Korean Grilled Mushroom And Scallion Kebabs Recipes

KOREAN KEBABS

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.

GRILLED MUSHROOM KEBABS

Steps:

• Toss 12 ounces trimmed mixed mushrooms with olive oil, salt and pepper. Thread onto 4 skewers, alternating with Peppadew peppers. Grill over medium heat, turning, until tender, 10 to 12 minutes. Grill 4 scallions, then chop and whisk with 3 tablespoons each olive oil and chopped parsley, 2 tablespoons red wine vinegar and 1 tablespoon chopped Peppadews. Drizzle over the kebabs.

GRILLED MUSHROOM SKEWERS

Steps:

• Preheat a charcoal or gas grill to medium high. Swirl the butter in a small saucepan over medium heat until melted. Add the garlic and soften about 2 minutes. Stir in the soy sauce.
• Put the mushrooms in a medium bowl, add the soy-garlic butter and toss until well coated. Thread the mushrooms on the skewers, putting 7 to 8 on each and leaving 3-inch handles at the ends.
• Put the skewers on the grill with the handles resting on or just off the edge of the grill (for easier handling, since they will get very hot) and cover. Cook, turning the skewers every 2 minutes or so and brushing with the butter after every turn, until the mushrooms are slightly charred all over and softened, 8 to 9 minutes. Sprinkle with the thyme and parsley or lemon zest if using and season with salt. Alternatively, melt a little extra butter and add the thyme, parsley and/or lemon zest if using and drizzle over the mushrooms.
• The sixth ingredient: Chopped fresh parsley or grated lemon zest, sprinkled over with the thyme; or you could melt a little extra butter at the end, add the thyme, parsley and or lemon zest and drizzle over.

GRILLED MUSHROOM KABOBS

Steps:

• In a small saucepan, bring 6 cups water to a boil. Add pearl onions; boil 5 minutes. Drain and rinse with cold water. Peel., On four metal or soaked wooden skewers, alternately thread mushrooms and onions, skewering mushrooms horizontally through cap. In a microwave-safe bowl, combine vinegar, butter, garlic, salt and pepper; microwave, covered, on high until butter is melted, 30-45 seconds. Whisk to combine. Reserve half the vinegar mixture for serving. Brush kabobs with remaining vinegar mixture., Grill kabobs, covered, over medium heat or broil 4 in. from heat until vegetables are tender, 10-12 minutes, turning occasionally and basting frequently with vinegar mixture. If desired, sprinkle with parsley; serve with reserved vinegar mixture.

SESAME BEEF AND SCALLION KEBABS

Steps:

• In a small bowl whisk together the soy sauce, the garlic, the oil, the gingerroot, the sugar, the vinegar, the sesame seeds, and the pepper. Thread the steak cubes loosely onto 4 of the skewers and thread the remaining skewer crosswise through the middle of each scallion so that the scallions stand parallel to one another. Put the beef and scallion kebabs in a shallow dish just large enough to hold them, pour the marinade over them, coating them well, and let the kebabs marinate, chilled, turning them frequently, for 25 minutes. Grill the kebabs on an oiled rack set about 6 inches over glowing coals, turning them, for 10 minutes. Alternatively the kebabs may be broiled under a preheated broiler about 4 inches from the heat in the same manner.) Divide the beef and the scallions, both removed from the skewer, between 2 plates.

KOREAN GRILLED MUSHROOM AND SCALLION KEBABS

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

KOREAN GRILLED HEART KEBABS(YOMT'ONG KUI)

Steps:

• Clean and trim the heart of the outer membrane and any excess fat(this is very easy as there is very little actual fat inside the heart,most of it will be outside the muscle tissue).
• Using a sharp knife ,cut the meat into strips about 1/2-1 '' wide and almost paper thin.
• Mix all marinade ingredients,mix with the meat,massaging everything together and marinade overnight.Start a fire about 30 minutes before cooking time-charcoal is best but your preference.
• thread the meat strips onto skewers ,passing the skewers through the meat several times lengthwise.
• Grill about 4 minutes per side or until done to your liking.

KOREAN-STYLE GRILLED BEEF SHORT RIBS AND SCALLIONS

Steps:

• Cut through the meaty side of each short rib to the bone at 1/2-inch intervals, leaving the meat attached to the bone. In a bowl whisk together well the garlic, the soy sauce, the oil, the gingerroot, the sugar, the vinegar, the sesame seeds, and the pepper and coat each rib thoroughly with the marinade, transferring the ribs as they are coated to a large resealable plastic bag. Add the scallions and any remaining marinade to the bag, seal the bag, and let the mixture marinate, chilled, turning the bag occasionally, overnight.
• Grill the ribs, the marinade discarded, meaty side down, on an oiled rack set 5 to 6 inches over glowing coals for 8 minutes, turn them, and grill them for 6 minutes more for medium-rare meat. Grill the scallions, turning them occasionally, for 4 minutes, or until they are just browned.

KOREAN GRILLED MUSHROOM AND SCALLION KEBABS

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