Tag Archive: Korean BBQ


As you can see, I’m still on the Asian food kick!  I had some leftover pulled pork from the Banh Mi meal, and decided it could use a Korean BBQ sauce and be recreated into an, as it turned out, quite delicious casserole!

Korean BBQ take 3

3-4 C. pulled pork (chicken and ground meats would work well for this too)

3-4 C. cooked rice (I used a wild and brown mix that was – oh yeah – leftover)

1 can Cannelloni beans (always in my pantry, but any beans such as garbanzo or black beans would work too!)

2 C. assorted vegetables (I used celery, carrots, and onions, that I softened in a little oil, butter, and garlic and had in the fridge ready to use.  They also freeze well.)

1/4 C. Korean BBQ sauce (homemade or store bought) – a mix of soy, brown sugar, garlic, ginger, rice wine vinegar, and chile.

1 C. shredded cheese (I used mac and cheese mix for one dish and Daiya shreds for the other, since I have a son who can’t have dairy.

Combine pork, rice, beans, vegetables, and Korean BBQ sauce.  Place in 13 x 9 baking dish sprayed with coconut oil.  Top with cheese or shreds.  Bake at 350 for 35-40 minutes until cheese is golden, meanwhile roasting any vegetables you want to have on the side!

We used “Pickled” cucumbers, onions and carrots as a topping – also from the Banh Mi meal.  (Mostly cucumbers, since my kids and grandkids attached the onions and carrots first!)

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Roasted cauliflower and brussel sprouts on the side were prepared by my cousin, who came over with my 90 year old uncle for dinner.

 

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I am crazy about Asian food.  Last night we had Korean Barbecue Chicken and a Rice Melange.  It was delish!

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3 large boneless skinless chicken breasts marinated in Korean BBQ sauce

Sauce:

1 C. soy sauce

3/4 c. brown sugar

2 Tbsp. minced garlic

1 Tbsp. rice wine vinegar

1 tsp. each ginger and sesame oil

1 Tbsp. each water and corn starch (in a slurry to thicken)

Bring to a boil in a small saucepan.  Add slurry and turn down to low.  Slowly simmer till it thickens.  Pour over chicken in 13 x 9 baking dish sprayed with coconut oil.  (I have bought a bottled Korean BBQ Sauce (Kalbi Bulgogi) from a company called Ajumma Republic and it is really good).  You can marinade the chicken overnight or even freeze it in the sauce for future use.  Once defrosted, bake for 35-40 minutes.  Chop into bite-size pieces with kitchen shears, stir around in sauce, and bake for another 5 – 10 minutes.

Rice Melange:

1 box Near East rosemary garlic brown rice and quinoa (I have found that one packet of seasoning from these boxed rice mixes goes a long way, so no additional seasoning was added to the rice)

1 c. Lundberg Wild Blend Rice

1 c. brown rice

3 c. broth (I used unsalted chicken)

2 1/2 c. water

3 Tbsp. butter

Place in rice cooker.  The rice cooker knows its done when it runs out of liquid, so unplug and remove from heat as soon as the rice cooker clicks over to warm.  Add into the cooked veggies to serve.

Veggies for Rice Melange:

Heat oil of choice in large pot with a little butter.

Saute veggies of choice over low heat.  I used what I had on hand:

1 bag riced cauliflower

1 carrot, chopped

2 stalks celery, chopped

1 yellow squash, diced finely.

1 can Cannelloni beans, low sodium

1 tsp. seasoning blend of choice.  I used an Asian inspired one to stay on theme.

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After about 25-30 minutes over low heat, add in one can of beans.  I added Cannelloni because they are our favorite and I always have them on hand.  This way, anyone wanting to stay vegetarian (if you use veggie broth instead of chicken) can eat the rice melange.

 

We all love empanadas at our house.  With my new no nightshade diet, I decided to search for sauces that are safe.  Korean BBQ Sauce from Ajumma Republic fits the bill.  Soy sauce, garlic powder, onion powder, ginger, pear, pineapple, sesame oil, and sesame seeds, all adding up to yum!

empanadas

1 lb. ground meat

1 lb. hot sausage, casing removed

1 large sweet onion, chopped

2 Tbsp. oil (I used avocado/sunflower blend)

2-3 Tbsp. Korean BBQ sauce

2 Packages frozen empanada dough (large size) – this thaws at room temperature in about an hour.  We prefer El Sembrador brand, but any will do

1 egg for egg wash

Brown meat and onion in oil.  Break up into small pieces.  Add BBQ sauce and simmer 5 minutes.

Thicken with a little bread crumbs.  I used about 3 Tbsp.

Preheat oven to 375 F.

Spray two large cookie sheets with coconut oil.  Assemble empanadas right on the sheet pans.  Place 2 heaping Tbsp. of filling on dough.  Wet edges with water to seal.  Press with a fork.  Brush with beaten egg.NOTE:

It will take about 30 minutes to assemble 20 of these.

Bake 10 minutes, switch racks.  Bake 10 minutes more.  They are ready when they are golden.

The filling gets really hot, so let them sit about 5 minutes before serving, and be careful not to burn your mouth!

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