Korean BBQ Platter
with portobello bulgogi / cucumbers / kimchi / quinoa

Name: Korean BBQ Platter
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 1 tsp Ginger, grated; 2 Mushrooms, portobello, stems removed, sliced; 1/3 cup Soy sauce, low-sodium; 1 1/2 Tbsp Brown sugar; 2 tsp Oil, toasted sesame; 8 oz Cucumbers, cubed; 2 Tbsp Vinegar, rice; 1/2 tsp Sugar; 2 cups Quinoa (enough for 2 nights); 4 cups Stock, any type; 1 heart Lettuce, romaine, shredded (sub iceberg); 6 oz Carrots, shredded (look for pre-shredded); 1 Tbsp Cilantro, leaves torn; 2 tsp Oil, toasted sesame; 2 tsp + 2 tsp Vinegar, rice; 1/4 tsp Sugar; 4 Tbsp Gochujang (Korean hot sauce); 1/2 tsp Sesame seeds, black or white; 1/2 cup Kimchi (check the label as some versions contain fish)

Active: 45 Total: 65

Original GF Paleo Vegetarian

This BBQ platter is the Korean version of a taco bar and was last featured in 2018. Set out the components - sweet / savory mushrooms, quinoa, pickled cucumbers, crisp greens, and hot sauce - and let everyone make their own bowl at the dinner table.
Smarts: Gochujang is a Korean hot sauce that is less spicy and has much more flavor depth than other hot sauces. It's worth tracking it down if you can!

Ingredients

Metric

Servings:

Portobello Bulgogi:

Garlic - 2 cloves , chopped
Ginger - 1 tsp , grated
Mushrooms, portobello - 2 , stems removed, sliced
Soy sauce, low-sodium - 1/3 cup
Brown sugar - 1 1/2 Tbsp
Oil, toasted sesame - 2 tsp

Pickled Cucumbers:

Cucumbers - 8 oz , cubed
Vinegar, rice - 2 Tbsp
Sugar - 1/2 tsp

Korean BBQ Platter:

Quinoa (enough for 2 nights) - 2 cups
Stock, any type - 4 cups
Lettuce, romaine - 1 heart , shredded (sub iceberg)
Carrots - 6 oz , shredded (look for pre-shredded)
Cilantro - 1 Tbsp , leaves torn
Oil, toasted sesame - 2 tsp
Vinegar, rice - 2 tsp + 2 tsp
Sugar - 1/4 tsp
Gochujang - 4 Tbsp (Korean hot sauce)
Sesame seeds, black or white - 1/2 tsp
Kimchi - 1/2 cup (check the label as some versions contain fish)

Prep

Quinoa - (This makes enough for two nights.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
Marinate mushrooms - Chop garlic. Grate ginger. Remove stems and thinly slice mushrooms. Combine garlic, ginger, soy sauce, brown sugar, and toasted sesame oil (portion for mushrooms) in a bowl. Add mushrooms and marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
Pickle cucumbers - Cube cucumbers. Toss with vinegar and sugar (portions for cucumbers). (Can be done up to 2 days ahead)
Lettuce / Carrots - Prep as directed and combine. (Can be done 1 day ahead)
Cilantro - Tear cilantro leaves.

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Make

In a large bowl, whisk together toasted sesame oil, first portion of vinegar, and sugar (portions for BBQ platter). Add lettuce and carrots on top. Wait to toss until right before serving.
In a small bowl, whisk together gochujang and second part of vinegar (portion for BBQ platter).
Heat a wok over medium-high heat. Add mushrooms and marinade and saute until marinade is mostly cooked off and mushrooms are tender.
Drain liquid off cucumbers and season with some salt.
Reheat quinoa if made ahead (reserve half for Thursday).
Toss salad in vinaigrette and sprinkle sesame seeds on top.
Set out salad, quinoa, mushrooms, gochujang, pickled cucumbers, kimchi, and cilantro. Let everyone assemble their Korean BBQ bowl at the table. (The crisp, cool salad is great mixed together in the bowls with the warm ingredients, but feel free to enjoy it on the side if you prefer.)

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