Recipes Korean Barbecue Portobellos 4.0 (5,537) Add your rating & review 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. By Bill Kim Bill Kim Born in Seoul, South Korea, Bill Kim is an award-winning Chicago chef and restauranteur known for merging his Korean heritage with the food of his Midwestern upbringing. He was one of the first fine-dining chefs to embrace casual concepts with this signature style of cuisine. Bill is the author of the acclaimed cookbook Korean BBQ (2018).Experience: Born in Seoul and raised in Chicago, Bill Kim's early culinary career was fully immersed in the world of fine dining. He worked with revered chefs Pierre Pollin at Le Titi de Paris and Jean Banchet at Ciboulette. Bill took on the position of chef de cuisine at Charlie Trotter's before running the kitchen at the French-Asian Le Lan. When he opened his first restaurant urbanbelly in 2008, Bill finally had the opportunity to solidify his signature style by merging his Korean heritage with the food of his Midwestern upbringing, using his classical training in a casual setting. He has put his stamp on several more ventures, including Chef Bill Kim's Ramen Bar and Chef Bill Kim's Pizza and Parm Shop. Bill teamed up with Crate & Barrel to open the retailer's first in-store full-service restaurant, The Table at Crate, in 2019.Education: Bill Kim graduated from Kendall College in Chicago with a degree in Culinary Arts. Food & Wine's Editorial Guidelines Updated on September 11, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 1 hrs Yield: 6 Ingredients 1/2 small onion, halved 1/2 Asian pear, cored and quartered 1 small kiwi, peeled and quartered 8 garlic cloves, smashed and peeled 1/4 cup chopped fresh ginger 1/2 cup light brown sugar 1/4 cup granulated sugar 2 tablespoons toasted sesame oil 3/4 cup soy sauce 1 1/2 cups water Six 6-ounce portobello mushrooms, stemmed and gills scraped Directions In a blender, combine the onion, Asian pear, kiwi, garlic, ginger, both sugars, sesame oil, soy sauce and water and puree until smooth. 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. 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. Rate it Print