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Mushroom galbi
How do you get that meatiness, plus the delicious umami, nutty and sweet flavours from the marinade? Using meaty trumpet mushrooms instead of ribs.
YIELDS
8
Ingredients
Galbi BBQ Sauce
- 1 Asian pear, cored and cubed
- 5 cloves garlic
- 1 onion, coarsely chopped
- 1 cup soy sauce
- 1 cup brown sugar
- 1/4 cup honey
- 1/4 cup sesame oil
- Black pepper, to taste
Mushroom Short Ribs
- 2 large trumpet mushrooms
- Galbi BBQ sauce
- 2 tablespoons extra-virgin olive oil
- 1/4 white onion (cut into 1/4-inch rings)
- 2 scallions (cut into 1.5-inch lengths)
Directions
Galbi BBQ Sauce
- Combine Asian pear, onion, and garlic in a blender and blend until smooth. Pour into a large bowl and add soy sauce, brown sugar, honey, sesame oil, and black pepper.
- Cover the bowl and place it in the refrigerator for one hour before use.
Mushroom Short Ribs
- Cut each mushroom lengthwise into four slices, about half an inch thick
- Score each mushroom slice lengthwise (not all the way through), then repeat along the width to create hatch marks.
- Brush both sides of the mushroom slices with BBQ sauce
- Place the mushroom slices in the refrigerator for one hour before grilling
- Preheat a grill pan. When it is hot, add a little olive oil
- Add onions, moving them over the grill
- Add the mushroom slices to the grill and cook them until they are slightly charred, basting them with BBQ sauce
- Flip the mushroom slices
- Add scallions toward the end until they are slightly charred
- Serve with rice. Enjoy!
