Korean Mushroom Kebabs Recipes

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KOREAN KEBABS



Korean Kebabs image

This is a juicy dish and really easy to prepare. I have made these for years and they're still a huge favorite with family and friends. I serve them with mushroom rice and garlic bread. This is a sauceless recipe but the meat is so succulent you don't need it.

Provided by Kruct

Categories     World Cuisine Recipes     Asian     Korean

Time 3h5m

Yield 6

Number Of Ingredients 13

¼ cup vegetable oil
¼ cup soy sauce
1 tablespoon peanut butter
2 tablespoons finely chopped spring onion
1 teaspoon sesame seeds
1 clove garlic, crushed
⅛ teaspoon red chile powder, or to taste
salt and freshly ground black pepper to taste
1 ½ pounds pork tenderloin, cut into cubes
1 onion, cut into chunks, or to taste
1 (8 ounce) package fresh mushrooms, or to taste
1 large red bell pepper, cut into chunks, or to taste
1 zucchini, cut into chunks, or to taste

Steps:

  • Mix oil, soy sauce, and peanut butter together in a bowl until blended and creamy. Stir in spring onion, sesame seeds, garlic, red chile powder, salt, and pepper. Add pork to marinade; turn to coat.
  • Marinate pork in the refrigerator for 2 to 4 hours.
  • Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
  • Thread pork, onion, mushrooms, red bell pepper, and zucchini onto skewers. Transfer to the baking sheet. Pour marinade on top.
  • Bake in the preheated oven until pork is tender and browned, about 30 minutes.

Nutrition Facts : Calories 237.2 calories, Carbohydrate 8.8 g, Cholesterol 49 mg, Fat 13.3 g, Fiber 2.2 g, Protein 21.2 g, SaturatedFat 2.6 g, Sodium 684.7 mg, Sugar 4.1 g

KOREAN GRILLED MUSHROOM AND SCALLION KEBABS



Korean Grilled Mushroom and Scallion Kebabs image

Number Of Ingredients 9

12 ounces mushrooms, cremini or shiitake, fresh, stemmed, caps wiped clean with dampened paper towels
2 bunches 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

Steps:

  • 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

Nutrition Facts : Nutritional Facts Serves

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