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Korean Grilled Mushroom and Scallion Kebabs |
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Serves: 4 Print this RecipeKOREA Advance Preparation: 1 to 2 hours for marinating the kebabs Special Equipment: 12 long bamboo skewers (or as needed), soaked for 1 hour in cold water to cover and drained Mushrooms are the perfect vegetable for grilling. The high heat caramelizes the exterior of the mushrooms, intensifying their flavor. The high water content keeps them moist. These virtues aren’t lost on Koreans, who enjoy a wide variety of grilled mushroom dishes. These kebabs are vegetarian, but Koreans will often grill mushrooms with strips of chicken or beef. 12 ounces mushrooms, cremini or shiitake, fresh, stemmed, caps wiped clean with dampened paper towels 2 bunchs scallion, large, both white and green parts, trimmed 1 yellow pepper, bell, , medium, stemmed, seeded, and cut into 1 1/2 x 1/2-inch strips 1/4 cup soy sauce 3 tablespoons sugar 1 tablespoon sesame oil, Asian (dark) 4 cloves garlic, minced 2 tablespoons sesame seeds, toasted 1/2 teaspoon black pepper, freshly ground 1. Cut each mushroom into 1/2-inch-thick slices. Cut the white part of the scallions into pieces the length of the mushroom strips (about 1 1/2 inches long). Finely chop the scallion greens. Thread the mushroom strips onto skewers so they will lie flat on the grill, alternating with scallion whites and bell pepper strips, threaded on crosswise. Arrange the kebabs in a baking dish. 2. Prepare the marinade. Whisk together the soy sauce, sugar, oil, garlic, half the sesame seeds, and the black pepper in a large bowl. Pour the marinade over the kebabs and marinate at room temperature for 1 to 2 hours, turning once. 3. Preheat the grill to high. 4. When ready to cook, arrange the kebabs on the hot grate and grill, turning with tongs and brushing often with the marinade, until the mushrooms are tender and the scallions and pepper are nicely browned, 3 to 5 minutes per side (6 to 10 minutes in all). Sprinkle with the chopped scallion greens and remaining sesame seeds and serve hot or at room temperature. Serves 4 to 6 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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