Korean BBQ Mushrooms
with Spicy Gochujang-Grilled Cabbage
Gochujang is a slightly sweet, spicy, fermented red chile paste commonly used in Korean cuisine. It adds dimension and heat to sweet grilled cabbage. Meaty oyster mushrooms soak up the bold flavors of toasted sesame oil and ginger, inspired by bulgogi (Korean BBQ). While we love savoring summertime by grilling whenever possible, you can choose to roast your cabbage and mushrooms in the oven.
Nutrition (per serving)
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INGREDIENTS
- 2 tbsp turbinado sugar
- 2 tsp low-sodium tamari
- 1 oz ginger, peeled and grated
- 2 tbsp toasted sesame oil
- 8 oz oyster mushrooms, torn into bite-size pieces
- 1 yellow onion, peeled and thinly sliced
- 1 1/2 tbsp gochujang
- 1 lime, juiced
- 1 head of cabbage, trimmed and quartered
- 1 tsp tuxedo sesame seeds
- 8.8 oz precooked brown rice
- 0.25 oz cilantro, leaves and tender stems chopped
- 1 tbsp vegetable oil*
- Salt*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Nutrition (per serving)
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INSTRUCTIONS
Light grill burners on high. Cover and heat grill until hot, about 5 to 10 minutes. Clean and oil cooking grate. Combine sugar, tamari, ginger, sesame oil, ¼ tsp salt, and a pinch of pepper in large bowl and whisk to dissolve sugar. Add mushrooms and onion and toss to coat. Transfer to center of 12 by 15-inch sheet of foil. Bring short sides of foil together and crimp to seal tightly. Crimp remaining open ends of packet. (4-serving meal: use ½ tsp salt)
Whisk together gochujang, lime juice, ½ tsp salt, and 1 tbsp vegetable oil in small bowl. Brush onto cut sides of cabbage. Place packet of mushrooms and cabbage on grill, reduce heat to medium, and cover. Cook until mushrooms are tender, 10 to 12 minutes, and cabbage is well-browned and tender, 7 to 10 minutes per side. Off heat, sprinkle sesame seeds on grilled cabbage. (4-serving meal: 1 tsp salt, 2 tbsp vegetable oil) (TIP: You can also roast the cabbage and mushroom packet on a foil-lined baking sheet at 425°F for 30 to 35 minutes.)
Make small tear at top of brown rice bag and microwave bag for 1 minute. Divide rice between plates and top with Korean BBQ mushrooms and spicy gochujang-grilled cabbage. Sprinkle with cilantro. 잘 ë¨¹ê² ìŠµë‹ˆë‹¤! (TIP: If you don’t have a microwave, combine precooked brown rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)
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