Sheet Pan Korean Barbecued Vegetables

 SHEET PAN KOREAN BARBECUED VEGETABLES

adapted from "Vegetarian Korean BBQ" in Jaden Hair, 

Steamy Kitchen's Healthy Asian Favorites

serves 5

The original recipe called for cutting vegetables in slabs and grilling them. I did it once this way, but I found the grilling to be too much work, so I've adapted it as a sheet pan recipe.  No charred edges this way, but still delicious. It makes a satisfying meal in itself, but you could also sauté up some chicken sausage or fry some eggs for a protein accompaniment.

Marinade

1/4 cup low-sodium soy sauce

2 T. olive oil

2 T. brown sugar (or maple syrup or honey)

1 t. toasted sesame oil

2 cloves garlic, finely minced (from jar is fine)

freshly ground black pepper

1 t. sesame seeds (original recipe called for toasted, but I put them in untoasted)

Vegetables (cut into largish bite-size pieces)

1 globe eggplant or 2 Asian eggplants, sliced 1/2" thick and then each slice quartered (or in 6ths, for larger slices)

3 portobello mushrooms, cut in half across and then sliced 1/2" thick

2 small zucchini, sliced 1/2" thick (or one large, cut in half lengthwise and then sliced 1/2")

2 red bell peppers, seeded and cut into pieces about 1.5" square 

2 leeks, sliced in half lengthwise and then cut into 2" chunks

accompaniments

brown rice

mashed avocado or guacamole (optional)

kimchi (optional)

Prepare the vegetables and put them in a large bowl. Pour marinade over the vegetables and mix up well. Add a little more olive oil if you think it needs it. (I did the olive oil entirely by eye—it wasn't included in the original recipe—so this measurement is a guess.) Marinate for an hour or up to 8 hours in the refrigerator. (I only had time to marinate for about 20 minutes--just left it out on the counter--and it was still great.)

When getting close to cooking time, preheat oven to 400 degrees. Prepare two sheet pans: spray pan with oil, and then line with aluminum foil and spray that also.

Spread out the vegetables on the two sheet pans and cook for about 25 minutes, or until vegetables are tender. Serve with rice and either avocado or kimchi—or both.

Korean beef in lettuce leaves

David makes this recipe, and I enjoy eating it. I've told him I'd be happy to eat this every week!

korean beef in lettuce leaves

4 servings

adapted from The Flat Belly Diet Cookbook

sauce

3 T. orange marmalade

2 T. soy sauce

1 T. hoisin sauce

1 T. freshly grated ginger

1 clove garlic, minced

1 lb. 93% lean ground beef

1/4 cup canola oil

8 scallions, sliced

2 carrots, finely chopped

1 red bell pepper, seeded and finely chopped

a head of Boston or Bibb lettuce leaves (romaine or red leaf lettuce also fine)

In a small bowl, whisk together the 5 sauce ingredients.  Set aside.

In a large skillet, sauté the ground beef (no extra oil needed yet) until it is browned and cooked through. Drain off the grease.  Put the cooked beef into a bowl and set aside.

In the skillet the beef was cooked in, heat the canola oil over medium-high heat. Cook the scallions, carrots, and pepper for about 5 minutes, stirring often, until the veggies are cooked through.

Add the beef back into the pan, add the sauce mixture, and cook, stirring for another 5 minutes.

Spoon the beef mixture into the lettuce leaves and serve, or roll like a wrap to eat.  If using Boston or Bibb lettuce, the first few leaves are usually large enough for a wrap. After that, just put the beef on top of a curled up leaf, cut up and enjoy.