a soaked rice paper sheet, place a small handful of kimchi noodles, a few strips of seared steak, one fried egg (cut in half if desired), a spoonful of kimchi, and sprinkle kimchi flakes on top. Fold the sides inward and roll tightly, sealing the edge with a dab of water.
Time: PT5M
Serve
Place the finished rolls on a serving plate. Optionally drizzle with a little soy sauce or sesame oil for extra flavor. Enjoy immediately while warm and crisp.
Time: PT0M
Nutrition Facts
- Calories
- 450
- Protein
- 30 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 5 g
Dietary info: Contains meat, Contains gluten, Contains egg
Allergens: Egg, Wheat, Soy, Sesame
Ingredient Substitutions
- Instead of Cooked Denver Steak: Grilled chicken breast, Firm tofu
- Instead of Brown Rice Paper: Regular rice paper, Large lettuce leaves
- Instead of Spicy Kimchi Ramen Noodles: Plain ramen noodles + kimchi, Soba noodles with kimchi
- Instead of Kimchi Flakes: Crushed kimchi, Toasted sesame seeds
- Instead of Large Egg: Egg whites only, Silken tofu scramble
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Salt: Soy sauce
- Instead of Black Pepper: White pepper
- Instead of Soy Sauce: Tamari
- Instead of Sesame Oil: Peanut oil
Equipment Needed
- Large Skillet
- Small Pot
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Tongs (optional)
- Wooden Spoon (optional)
- Serving Plate (optional)
Critical Steps — Do Not Skip
- Slice the steak thinly against the grain.
- Do not over‑soak the brown rice paper.
- Re‑heat the steak only briefly to avoid toughness.
- Cook the egg until the yolk is fully set.
- Roll the spring roll tightly to prevent unraveling.
Chef Tips from the Video
- Add a splash of the kimchi noodle seasoning to the steak for an extra kick.
- For extra crunch, include a handful of fresh bean sprouts inside the roll.
- Serve with a side of soy‑ginger dipping sauce for added flavor.
Troubleshooting
Rice paper tears during rolling.
Soak the paper for a shorter time and keep it covered with a damp towel until you are ready to use it.
Steak becomes tough.
Remember the steak is already cooked; only re‑heat briefly over high heat and avoid prolonged cooking.
Egg yolk remains runny.
Cook the egg a little longer, covering the pan briefly to set the top without flipping.
Storage
Refrigerator: Store assembled rolls wrapped tightly in plastic wrap for up to 24 hours. Re‑heat egg and steak before serving if desired.
Freezer: Not recommended; rice paper becomes soggy after thawing.
Room temperature: Consume within 2 hours of assembly for best texture.
Make-Ahead Tips
- Cook and drain the kimchi noodles a day ahead; store in an airtight container.
- Slice the steak and keep it refrigerated; re‑heat just before assembly.
- Soak rice paper sheets in a covered bowl of warm water to keep them moist until needed.
Frequently Asked Questions
What is the cultural significance and history of kimchi spring rolls in Korean fusion cuisine?
Kimchi spring rolls blend traditional Korean kimchi with the Vietnamese‑style rice‑paper roll, reflecting modern Korean fusion trends that combine bold fermented flavors with fresh, handheld formats popular in street food.
What are the traditional regional variations of kimchi rolls in Korean cuisine?
While classic Korean cuisine does not feature rice‑paper rolls, modern Korean chefs in Seoul and Busan often wrap kimchi, grilled meats, and noodles in lettuce or seaweed, creating a roll‑like snack that inspired the rice‑paper version.
How is a kimchi spring roll traditionally served in Korean street food culture?
In Korean street markets, similar rolls are typically served cold with a side of gochujang‑based dipping sauce, allowing the spicy, tangy kimchi to shine alongside crisp vegetables and protein.
What occasions or celebrations feature kimchi‑based rolls in Korean cuisine?
Kimchi‑based rolls are popular at casual gatherings, night market festivals, and as a banchan (side dish) during family meals, especially when leftovers like steak are repurposed.
What authentic ingredients are essential for a Korean‑style kimchi spring roll versus acceptable substitutes?
Authentic ingredients include fermented kimchi, Korean chili flakes (gochugaru), and rice paper or lettuce. Substitutes can be regular kimchi from other regions, spicy fermented cabbage, or using wheat‑based wrappers for a different texture.
What other Korean dishes pair well with Spicy Kimchi Noodle Steak Spring Rolls?
These rolls pair nicely with a light Korean cucumber‑miso soup, a side of seasoned bean sprouts, or a chilled barley tea (bori‑sacha) to balance the heat.
How does the YouTube channel Lisa Nguyen specialize in cooking content?
Lisa Nguyen’s YouTube channel focuses on creative home‑cooking hacks, repurposing leftovers, and Asian‑inspired fusion dishes that are approachable for everyday cooks.
What is the cooking philosophy and style of the YouTube channel Lisa Nguyen?
Lisa Nguyen emphasizes quick, flavorful meals using pantry staples, encourages minimal waste, and often blends traditional Asian flavors with Western techniques for a modern twist.
What are the most common mistakes to avoid when making Spicy Kimchi Noodle Steak Spring Rolls?
Common errors include over‑soaking the rice paper, over‑cooking the already‑cooked steak, and under‑cooking the egg, which can lead to a soggy roll or tough meat.
Can I make Spicy Kimchi Noodle Steak Spring Rolls ahead of time and how should I store them?
Yes, you can prepare the components ahead—cook noodles, slice steak, and fry eggs. Assemble the rolls just before serving and keep them wrapped in plastic wrap in the refrigerator for up to 24 hours; re‑heat the steak and egg briefly before eating.
Last updated: August 30, 2026
