Korean Beef Pockets

Forget going out to eat or ordering takeout every time you crave Korean food. Try making Korean Beef Pockets at home. This recipe serves 13 and costs $1.53 per serving. One serving contains 250 calories, 14g of protein, and 9g of fat. 44 people have tried and liked this recipe. Head to the store and pick up dinner yeast rolls, sesame seeds, green onions, and a few other things to make it today. A couple people really liked this side dish. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a dairy free diet. It is brought to you by Lady Behind the Curtain. Overall, this recipe earns a tremendous spoonacular score of 85%. If you like this recipe, take a look at these similar recipes: Beef/Mushroom Pockets, Beef 'n' Egg Pockets, and Hearty Beef & Cabbage Pockets.

Servings: 13

 

Ingredients:

Equipment:

Cooking instruction summary:

Place frozen dinner rolls on a baking sheet lined with wax paper, cover with a towel to thaw (about 1 hour).Bake sweet potato in a 400 degree oven for 1 hour or until fork tender.Peel, place in a bowl, use a fork and smash.Set aside for filling.Cut beef into thin slices (about 1/4-inch). Place in a zip top bag along with the remaining marinade ingredients.Marinade in the refrigerator for 4 to 8 hours.Drain beef, REVERSE MARINADE.In a large skillet cook meat in 1 tablespoon olive oil just until pink in the center.Chop into bite size pieces.In the same skillet that was used for the beef, sprinkle the flour over the fat, whisk and cook until the flour is brown, add reserved marinade, bring to a boil and simmer until thickened.Add the beef, stir in the cilantro and mashed sweet potato.Set aside.Preheat oven to 400 degrees.Line a cookie sheet with parchment paper.Roll each dinner roll (I only did one at a time) into a 5-inch circle.Add 1/4 of the filling into the center of the circle.Bring up the opposite sides, pinch together, hold like a taco and continue pinching around the edges.Place on the prepared cookie sheet.Crimp edges with a fork.Whisk together the egg and water.Brush egg wash on each pocket, prick air vents with a fork and sprinkle with sesame seeds.Bake for 15 to 20 minutes or until golden.

 

Step by step:

1. Place frozen dinner rolls on a baking sheet lined with wax paper, cover with a towel to thaw (about 1 hour).

2. Bake sweet potato in a 400 degree oven for 1 hour or until fork tender.Peel, place in a bowl, use a fork and smash.Set aside for filling.

3. Cut beef into thin slices (about 1/4-inch).

4. Place in a zip top bag along with the remaining marinade ingredients.Marinade in the refrigerator for 4 to 8 hours.

5. Drain beef, REVERSE MARINADE.In a large skillet cook meat in 1 tablespoon olive oil just until pink in the center.Chop into bite size pieces.In the same skillet that was used for the beef, sprinkle the flour over the fat, whisk and cook until the flour is brown, add reserved marinade, bring to a boil and simmer until thickened.

6. Add the beef, stir in the cilantro and mashed sweet potato.Set aside.Preheat oven to 400 degrees.Line a cookie sheet with parchment paper.

7. Roll each dinner roll (I only did one at a time) into a 5-inch circle.

8. Add 1/4 of the filling into the center of the circle.Bring up the opposite sides, pinch together, hold like a taco and continue pinching around the edges.

9. Place on the prepared cookie sheet.Crimp edges with a fork.

10. Whisk together the egg and water.

11. Brush egg wash on each pocket, prick air vents with a fork and sprinkle with sesame seeds.

12. Bake for 15 to 20 minutes or until golden.

Nutrition Information:

covered percent of daily need