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    • Swap Out Sugar

    Korean BBQ Vegetables

    Serves 2

    Ingredients

    ½ onion, thinly sliced

    2 carrots, sliced into long ½ cm thick lengths

    1-2 courgettes, sliced in half lengthways and widthways

    300g mixed fresh meaty mushrooms (shitake, king oyster, oyster, shimeji)

    kimchi

    bamboo skewers, soaked in cold water for 10 minutes

    On the side

    kimchi

    finely sliced spring onion

    1 gem lettuce (for lettuce wraps)

    The Marinade

    1 whole pear, grated

    2 tbsp minced garlic

    1 tsp minced ginger

    6 tbsp light soy sauce

    2 tbsp mirin

    2 tbsp spring onion, finely chopped

    1 tbsp sesame seeds

    1 tbsp sesame oil

    Preparation

    Finely chop all ‘The Marinade’ ingredients or place in a blender and blitz. Slice the onions and place in a roasting tray along with the lengthy chunks of carrot. Pour 2-3 tbsp “The Marinade” over the carrot and onion and massage well into the veg.

    Preheat the oven to 200°C. Roast the carrots and onions for 30-40 minutes until browned and softened.

    For the rest of the vegetables (the mixed mushrooms and courgettes) massage the rest of “the Marinade” well over all the veg and then skewer the vegetables as you wish. Grill the veg on a high heat either by pan frying with a little oil or on a griddle pan, or under the grill in the oven or on a barbecue. Cook until browned well and slightly charred.

    Serve with kimchi, sliced spring onion and washed leaves of gem lettuce on the side.