Instructions

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

For the Sweet Potato:

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

For the Korean Beef and Marinade:

1. Cut beef into thin slices (about 1/4-inch).
2. Place in a zip top bag along with the remaining marinade ingredients.
3. Marinade in the refrigerator for 4 to 8 hours.
4. Drain beef, REVERSE MARINADE.
5. In a large skillet cook meat in 1 tablespoon olive oil just until pink in the center.
6. Chop into bite size pieces.
7. 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.
8. Add the beef, stir in the cilantro and mashed sweet potato.
9. Set aside.

For the Korean Beef Pockets:

1. Preheat oven to 400 degrees.
2. Line a cookie sheet with parchment paper.
3. Roll each dinner roll (I only did one at a time) into a 5-inch circle.
4. Add 1/4 of the filling into the center of the circle.
5. Bring up the opposite sides, pinch together, hold like a taco and continue pinching around the edges.
6. Place on the prepared cookie sheet.
7. Crimp edges with a fork.
8. Whisk together the egg and water.
9. Brush egg wash on each pocket, prick air vents with a fork and sprinkle with sesame seeds.
10. Bake for 15 to 20 minutes or until golden.