Grilled Vegetables Korean Style Recipes

KOREAN-STYLE BARBECUE SALMON

Korean-Style Barbecue Salmon image

This easy grilled salmon gets its spicy-sweet flavor from a quick marinade that doubles as a basting sauce. Crisp-tender cabbage and rice complete the experience.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup gochujang (Korean red chile paste)
2 teaspoons soy sauce
2 teaspoons toasted sesame oil, plus more for drizzling
2 teaspoons fresh lemon juice
2 teaspoons sugar
2 teaspoons grated fresh ginger
1 small clove garlic, grated
1 1/2 pounds skin-on center-cut salmon, cut into 4 fillets
3 tablespoons vegetable oil, plus more for the grill
1/2 head napa cabbage, cut into 4 long wedges
Kosher salt and freshly ground pepper
Sliced scallions and toasted sesame seeds, for topping
Cooked white rice, for serving

Steps:

Make the sauce: Whisk the gochujang, soy sauce, sesame oil, lemon juice, sugar, ginger and garlic in a small bowl.
Prepare the salmon: Remove 3 tablespoons of the sauce to a large bowl and add the salmon; rub all over to coat. Cover and refrigerate 30 minutes. Set aside the remaining sauce for basting.
Preheat a grill to medium high. Oil the grates. Brush the cabbage wedges all over with 2 tablespoons vegetable oil and season with salt and pepper. Remove the salmon from the marinade; pat dry with a paper towel. Season with salt and pepper and brush both sides with the remaining 1 tablespoon vegetable oil.
Grill the salmon, skin-side up, until well marked, 4 to 5 minutes. Flip and brush with the reserved sauce. Grill until cooked through, 3 to 5 minutes. Meanwhile, grill the cabbage wedges, flipping often, until crisp-tender, about 10 minutes. Transfer the salmon and cabbage to plates; sprinkle with scallions and drizzle with sesame oil. Serve with rice.

GRILLED VEGETABLES KOREAN-STYLE

Grilled Vegetables Korean-Style image

Who doesn't love grilled vegetables -- the sauce just takes them over the top.

Provided by Daily Inspiration S

Categories Vegetables

Number Of Ingredients 12

Ingredients

1 medium asian eggplant (long slender eggplant)
1 medium zucchini
salt
2 tsp canola oil
2 scallions
1/2 tsp garlic, minced
2 tsp soy sauce or tamari
1 tsp sesame oil
1/2 tsp sugar or honey
1 tsp rice wine vinegar or fresh lemon juice
1/2 tsp toasted sesame seeds
red pepper flakes (optional)

Steps:

1. Slice the eggplant and zucchini into quarter inch slices.
2. Coat the vegetables in oil and grill in a grill pan or gas grill until veggies are tender, but still hold their shape.
3. Add the remaining ingredients and gently toss.

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