F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Korean Barbecue Portobellos

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 6
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Bill Kim's mother makes a version of this marinade for her bulgogi, thinly sliced Korean-style short ribs. The sweet-and-savory marinade is also great with meaty portobellos—the longer they marinate, the better.

  1. 1/2 small onion, halved
  2. 1/2 Asian pear, cored and quartered
  3. 1 small kiwi, peeled and quartered
  4. 8 garlic cloves, smashed and peeled
  5. 1/4 cup chopped fresh ginger
  6. 1/2 cup light brown sugar
  7. 1/4 cup granulated sugar
  8. 2 tablespoons toasted sesame oil
  9. 3/4 cup soy sauce
  10. 1 1/2 cups water
  11. Six 6-ounce portobello mushrooms, stemmed and gills scraped
  1. In a blender, combine the onion, Asian pear, kiwi, garlic, ginger, both sugars, sesame oil, soy sauce and water and puree until smooth.
  2. Arrange the mushroom caps in a shallow baking dish and pour the marinade on top. Turn the mushrooms to coat them completely with the marinade. Let the mushrooms stand at room temperature for at least 30 minutes or refrigerate for up to 24 hours.
  3. Light a grill. Lift the mushrooms from the marinade, shaking off the excess. Grill over moderately high heat, turning occasionally, until tender, about 12 minutes.
Make Ahead The marinade can be refrigerated for up to 3 days. Notes Variation The marinade is great for thinly sliced flanken-style short ribs or steak. Serve With Steamed rice, lettuce leaves and kimchi.

Suggested Pairing

Fresh, peppery Côtes-du-Rhône.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.