Ingredients
Scale
- 1 lb Strip Loin (thin sliced)
- 2 Tbsp Spiceology Korean BBQ blend
- 2 Tbsp Black Soy Sauce
- 2 Tbsp Rice Vinegar (unseasoned)
- 2 Tbsp Mirin
- 1 Tbsp Sesame Oil
- 1/4 cup Water
- 3 Bamboo Skewers
Instructions
- Preheat Broiler to High.
- Soak bamboo skewers in water 2 hours ahead of cook time (or throw them in water before you go to work in the morning).
- In a medium stainless mixing bowl, combine Korean BBQ, black soy sauce, rice vinegar, mirin, sesame oil, and water.
- Take each individual slice of strip loin and dip into the Korean BBQ sauce mixture.
- On a small baking sheet, layer the strip loin slices on top of each other until all of the pieces are covered. Let them marinade from 10 minutes to 3 hours. Reserve the mixture and set aside.
- Roll each piece of strip loin like a cigar and use two skewers to pierce three rolls, evenly skewering the rolls with the two skewers.
- Repeat process until all rolls are skewered.
- Place two to three sets of skewers on a medium cooking sheet preferably with a cooling rack on top and place under the broiler.
- Use the reserved marinade to brush the exposed side of the beef rolls.
- Broil for two minutes then flip them over, brush with additional marinade and broil another two minutes.
- Remove from oven and let them rest for five minutes.
- Serve with white rice, lettuce leaves, and ssamjang.