Korean BBQ Steak Rolls

You and your tablemates won’t be able to eat just one of these amazing Korean BBQ Steak Rolls! Each juicy sirloin piece is stuffed with a delicious assortment of vegetables and amazing flavor.

Recipe prepared exclusively for Imperial American Wagyu Beef by Chef Ryan Andre.

Type: Korean

Prep Time: 1 hour, 30 minutes01:30

Cook Time: 30 minutes00:30

Total Time: 2 hours02:00

korean bbq steak rolls

Ingredients

To make the steak rolls

3 lbs. Imperial American Wagyu Beef Sirloin
1 Cucumber
1 Zucchini
1 Carrot
1 Red bell pepper
1 Green onion, bunched
Salt

To make the marinade

¾ cup Soy sauce
½ cup yellow onion, diced
½ cup Rice vinegar
¼ cup Mirin
6 Garlic cloves
3 teaspoons Ginger, grated
4 tablespoons Brown sugar
2 tablespoons Gochujang chili paste
1 tablespoons Salt
4 tablespoons Sesame oil
¼ teaspoon Black pepper

  1. Preheat oven to 375o
  2. Slice sirloin into thin steaks, approximately 3” in diameter and about ¼” thick.
  3. Pound out each piece to make thinner and place into a gallon plastic bag.
  4. Place all marinade ingredients into a blender and blend until smooth.
  5. Pour into plastic bag with meat and place in cooler.
  6. Allow meat to marinade for at least one hour before using.
  7. Cut cucumber, zucchini, carrot, bell pepper and green onion into thin 1/8” x 1/8” sticks to be able to roll into pounded meat pieces.
  8. Remove meat from marinade and pat extra marinade from each piece.
  9. Season each side of meat with salt and lay flat on cutting board.
  10. Place a few sticks of each cut vegetable in the middle of each piece of meat.
  11. Tightly roll piece over vegetables, making a secure roll so vegetables do not fall out.
  12. Place a toothpick on each end to hold closed.
  13. Repeat this process until all pieces of meat have been used.
  14. Heat two tablespoons of canola oil in a large skillet over medium-high heat.
  15. Place five to six rolls in skillet and brown on all sides, approximately two minutes per side.
  16. Place seared rolls on a sheet pan and cook for an additional seven to ten minutes to finish cooking meat and vegetables.
  17. Remove rolls from the oven, remove toothpicks from rolls, and serve with your sauce of choice or an assortment of pickled items.

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