korean bbq: vegan style

koreanbbq

It’s more than ten years now, when I was invited to a Korean BBQ in NYC. And from that day on I ranked this dish as one of my all time favorite foods. Still I can remember the taste, though honestly, it was not particularly each ingredient such as fresh salad, delicious rice and super tender beef that had convinced me. In fact, it was this unique marinade, in which the meat was allowed to slumber for hours.

Well, I’ve posted most of my favorite meat dishes in a veggie/vegan version from time to time here, but among those I actually forgot the Korean BBQ! So here it is: Korean BBQ: vegan style.

You will need (serves 2):

1 eggplant

1 zucchini

250 g mushrooms

1 clove of garlic

100 g sesame

100 g sugar

500 ml soy sauce

1 (spring) onion

2 cups of rice

salt and chili to taste

optional: fresh cilantro and ginger, rice herbs (e.g. this one) and carrot for decoration

And here is how to make this Korean BBQ:

Wash the eggplant and zucchini, brush the mushrooms and peel the onion and the garlic. Cut the eggplant, zucchini and mushrooms into large slices, the onion and garlic into very small pieces/slices. Put everything in a bowl, add sugar, sesame, some chili, and if you like also grated ginger as much as you want and pour everything with soy sauce until everything is nicely covered (so depending on the size of each vegetable you might need more or less than 500 ml of soy sauce). Cover the bowl with a lid and let it marinate for at least two hours (best: overnight).

Cook the rice, seasoning it if necessary with a little salt and rice seasoning. (I’m lucky to have a rice cooker so the rice will always succeed perfectly and I don’t need to worry that it burns.)

Fry the marinated vegetables in a neutral oil (sesame or canola oil).

Decorate everything with cilantro and carrot juliennes.

식사를 즐기십시오! ;-)


PS: You can also use many other veggies. I went for eggplant and zucchini, because without seasoning/marinating they don’t have a strong taste and therefore are perfect for soaking up the marinate.

PPS: Here is another vegan dish that has become a soulfood for me especially during cold seasons because it is very aromatic.

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