Korean BBQ Platter
with portobello bulgogi / cucumbers / kimchi / rice
We love setting out all of the components of this fresh meal and letting everyone assemble their own Korean-inspired bowls right at the table. This meal was last featured in 2019.
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Cuisines
Ingredients
Pickled Cucumbers:
- Cucumbers - 8 oz , cubed
- Vinegar, rice - 2 Tbsp
- Sugar - 1/2 tsp
Korean BBQ Platter:
- Lettuce, romaine - 1 heart , shredded (sub iceberg)
- Carrots - 6 oz , shredded (look for pre-shredded)
- 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)
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
White or Brown Rice:
- Rice, uncooked white or brown - 1 cup
Prep
- Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 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)
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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.
- If rice was made ahead, reheat.
- Toss salad in vinaigrette and sprinkle sesame seeds on top.
- Set out salad, rice, mushrooms, gochujang, pickled cucumbers, and kimchi. 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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