Fire up your grill for a vibrant and flavourful vegetarian feast! This Korean-inspired vegetable BBQ featuring lotus root and chili peppers is a delightful explosion of textures and tastes. Forget bland veggie skewers; this recipe elevates simple ingredients to a culinary masterpiece. The crispness of the lotus root perfectly complements the fiery kick of the chili peppers, creating a balanced and unforgettable dish. The sweet and savory marinade infuses every bite with rich umami notes, making it a satisfying and exciting alternative to traditional BBQ fare. This recipe is perfect for a summer gathering or a weeknight treat.
Imagine tender lotus root slices infused with aromatic spices, charred to perfection on the grill, and punctuated by the exhilarating heat of fresh chili peppers. Ready to create this delicious Korean-inspired BBQ? Let's dive into the step-by-step instructions to transform simple ingredients into an unforgettable culinary experience.
Tools Needed
- Grill
- Oven
Ingredients
- Lotus root
- Shishito peppers
- Soybean paste
- Sesame seeds
- Chucheong rice
- Organic glutinous rice
- Medicinal tangerine peel fermented oats
- Black barley
- Seaweed
- Oyster mushrooms
- Man-ga-dak mushrooms
- Prickly ash
- Pumpkin
- Eggplant
- Green chili
- Perilla mustard sauce
- Chives
- Chamnamul (wild mountain vegetables)
- Red cabbage
- Garlic
- Oak wood
Step-by-Step Instructions
Step 1. Prepare and Marinate Vegetables
- Prepare the lotus root and shishito peppers. Clean and slice the lotus root.
- Marinate the lotus root and peppers with a mixture of soybean paste and sesame seeds.
Step 2. Grill the Vegetables
- Grill the marinated lotus root and peppers until tender and slightly charred.
Step 3. Prepare the Vegetable Rice and Accompaniments
- Mix Chucheong rice, organic glutinous rice, medicinal tangerine peel fermented oats, and black barley.
- Cook the rice. Separately, prepare a vegetable puree with seaweed and oyster mushrooms.
- Mix the cooked rice with the vegetable puree. Top with grilled man-ga-dak mushrooms seasoned with prickly ash and pumpkin chips for texture.
- Lightly cook the fermented eggplant and green chili.
- Season the eggplant chili with perilla mustard sauce and add chives for extra spice.
- Gently cook the red cabbage to maintain its vibrant color and soft texture.
Step 4. Prepare the Chamnamul Soup
- Use Chamnamul as a base for a soup to highlight its unique flavor and texture.
Read more: Perfect Korean BBQ Pork: Yangnyeom Teji Galbi Recipe
Tips
- Lotus root absorbs seasoning well due to its crunchy and light taste. It's best when in season.
- Chamnamul has a subtle, long-lasting, and deep flavor. It's a versatile vegetable available year-round in Korea.
- The color of vegetables is part of their taste. Cook vegetables gently to preserve their color and nutrients.
Nutrition
- N/A
FAQs
1. Can I use a different type of chili pepper?
Yes! Substitute with your preferred chili, adjusting the amount based on your spice tolerance. Serrano or jalapeño peppers would work well.
2. What if I don't have a grill?
No problem! You can easily pan-fry or bake the lotus root and peppers. Just adjust the cooking time accordingly and ensure they get nicely browned and slightly charred for the best flavor.
This Korean Vegetable BBQ with lotus root and chili peppers offers a unique and flavorful vegetarian grilling experience. Enjoy the satisfying combination of textures and tastes, perfect for a summer gathering or a delicious weeknight meal. We hope you savor every bite of this exciting and easy-to-make recipe!